Shrimp Skewers and Salad

Shrimp Skewers and Salad
Summary Not available
Total time : 40 mins
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Shrimp Skewers and Salad

Summary Not available
Total Time40 mins
Course: Salad
Cuisine: Japanese
Keyword: 30-60 min, Seafood, Shrimp
Person: 2
Calories: 229kcal

Materials

  • 230 g shrimp
  • 3 tbsp Mizuna
  • 1 inch ginger
  • 0.5 tbsp Lime juice
  • 1 teaspoon clear honey
  • 1 teaspoon Wasabi paste
  • 1 tsp salt
  • 1 pepper
  • 5 tbsp Canola oil
  • 1 teaspoon sesame oil
  • 1 tbsp Sesame seeds
  • 12 Cherry tomatoes
  • 2 scallions
  • 120 g pickled Pumpkin
  • 120 g daikon Radish

Instructions

  • Devein the shrimp
  • Rinse shrimp, pat dry and place on 2 skewers
  • Rinse mizuna and spin dry
  • Peel ginger root and finely grate
  • Squeeze lime with a citrus juicer
  • Mix lime juice, honey, wasabi, grated ginger, salt and pepper
  • Stir in 2/3 of the canola oil and whisk in the sesame oil
  • Toast the sesame seeds in a hot pan over medium heat
  • Remove from pan
  • Stir 2/3 of the seeds into the dressing and set the remaining seeds aside
  • Rinse and halve the cherry tomatoes
  • Rinse scallions, trim and cut diagonally into thin rings
  • Cut the pumpkin and the radish into pieces
  • Heat the remaining canola oil in a pan
  • Season the shrimp skewers with salt and pepper and place in the pan, frying each side for 3-4 minutes
  • Mix salad with 2/3 of the sauce and serve on 2 plates
  • Sprinkle the tomatoes, scallions, pumpkin and radish on top
  • Depending on preference, you can leave the shrimp on skewers or serve on top of the salad
  • Drizzle with remaining sauce, sprinkle with sesame seeds and serve warm

Notes

No extra notes

Nutrition

Calories: 229kcal | Carbohydrates: 18g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 911mg | Potassium: 647mg | Fiber: 4g | Sugar: 9g | Vitamin A: 9497IU | Vitamin C: 52mg | Calcium: 230mg | Iron: 5mg

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