This salad pairs plump shrimp with a chili-spiked dressing, balanced by peppery rocket and juicy cherry tomatoes. It is a quick main course for warm days when you want something light yet filling.
Whisk the lemon juice, olive oil, crushed garlic and red pepper flakes in a bowl. Season with salt and black pepper and set aside.
Heat a little olive oil in a pan and cook the shrimp over medium heat for 8 minutes, until pink and curled. Remove from the heat and let cool slightly.
Put the rocket, cherry tomatoes and red onion in a large bowl. Add the cooked shrimp and toss everything with the dressing.
Chill the salad for 15 minutes before serving so the flavours can meld.
Do not overcook the shrimp; past 8 minutes they turn rubbery. Toss the salad with the dressing right before serving, or the rocket will wilt. Allergens: contains shellfish (shrimp).
Swapping the shrimp for grilled chicken breast brings the cost down, but you should add a pinch of honey to balance the sharpness of the chili dressing.
Admin DadaGastro · verified in test kitchenTarifte 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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