Marinated shrimp and vegetable salad
Ingredients
Utensils
sealable plastic bag, cutting board, knife, small bowl, wok or large sauté pan, cooking spoon
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How to prepare shrimp
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Nutrition per serving
Step 1/ 4
- ⅔ bulb fennel
- ⅔ onion
- ⅔ zucchini
- ⅔ bell pepper
- 1⅓ cloves garlic
- 1⅓ sprigs rosemary
- 1⅓ sprigs thyme
- 33⅓ ml olive oil
- sealable plastic bag
- cutting board
- knife
Halve fennel, remove stalk, and cut into fine strips. Finely dice onion. Peel garlic. Clean zucchini and bell pepper and cut into bite-sized pieces. Combine vegetables with rosemary, thyme, and some of the olive oil in a plastic bag. Close, shake, and marinate for approx. 20 min.
Step 2/ 4
- 10 shrimp
- ⅔ tbsp fish spice
- 33⅓ ml olive oil
- sealable plastic bag
- cutting board
- knife
Combine shrimp with fish spice and remaining olive oil in another sealable plastic bag, shake, and marinate for approx. 20 min.
Step 3/ 4
- 2 tbsp herb vinegar
- ⅔ lemon (juice and zest)
- 1⅓ tsp Dijon mustard
- 1⅓ tsp lemon oil
- salt
- pepper
- small bowl
In the meantime, combine herb vinegar, lemon juice and zest, Dijon mustard, lemon oil, salt, and pepper for the vinaigrette.
Step 4/ 4
- wok or large sauté pan
- cooking spoon
Sauté vegetables in their marinade for approx. 5 min. Add shrimp and sauté for approx. 3 min. more, or until cooked through. Turn down heat and deglaze with prepared vinaigrette. Toss to combine. Enjoy!
Enjoy your meal!
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