Fresh Shrimp Salad
Chilled shrimp are lightly marinated, then arranged over curly endive, cucumber ribbons, watermelon radish and cherry tomatoes for a bright, protein-rich platter that tastes as pretty as it looks.
Instructions
- 1
Prepare the ingredients: the shrimp have been peeled and deveined.
- 2
Marinate the shrimp with cooking wine, salt, and white pepper for about ten minutes.
- 3
Wash the crown daisy and drain the water, wash the cucumber and scrape into thin slices, wash the water radish and cut into thin slices, use the remaining half to make a flower, and wash the cherry tomatoes and cut them in half.
- 4
Use 2 white plates, first arrange the vegetables on the plates, the shape can be according to personal preference, I just made a shape.
- 5
Heat the pan, pour a small amount of vegetable oil into the pan, and add the shrimp to pan-fry until fully changed in color, then remove.
- 6
Place the pan-fried shrimp on the vegetables and drizzle with sauce when eating.
- 7
A delicious, low-fat, and low-calorie fresh shrimp salad is ready. Babies who want to lose fat, give it a try!
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Ingredients
Main Ingredients
- Shrimp16 piece
- Cucumber1 piece
- Water radish3 piece
- Cherry tomato6 piece
- white pepper powder1 g
Seasonings
- Kuanli Honey Mustard Salad Dressing2 tbsp
- cooking wine1 spoon
- Salt1 g
- Vegetable oila pinch