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🍽️ Crispy Pumpkin and Shrimp Salad with Beet Greens

562 kcal · 30 min · 4 servings

Ingredients

• 1 small Hokkaido pumpkin
• 1 zucchini
• 8 shrimp (kitchen-ready with tail end)
• 2 tbsp oil
• 1 red chili pepper
• 1 handful beet greens (or spinach)
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• 1 tbsp pumpkin seed oil
• salt
• pepper (from the mill)
• cilantro

Instructions

1. 1. Peel the pumpkin and cut it in half.
2. 2. Remove the inner part with the seeds.
3. 3. Cut the pumpkin flesh into small cubes.
4. 4. Boil the cubes in salted boiling water for 6 to 8 minutes.
5. 5. Make sure the pumpkin remains slightly firm to the bite.
6. 6. Drain the water and let the pumpkin cool down.
7. 7. Fry the cooled pumpkin in hot oil until golden brown.
8. 8. Season the pumpkin with salt and pepper.
9. 9. Remove the pumpkin from the pan and set it aside.
10. 10. Fry the shrimp in the same pan for 3 to 4 minutes.
11. 11. Season the shrimp with salt and pepper as well.
12. 12. Remove the shrimp from the pan and set them aside.
13. 13. Wash the beet greens or spinach.
14. 14. Remove damaged parts and dry the greens thoroughly.
15. 15. Wash the zucchini and trim the ends.
16. 16. Slice the zucchini lengthwise into very thin slices.
17. 17. Wash the chili pepper and cut it lengthwise.
18. 18. Remove the seeds and the white inner membrane of the chili.
19. 19. Dice the chili finely.
20. 20. Whisk vinegar, olive oil, and pumpkin seed oil in a bowl.
21. 21. Season the dressing with a little salt and pepper.
22. 22. Stir the diced chili into the dressing.
23. 23. Mix the dressing with the pumpkin, shrimp, and vegetables.
24. 24. Divide the salad onto plates.
25. 25. Garnish the salad with fresh coriander and serve.

Nutrition per serving

• kcal: 562
• Protein: 46 g · Fett/Fat: 29 g · Carbs: 28 g