Crispy Shrimp And Vegetable Salad

We show you some recipes to prepare a delicious crunchy shrimp and vegetable salad. This dish combines the delicious and intense flavor of seafood with the beneficial nutritional properties of vegetables. Do you dare to try it?

As data in SELF Nutrition Data highlights , prawns are low in calories and high in protein. In fact, an 85 gram serving contains up to 18 grams of protein. They also provide omega 3, selenium, iron and B complex vitamins.

For their part, vegetables contain vitamins, minerals, antioxidants and other important bioactive compounds that promote well-being. Its regular consumption is key to maintaining a healthy and balanced diet. We will tell you below how to combine these foods in a salad.

Crispy salad with elvers

With this first salad we can enjoy an interesting mix of ingredients, with the taste of seafood, the crunchiness of the pasta and the freshness of the vegetables.

Ingredients

• 1 ¼ cups lettuce sprouts (200 g)
• ½ cup of elvers, fresh or frozen (160 g)
• ½ cup of peeled prawns, fresh or frozen (100 g)
• 4 sheets of phyllo dough
• 2 cloves of garlic
• 1 teaspoon of paprika (5 g)
• 1 tablespoon of butter (20 g)
• 4 tablespoons of extra virgin olive oil (60 ml)
• 1 tablespoon of apple cider vinegar (15 g)
• Balsamic vinegar of Modena
• Salt to taste)

Crispy salad preparation

• To begin, we must separate the dough sheets and spread them with a little butter, previously melted for a few seconds in the microwave.
• After this, we will cut the dough for tulip shapes, which we will place on an aluminum mold. To do this, we must also trim the tips with scissors without tips.
• Next, we must preheat the oven to a temperature of 165 ºC and bake the dough for about 7 minutes, until it is sufficiently golden.

• Then, we will remove it from the oven and let it cool in the air. In this state, it can be kept crisp for several days, provided it is in a cool and dry environment.
• Once the dough is ready, we must laminate the garlic and fry them in hot olive oil. Of course, you have to be careful that they do not burn, but simply brown.
• When they are ready, we will add a little salt to make them more crisp and we will remove them from the pan to reserve.
• Later, and using the same oil, we can fry the prawns and the gulas. It will only take a few minutes for these ingredients to properly absorb the flavor of the oil and the leftover garlic.
• On the other hand, we will make the vinaigrette. To do this, we will mix about four tablespoons of extra virgin olive oil with a pinch of sweet paprika, a splash of apple cider vinegar and salt to taste.
• Once all these ingredients have been mixed, we will stir the whole well to emulsify the oil and achieve a homogeneous appearance without lumps.

• Finally, we will properly wash and dry the lettuce shoots. Once ready, we will split the largest leaves until we get a suitable size.

Assembling and preparing the salad

• When we have prepared all the previous steps, we will assemble the salad at the time of being served.
• To do this, we will fill the dough with the lettuce shoots and the mixture of prawns and gulas.
• After this, we will season the whole to taste.
• Finally, we will season the whole with a few tablespoons of vinaigrette.
• Regarding the presentation of the dish, we can serve the crunchy dough on a flat plate, with a pinch of balsamic vinegar in the center.

Crispy salad with green beans

As a second option, we can give more prominence to the vegetables inside the plate with this crispy salad recipe. One of its base ingredients is green beans, which, as pointed out by a study published in the scientific journal Phytochemical Analysis , are a source of phytochemicals that promote health.

Ingredients

• 1 cup of fresh prawns (200 g)
• 2 carrots
• 1 zucchini
• 1 cup of green beans (150 g)
• ½ cup of spinach leaves (30 g)
• 4 tablespoons of olive oil (60 ml)
• 2 tablespoons of balsamic vinegar (30 ml)
• Salt and black pepper (to taste)

Preparation of the salad

• To start preparing this crunchy salad, we will mix the vinegar with half the amount of oil and a little salt, in addition to the ground pepper.
• Later. We will peel the prawns and remove the tips from the green beans, cut in half lengthwise.
• Next, we will peel the carrots, cutting them into sticks.
• After this, we will remove the tips of the squash and we will also cut it into sticks.
• Once ready, we will cook the green beans for about 5 minutes, the carrot for about 2 minutes and the zucchini for only 30 seconds.
• After this cooking, we will drain the vegetables and cool them by putting them under a stream of ice water.

• Next, we will sauté the prawns with the rest of the oil for a minute, and deglaze the pan with half of the prepared vinaigrette.
• Finally, we must put the young spinach leaves in a large salad bowl and add the properly drained vegetables.
• We will add the rest of the vinaigrette and mix the whole set well.

When are you planning to prepare these delicious salads? We are sure that they will be a real success. Get ready to incorporate them into your cookbook!