Shrimp and greens salad
0
1478
Kitchen
European
Calorie content
42.6 kcal
Portions
2 port.
Cooking time
30 minutes.
Proteins *
3.8 g
Fats *
2 gr.
Carbohydrates*
3.5 gr.
A very light, fresh shrimp and greens salad. It prepares quickly, looks delicious, contains many vitamins and minerals. The citrus accent perfectly complements the fresh greens and emphasizes the tenderness of the shrimp. An excellent dish for a light and healthy dinner.
Ingredients
Cooking process
Rinse the shrimp well with cold water, carefully remove the shell. To prepare the marinade in a separate bowl, mix olive oil (2 tablespoons), salt, black pepper to taste, garlic passed through a press. Wash lime or lemon with hot water, dry it, remove the zest with a special knife or fine grater. Cut into two halves and squeeze out the juice. Add two tablespoons of lemon juice and a teaspoon of zest to a bowl of olive oil. Mix everything well, dip the shrimps into the mixture, gently turn them over to completely dip them into the marinade. We leave it to stand for a few minutes.
We wash and dry the cucumber. Cut off the tips. Cut with a sharp knife into thin, flat, ribbon-like plates. It is also convenient to use a slotted vegetable peeler for this purpose. Put the chopped cucumbers in a salad bowl with herbs and pour the remaining two tablespoons of olive oil on top. Add salt and pepper to taste, mix with two forks.
Put the salad green mixture with dressing on portioned plates. We put warm fried shrimps on top. Finely chop a sprig of basil and sprinkle on the salad. It is recommended to serve immediately after cooking, until the shrimp has cooled down, the greens are as fresh as possible, and the dressing has not lost its aroma.
Bon Appetit!