Chili shrimp pan
Place shrimp in a colander and rinse with cold water. Put on a plate and let thaw. Wash and clean the zucchini, cut in half lengthwise and cut into coarse...
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Avocado shrimp salad
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
682
Calories
20 g
Carbohydrates
21 g
Protein
56 g
Fat
Ingredients:
 | Cherry tomatoes, cocktail tomatoes (fresh) | 2 ½ (50 g) |
 | Olive oil | 3 Teaspoon |
 | Iceberg lettuce (fresh) | ⅕ (50 g) |
 | Sugar (white) | 1 Pinch(s) |
 | Onion (fresh) | ½ (50 g) |
 | Aceto balsamic vinegar | 3 Teaspoon |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Avocado (fresh) | ½ (80 g) |
 | Lemon (fresh) | ⅒ (0,5 g) |
 | Giant shrimps (fresh or frozen, organic quality) | 100 g |
 | Bee honey, honey | 1 Tablespoon |
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Preparation:
Step 1:
Shrimp wash and pat dry. Cut avocado skin several times, remove the flesh from the stone, peel and cut into slices. In a bowl, gently mix with lemon juice.
Step 2:
Wash tomatoes, pat dry and then cut in half. Clean the lettuce, wash, drain and pluck it smaller. Peel and finely dice the shallots.
Step 3:
In a bowl, whisk the honey and vinegar and season with salt and pepper. Whisk in the oil and finally stir in the shallots.
Step 4:
Heat some oil in a frying pan and fry the shrimp in it for 1-2 minutes on each side, turning. Season with salt and pepper and then take out. Add vinaigrette, cherries, shrimp and lettuce to avocado and mix gently. Season again and serve.
Macronutrient distribution:
The recipe Avocado shrimp salad is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Coated pan
Cutting board
Kitchen knife
Peeler
Stove
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