The approaching summer itself dictates to us new rules of nutrition, the main of which is the introduction of fresh vegetables and light meals into the diet. Combine both culinary dogmas in recipes of light salads with prawns , which we decided to dedicate this article to.
Light salad with shrimps - recipe
Ingredients:
- red cabbage - 1 head;
- sweet peppers - 2 pcs .;
- bean sprouts - 1 handful;
- fried cashew nuts - 1 handful;
- shrimp - 450 g;
- garlic - 4 cloves;
- fish sauce - 1/3 of a century;
- sugar syrup - 1/2 st .;
- Freshly squeezed lemon juice - 1/3 of a century;
- hot chilli - to taste.
Preparation
First we rub garlic teeth with chili into a paste. Mix the spicy paste with fish sauce and sugar syrup (you can replace it with honey), as well as pour lemon juice. Half of the sauce is used as a marinade for shrimp. Peeled crustaceans should be left in a spicy and sweet mixture for 15 minutes, after which they are fried on the grill for literally half a minute on each side.
Shinku cabbage, and peppers cut into half rings. Add to the vegetables a handful of bean sprouts, crushed nuts and roasted shrimp tails. Pour a light salad with shrimps left over with a sharp dressing before serving.
Light salad with shrimps and cucumbers
Ingredients:
- butter - 1 tbsp. a spoon;
- shrimp tails (large) - 12 pcs .;
- Dried garlic - 1 teaspoon;
- cut salad leaves - 4 items;
- a large cucumber - 1 piece;
- a stalk of celery - 1 piece;
- Feta cheese - 3 tbsp. spoons;
- 1/2 lime juice;
- mayonnaise - 1/3 tbsp.
Preparation
Peeled shrimp tails are let in butter until they turn pink. During roasting season the crustaceans with a pinch of salt and dried garlic.
In a salad bowl combine vegetables: chopped lettuce leaves, pieces of cucumber and celery. Sprinkle all the crumbs of feta cheese and place on top of the fried shrimp. Whisk the mayonnaise with lime juice and pour the resulting sauce into a delicious and light salad with shrimps.
Light salad with shrimps and tomatoes
Ingredients:
For refueling:
- garlic teeth - 2 pieces;
- mustard dijon - 1 teaspoon;
- vinegar wine - 1/3 of a century;
- water - 3 tbsp. spoons;
- olive oil - 190 ml;
- a bunch of fresh basil.
For salad:
- salad head romano;
- shrimp - 500 g;
- cherry tomatoes - 400 g;
- olive oil - 60 ml.
Preparation
Whisk all the ingredients for refilling until homogeneity. Mix the peeled shrimp tails with with butter. By analogy, do the same with tomatoes. Pour the head of the salad with the remaining oil, and then season the vegetables and seafood with salt and pepper. Prepare the ingredients for the salad on the grill: 6-8 minutes will go to the salad and tomatoes, and another 5 minutes to shrimp. Put the finished products on a dish and pour basil sauce.