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Summer Shrimp Salad

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  • August 21, 2021

  • Dieta Efectiva

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  • Recipes

Summer Shrimp Salad

Ingredients

Directions

  • Preheat oven to 350 degrees F.

  • Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.

  • Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.

Tips

Note: At her restaurant, Compère Lapin in New Orleans, CHEF NINA COMPTON pairs culinary inspiration from her Caribbean upbringing with Louisiana’s indigenous ingredients, such as the shrimp in this salad. The Top Chef finalist chooses Louisiana wild gulf shrimp for their sweeter flavor.

Nutrition Facts

Serving Size: About 2 Cups
Per Serving:
290 calories; protein 30.5g; carbohydrates 10.2g; dietary fiber 2g; sugars 4.8g; fat 15.1g; saturated fat 2.2g; cholesterol 228.2mg; vitamin a iu 1207.8IU; vitamin c 24.9mg; folate 28.9mcg; calcium 137.8mg; iron 1.7mg; magnesium 81.1mg; potassium 809.8mg; sodium 321.9mg.
Exchanges:3 1/2 Lean Protein, 2 1/2 Fat, 1 1/2 Vegetable

Briana G

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