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🍽️ Crispy Vegetable Salad with Sautéed Shrimp

304 kcal · 30 min · 4 servings

Ingredients

• 500 g larger shrimp (kitchen-ready)
• salt
• pepper (from the mill)
• 2 tbsp oil
• salad leaves
• 2 carrots
• 0.5 cucumber
• 4 tbsp lime juice
• salt
• pepper (from the mill)
• 5 tbsp olive oil
• dill tips (for garnish)

Instructions

1. 1. Thoroughly wash the salad leaves under running water.
2. 2. Remove any wilted or damaged leaves from the salad.
3. 3. Spin the salad dry in a salad spinner.
4. 4. Peel the carrots using a peeler or knife.
5. 5. Cut the carrots into fine, thin sticks.
6. 6. Wash the cucumber thoroughly.
7. 7. Cut the cucumber into fine sticks as well.
8. 8. Pour the lime juice into a small bowl.
9. 9. Season the lime juice with salt to taste.
10. 10. Add freshly ground pepper.
11. 11. Add the olive oil to the lime mixture.
12. 12. Whisk the sauce vigorously with a spoon.
13. 13. Add the carrot sticks to the sauce.
14. 14. Add the cucumber sticks to the sauce.
15. 15. Toss the vegetables well in the sauce.
16. 16. Heat oil in a large frying pan over medium-high heat.
17. 17. Add the shrimp to the hot pan.
18. 18. Fry the shrimp on the first side for about 1 to 2 minutes.
19. 19. Turn the shrimp and fry them on the other side for another 1 to 2 minutes.
20. 20. Season the cooked shrimp with salt.
21. 21. Season the shrimp with freshly ground pepper.
22. 22. Remove the pan from the heat.
23. 23. Arrange the dry salad leaves on a large plate.
24. 24. Place the marinated vegetables on top of the salad.
25. 25. Place the fried shrimp next to or on top of the vegetables.
26. 26. Pour the remaining salad dressing over the entire dish.
27. 27. Garnish the dish with fresh dill tips if desired.

Nutrition per serving

• kcal: 304
• Protein: 24 g · Fett/Fat: 20 g · Carbs: 7 g