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🥗 Fresh Shrimp and Cabbage Salad

386 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the cabbage thoroughly and remove the tough core.
  2. 2. Cut the vegetable into very thin strips or use a grater.
  3. 3. Place the cut cabbage into a large bowl.
  4. 4. Add one tablespoon of vinegar, a pinch of salt, and the sugar.
  5. 5. Mix everything well so that the cabbage is evenly coated.
  6. 6. Let the mixture sit for about twenty minutes.
  7. 7. Boil water in a pot and add some salt.
  8. 8. Add the beans to the boiling salted water.
  9. 9. Cook the beans for about ten minutes until they are tender.
  10. 10. Add the shrimp to the pot during the last one to two minutes.
  11. 11. Drain the vegetables and shrimp together in a colander.
  12. 12. Rinse the drained items immediately with cold water to stop the cooking process.
  13. 13. Let the vegetables and shrimp drain well.
  14. 14. Heat a pan without fat over high heat.
  15. 15. Add the pumpkin seeds and sunflower seeds to the hot pan.
  16. 16. Roast the seeds until they are golden brown.
  17. 17. Remove the roasted seeds from the pan and let them cool down.
  18. 18. Roughly chop the cooled seeds with a knife.
  19. 19. Peel the avocado and cut it in half lengthwise.
  20. 20. Remove the large pit from the avocado.
  21. 21. Cut the avocado flesh into small cubes.
  22. 22. Wash the romaine lettuce thoroughly.
  23. 23. Remove the tough stems and cut the leaves into strips.
  24. 24. Whisk the remaining vinegar with the oil in a small bowl.
  25. 25. Season the dressing with salt and pepper to taste.
  26. 26. Distribute all prepared ingredients onto deep plates.
  27. 27. Drizzle the dressing evenly over the salad.
  28. 28. Sprinkle the finished salad with fresh parsley.
  29. 29. Serve the salad immediately.

Nutrition per serving