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🍽️ Shrimp on crunchy arugula with papaya

796 kcal · 30 min · 4 servings

Ingredients

• 100 g arugula
• salt
• pepper (from the mill)
• 0.5 tsp mustard
• 1 pinch sugar
• 1 tbsp vinegar
• 1 tbsp olive oil
• 1 small papaya
• 6 shrimp
• 2 garlic cloves
• 1 tbsp finely chopped parsley
• 1 red chili pepper
• 1 piece zucchini
• 0.125 l olive oil
• 1 lemon (juiced)

Instructions

1. 1. Rinse the shrimp under cold water.
2. 2. Wash the chili pepper and cut it lengthwise.
3. 3. Remove the seeds from the chili and dice it finely.
4. 4. Peel the garlic and chop it finely.
5. 5. Mix the chopped garlic with the lemon juice, chili pieces, and olive oil.
6. 6. Pour the marinade over the shrimp.
7. 7. Let the shrimp marinate for 30 minutes.
8. 8. Fry the shrimp in a pan for about 3 minutes per side.
9. 9. Sprinkle the cooked shrimp with fresh parsley.
10. 10. Remove the shrimp from the pan and set them aside.
11. 11. Cut off the tough stems from the arugula.
12. 12. Wash the arugula leaves and dry them well.
13. 13. Roughly tear the arugula leaves into bite-sized pieces.
14. 14. Wash the zucchini.
15. 15. Slice the zucchini into thin rounds.
16. 16. Peel the papaya.
17. 17. Halve the papaya and remove the seeds.
18. 18. Cut the papaya flesh into small cubes.
19. 19. Whisk mustard, salt, sugar, pepper, and vinegar in a bowl.
20. 20. Stir in the oil until the dressing is creamy and emulsified.
21. 21. Add the arugula and zucchini slices to the bowl with the dressing.
22. 22. Mix everything well so that everything is evenly coated.
23. 23. Plate the salad.
24. 24. Scatter the papaya cubes over the salad.
25. 25. Place the fried shrimp on top of the salad.

Nutrition per serving

• kcal: 796
• Protein: 32 g · Fett/Fat: 64 g · Carbs: 22 g