TOP-4 recipes with photos of making lean salad with shrimps at home. Secrets and tips of chefs. Video recipes.
Shrimp is an easily digestible protein in its pure form, and besides that, they are rich in trace elements and vitamins. The shrimp meat is delicious - tender and slightly sweet. And of course, it is better to enjoy them on their own without additional ingredients. But true gourmets advise to cook different dishes with seafood, they always turn out to be hearty and festive. Therefore, we offer TOP-4 recipes with photos of preparing lean original salads with shrimps. Such culinary masterpieces will undoubtedly please everyone. But first, we will find out all the secrets that will make the dishes unique.
Secrets and tips of chefs
- Buy shrimps of good quality, then they will be delicious. Choose marine reptiles that are the same size and color, with a shiny shell and tails curled up to the head.
- Defrost seafood at room temperature, not under hot water. Then they will retain all the useful properties and pleasant taste.
- Frozen shrimp are usually sold cooked. They are pink in color. They cannot be cooked for a long time. For small seafood, 2 minutes is enough, for large (king and tiger prawns) - 3-4 minutes. As overcooked shrimp acquire a "rubbery" taste.
- Raw shrimps are gray and even transparent. They take longer to cook, up to 7-10 minutes.
- Put the shrimps in salted, boiling water, which should be 2-2.5 times more than the volume of seafood.
- Add spices and herbs to the shrimp to enhance the flavor.
- Finished shrimp float and become more translucent.
- It is advised to hold the shrimps in the broth for 15 minutes after cooking to make them juicier, but this is not for everybody's taste.
- Peel the shrimp, first separating the legs, then the head and lastly the shell.
- Other seafood such as mussels, squid, crayfish, octopus, and shellfish have the same beneficial properties as shrimp. Therefore, they can be replaced or supplemented with these seafood.
Grilled shrimp and avocado salad
Fried shrimp in a salad is perfectly combined with avocado, fresh basil, corn and cherry tomatoes. All components fit together and create the perfect taste. The salad turns out to be delicious thanks to the shrimps, which are used freshly frozen.
- Caloric content per 100 g - 118 kcal.
- Servings - 2
- Cooking time - 35 minutes
Ingredients:
- Fresh frozen shrimps (unpeeled) - 150 g
- Avocado - 1 pc.
- Vegetable oil - 3-4 tablespoons
- Lemon juice - 1 tablespoon
- Canned corn - 100 g
- Cherry tomatoes - 200 g
- Vinegar 9% - 2 tablespoons
- Salt to taste
- Soy sauce - 1 tablespoon
- Onions - 0, 5 pcs.
- Green basil - a few twigs
- Sugar - 1 tsp
Cooking Salad with Fried Shrimp and Avocado:
- Peel the shrimp from the shell. Leave a firm ponytail if desired to make them look more interesting in the salad.
- Put a frying pan on the stove, grease it with oil, heat it and put the shrimp. Fry them over high heat for 1.5 minutes on each side.
- Wash the avocado and cut the fruit in a circle, bringing the knife to the bone. Take two halves and twist them in opposite directions so that the fruit separates into two parts. Remove the large bone and cut the flesh across into slices. To keep the avocado from darkening, sprinkle the slices with lemon juice.
- Rinse the cherry and cut into 2 pieces.
- Drain the canned corn in a colander to remove the marinade.
- Peel the onion, cut into strips and marinate for 5 minutes in vinegar mixed with water and sugar. Then squeeze it out of the marinade.
- Wash and chop the basil.
- Place all food in a deep bowl, season with butter and soy sauce, sprinkle with salt and stir.
Olivier with steamed shrimps
The taste of the Lean Shrimp Olivier Salad is very similar to the classic recipe. The shrimp are steamed but can be boiled or fried if desired. The salad can be served with lunch and dinner, and is also suitable for the lax festive days of the fast when fish is allowed.
Ingredients:
- Boiled-frozen unpeeled shrimps - 150 g
- Boiled potatoes in uniforms - 3 pcs.
- Boiled carrots in peel - 1 pc.
- Fresh cucumbers - 100 g
- Pickled cucumbers - 40 g
- Avocado - 1 pc.
- Canned peas - 2 tablespoons
- Canned tuna - 30 g
- Cucumber pickle - 2 tablespoons
- Vegetable oil to taste
- Salt to taste
- Green onions - a few twigs
Cooking Olivier salad with steamed shrimps:
- Rinse the shrimp and place in an even layer in the steamer basket. If desired, place lemon slices on top, it will give them freshness. Steam the shrimp for 7-9 minutes. Then cool and clean them.
- Cut the avocado into two halves, peel, remove the pit and cut one half into pieces, they will replace the boiled egg. And purée the other half with a blender with cucumber pickle, vegetable oil, canned tuna and salt. This will be the salad dressing.
- Peel the boiled potatoes and carrots and cut into cubes together with fresh and pickled cucumbers.
- Tilt the canned peas on a sieve to get rid of the brine.
- Combine all ingredients, add sauce and stir.
Microwave grapefruit and shrimp salad
A very simple and quick recipe for a salad with grapefruit and shrimp cooked in the microwave in 5 minutes. Minimum fuss and maximum taste.
Ingredients:
- Boiled-frozen shrimps - 200 g
- Grapefruit - 1 pc.
- Peking cabbage - 250 g
- Vegetable oil - 3 tablespoons
- Salt to taste
Cooking salad with grapefruit and shrimp in the microwave:
- Defrost the shrimps, rub with salt, you can also add soy sauce diluted with water. Microwave them for 5 minutes at 850 kW. Peel tender and juicy seafood from the shell.
- Wash Chinese cabbage and cut into thin strips.
- Peel and chop the garlic.
- Peel the grapefruit, remove the membranes, disassemble and cut into slices.
- Mix all the products, salt, season with vegetable oil and mix thoroughly.
Rocket salad with oven baked shrimps
Salad with baked shrimps, arugula and tomatoes is a delicious and original appetizer for any menu. Have a small family celebration and prepare this delicious and savory dish for lunch. After all, shrimp baked in the oven turns out to be unusually tender and fragrant.
Ingredients:
- Frozen shrimp with shells - 150 g
- Arugula - 20 g
- Cherry tomatoes - 6 pcs.
- Pine nuts - 1 tbsp
- Olive oil - 2 tablespoons
- Garlic - 1 clove
Cooking salad with arugula and baked shrimp in the oven:
- Place the washed shrimp on a greased baking sheet. Sprinkle with soy sauce if desired. Bake the shrimp in a preheated oven up to 200 ° C for 5-10 minutes.
- Peel and chop the garlic.
- Rinse the cherry tomatoes, dry and cut into 2 halves.
- Wash arugula, dry and cut.
- Combine all the ingredients, pour over with olive oil, stir and sprinkle with pine nuts.
