As light and refreshing as it can be, shrimp salad recipe is worth expected as a perfect side dish to accompany every sumptuous meal. You are fed with enough nutrition from shrimp, yet still be safe with the frugality from fruits and veggie.
Ingredients
| ½ Tbsp | White wine vinegar |
| ½ tsp | Salt |
| ½ tsp | Chilli powder |
| 3 Tbsp | Extra virgin olive oil, extra virgin olive oil |
| 3 cups | Butterhead lettuce, butterhead lettuce |
| 1 | Grapefruit, grapefruit |
| 1 | Avocado, avocado |
| 1 cup | Cherry tomatoes, cherry tomatoes |
| 1 ¼ cups | Shrimps, raw shrimp |
| 1 | Shallot, scallion, including top, thinly sliced |
| 2 tsp | Cilantro, chopped cilantro |
| 0 | Hot pepper flakes, Pepper flakes or paprika |
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Directions
- Combine white wine vinegar, salt, chili powder, olive oil and cilantro together in a small bowl and whisk them all up.
- Wash the lettuce carefully and tear them to medium-sized pieces. Get the avocados and grapefruits peeled and cut into segments. Cut all the cherry tomatoes in halves.
- Skin the shrimps and scent them with salt and chili powder.
- Fry the shrimps in 5 minutes until they turn opaque and yellow. Remove them from the pot and chill.
- Toss the lettuce, cooked shrimps, cherry tomatoes, avocados and grapefruits in the dressing that has been made at the first step.
- Assemble the salad in a large dish and enjoy. Top it with scallion, cilantro or pepper flakes if you wish to.
