Fresh shrimp tossed with a spicy dressing is balanced by peppery arugula and refreshing cherry tomatoes. This quick salad makes a light yet satisfying main course for warm days.
Whisk the lemon juice, olive oil, crushed garlic, and Turkish red pepper flakes in a bowl. Season with salt and black pepper, then set aside.
Heat a little olive oil in a pan. Cook the shrimp over medium heat for 8 minutes, until pink and curled. Remove from the heat and let cool slightly.
Place the arugula, cherry tomatoes, and red onion in a large bowl. Add the cooked shrimp and toss with the dressing.
Refrigerate the salad for 15 minutes before serving to let the flavors meld.
Do not overcook the shrimp; cooking it for more than 8 minutes can make it rubbery. Toss the salad with the dressing just before serving, or the arugula will release water. Allergen: contains shrimp (shellfish).
Tarifte 1 tatlı kaşığı pul biber kullanılmış ama benim yaptığımda hiç acı hissetmedim, iki katına çıkarsam tadı bozar mı diye merak ediyorum? Sarımsağı da azıcık fazla koydum, o yüzden puanı düşük verdim.
Karidesi tarifte yazdığı gibi 8 dakika pişirdim, hem yeşillikler hem de karides tam kıvamındaydı.
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