Shrimp salad

Shrimp salad
Shrimp salad
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Time: 
15 min.
Portions: 
10 pers.
Complexity: 
Easily
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Lunch
Snacking
Dinner
Banquet
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Ingredients

  • 250 grams of boiled-frozen shrimps
  • 1 grapefruit
  • 2 cucumbers
  • < li itemprop="ingredients">1 medium avocado
  • a small bunch of lettuce leaves (preferably the Iceberg mixture)
  • Provence herbs to taste
  • olive oil optional
  • 1 clove of garlic
  • salt, pepper to taste

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Recipe for cooking at home

  1. Frozen shrimps must be thawed in hot water. In a frying pan, heat up the olive oil, add a clove of garlic, cut into 4 pieces. After a minute, take out the garlic and fry the shrimp for 2 minutes until cooked.
  2. Cucumber and avocado wash, peel the avocado from the peel, cut into small cubes of the same size. Cucumber, if desired, can be cut with ribbons using a vegetable peeler.
  3. Peel the grapefruit from the peel and thin films, cut the flesh into cubes. Wash the leaves of lettuce and dry with paper towels. In a separate container add the avocado, cucumber and grapefruit. Salt, pepper to taste, pour a little olive oil and mix.
  4. Put salad leaves on top of the salad bowl, top the salad with avocado and grapefruit, decorate the salad with prawns and sprinkle with Provencal herbs. You can serve a shrimp salad to the main course.
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