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🥗 Shrimp on Cucumber-Orange Salad

180 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Peel the oranges completely. Remove the skin and all white pith.
  2. 2. Slice one orange into thin rounds.
  3. 3. Cut the second orange in half.
  4. 4. Squeeze the juice from the second orange.
  5. 5. Peel the cucumber.
  6. 6. Cut the cucumber in half lengthwise.
  7. 7. Remove the seeds and pulp from the cucumber halves using a spoon.
  8. 8. Slice the cucumber into very thin rounds.
  9. 9. Wash the salad hearts.
  10. 10. Dry the salad hearts.
  11. 11. Cut the salad hearts into bite-sized pieces.
  12. 12. Wash the tarragon.
  13. 13. Dry the tarragon.
  14. 14. Pluck the tarragon leaves from the stems.
  15. 15. Chop the tarragon leaves roughly.
  16. 16. Place the salad in a bowl.
  17. 17. Add the cucumber slices to the bowl.
  18. 18. Add the orange slices to the bowl.
  19. 19. Add the chopped tarragon leaves to the bowl.
  20. 20. Cut the lime in half.
  21. 21. Squeeze the juice from the lime.
  22. 22. Mix one tablespoon of lime juice with three tablespoons of orange juice.
  23. 23. Season the sauce with a little salt and pepper.
  24. 24. Stir the olive oil into the sauce.
  25. 25. Make a shallow cut along the length of the shrimp.
  26. 26. Remove the black vein from the shrimp.
  27. 27. Rinse the shrimp briefly.
  28. 28. Pat the shrimp dry thoroughly.
  29. 29. Crush the coriander seeds in a mortar.
  30. 30. Crush the peppercorns in a mortar.
  31. 31. Sprinkle the shrimp with the ground spice.
  32. 32. Preheat the grill or grill pan.
  33. 33. Grill the shrimp for about 45 seconds on each side.
  34. 34. Lightly salt the grilled shrimp.
  35. 35. Toss the sauce with the salad.
  36. 36. Place the shrimp on top of the salad.
  37. 37. Serve the salad.

Nutrition per serving