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Shrimp Salad

with Lime and Cilantro Dressing

  • 15 min
15 minutes and less
Spicy
Seafood
600 calories and less
High in fiber
High Protein
Low Sodium
What a better way to enjoy a hot summer night than with a crisp shrimp salad topped with corn tortillas and a fresh lime and cilantro dressing. Refreshing and delicious, a well balanced light meal for a successful evening.
Recipe 2123

Ingredients

2
Corn Tortilla(s)
1/2
Avocado(s)
2 tbsp
Olive Oil (not included)
1
Lime(s)
5 g
Cilantro
100 g
Cherry Tomatoes
1
French Shallot(s)
1/2 tsp
Dijon Mustard
250 g
Shrimp
2 tbsp
Vegetable Oil (not included)
1 tbsp
Colombo Mix
5 g
Minced Garlic
2
Romaine Lettuce Heart(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
486 kcal
Total fat
23 g
Saturated Fat
3 g
Sodium
235 mg
Total Carbohydrate
44 g
Fiber
20 g
Sugar
11 g
Proteins
37 g

Instructions

Recipe 2123, Step 1
1

Prepare the ingredients

Chop the lettuce, cilantro and shallot.

Peel the shrimps.

Halve the cherry tomatoes.

Recipe 2123, Step 2
2

Cook shrimps

In a pan over medium-high heat, heat 1 tbsp of vegetable oil (double for 4 ppl.) and cook shrimps, 2 minutes per side.

Recipe 2123, Step 3
3

Fry the tortillas

Cut the tortillas in strips, heat 1 tbsp of vegetable oil (double for 4 ppl.) over medium-high heat and fry until golden and crispy.

Recipe 2123, Step 4
4

Build the salad

Dice the avocado.

In a bowl, mix lettuce, tomatoes, shallots, avocado and top with shrimps.

Recipe 2123, Step 5
5

Make the dressing

Juice lime.

Whisk together 2 tbsp of olive oil (double for 4 ppl.), lime juice, garlic, cilantro, Dijon, salt and pepper. Pour dressing over salad and toss.

Recipe 2123, Step 6
6

Serve

Garnish the salad with the tortilla strips and serve.