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🥗 Zucchini Salad with Crispy Shrimp and Toasted Baguette

574 kcal · 30 min · 4 servings

Zucchini Salad with Crispy Shrimp and Toasted Baguette Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat a pan over medium-high heat.
  2. 2. Roast the walnuts in the pan for 2 to 3 minutes until golden brown.
  3. 3. Remove the walnuts from the pan and chop them finely.
  4. 4. Slice the baguette.
  5. 5. Heat 1 tablespoon of butter in the same pan.
  6. 6. Fry the baguette slices for 1 to 2 minutes until golden brown.
  7. 7. Place the slices on kitchen paper and salt them lightly.
  8. 8. Rinse the lemon under hot water.
  9. 9. Peel a 5 cm long strip of the zest using a vegetable peeler.
  10. 10. Halve the lemon and squeeze out the juice.
  11. 11. Wash the thyme and shake it dry.
  12. 12. Peel the garlic and press it lightly.
  13. 13. Heat olive oil in the pan on the lowest setting.
  14. 14. Add the lemon zest, garlic, and thyme to the oil.
  15. 15. Let the flavors infuse in the oil for about 10 minutes.
  16. 16. Wash the zucchini and cut off the ends.
  17. 17. Slice the zucchini into long strips using a vegetable peeler or slicer.
  18. 18. Wash the basil and shake it dry.
  19. 19. Remove the thick stems from the basil.
  20. 20. Chop the basil roughly.
  21. 21. Peel the shrimp up to the tail.
  22. 22. Strain the flavored oil into a bowl through a sieve.
  23. 23. Reserve 1 tablespoon of the oil back in the pan.
  24. 24. Add the zucchini strips, walnuts, and basil to the bowl with the remaining oil.
  25. 25. Add 2 tablespoons of lemon juice.
  26. 26. Mix everything well together.
  27. 27. Season the salad with salt and pepper to taste.
  28. 28. Heat the pan with the reserved oil over medium-high heat.
  29. 29. Add 1 tablespoon of butter to the hot pan.
  30. 30. Fry the shrimp for 3 to 4 minutes.
  31. 31. Plate the zucchini salad.
  32. 32. Top with the fried shrimp and baguette.
  33. 33. Serve the dish immediately.

Nutrition per serving