Crunchy Shrimp Salad

Eva
Eva
Do you want to try new seafood recipes? Then don’t miss this crunchy shrimp salad, as the combination of flavors and textures will awaken all your senses. Plus, we are sure that the exceptional taste and freshness of Eva® Hydroponic French Lettuce will fascinate you.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 1/2 cups rotini pasta, cooked, for tempura
  • 2 1/2 cups shrimp, small, cleaned, for tempura
  • 2 cups tempura mix
  • vegetable oil, for frying vegetable oil, for frying
  • 4 cups Eva® French Hydroponic Lettuce, chopped
  • 1 1/2 cups broccoli, just the florets
  • 3/4 cups chinese pea, precooked and cut into strips
  • 3/4 cups olive oil, for the vinaigrette 3/4 cups olive oil, for the vinaigrette
  • 1/4 cups balsamic vinegar, for the vinaigrette
  • 1 tablespoon mustard, for the vinaigrette 1 tablespoon mustard, for the vinaigrette
  • 1 tablespoon honey, for the vinaigrette 1 tablespoon honey, for the vinaigrette
  • chile flakes, for the vinaigrette
  • salt, for the vinaigrette salt, for the vinaigrette
  • pepper, for the vinaigrette pepper, for the vinaigrette
Preparation
10 mins
10 mins
Low
  • Dip the pasta in the tempura batter and fry until golden, then drain and set aside. Now dip the shrimp in the same tempura batter and fry for 3 minutes or until cooked. Set aside.
  • In a bowl, place Eva® Hydroponic French Lettuce with broccoli and snow peas, then add some shrimp and the pasta. Mix the crunchy shrimp salad until well combined and set aside.
  • For the vinaigrette: Mix olive oil, balsamic vinegar, mustard, honey, and chili flakes.
  • Mix all ingredients, serve in a salad bowl, and add the vinaigrette; enjoy this crunchy shrimp salad!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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