Description
This refreshing shrimp salad features tender shrimp, a citrusy lemon kick, and a hint of spice, all balanced by the crispness of homemade herbed croutons.
Ingredients
Units
Scale
- 1 small baguette
- 1/4 teaspoon powdered garlic
- 1/3 cup (75 ml) olive oil
- Juice from 1/2 lemon
- 1 handful of fresh chives, chopped
- 3 tablespoons finely chopped parsley
- 10 oz (300 g) shrimp, peeled and deveined
- 1/4 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Cut the baguette into small cubes.
- Heat olive oil in a skillet over medium heat. Add powdered garlic and thyme, then toss in the cubed baguette. Cook, stirring frequently, until the croutons are toasted and golden brown. Remove from heat and set aside.
- In a large bowl, combine the shrimp with lemon juice, chili powder, salt, and pepper. Toss to coat evenly.
- Heat a separate skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque.
- In a serving bowl, combine the cooked shrimp, croutons, chives, and parsley. Drizzle with additional olive oil if desired, and toss gently to combine.
- Serve immediately, garnished with extra chives and parsley if desired.
Notes
For a spicier salad, increase the amount of chili powder. Store leftover croutons in an airtight container for up to 3 days. This salad is best served fresh, but you can prepare the croutons and shrimp in advance and assemble just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 400
- Fat: 12
- Carbohydrates: 20
- Fiber: 2
- Protein: 18
- Cholesterol: 150