Shrimp Salad with Zucchini and Basil
Shrimp Salad with Zucchini and Basil could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This recipe makes 4 servings with 387 calories, 25g of protein, and 29g of fat each. For $3.95 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from Epicurious has 9 fans. A mixture of mixed baby greens, lemon juice, fresh basil, and a handful of other ingredients are all it takes to make this recipe so yummy. Only a few people really liked this main course. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 68%. Shrimp Salad With Zucchini And Basil, Basil, Shrimp & Zucchini Pasta, and Shrimp And Zucchini Stirfry With Crispy Basil are very similar to this recipe.
Servings: 4
Ingredients:
3 tablespoons drained capers
1 tablespoon Dijon mustard
1/2 cup chopped fresh basil
1/4 cup fresh lemon juice
8 cups mixed baby greens (about 5 ounces)
1/2 cup olive oil
1/2 teaspoon dried crushed red pepper
1 shallot, minced
1 pound uncooked large shrimp, peeled, deveined
2 zucchini, cut into 1/2-inch cubes (about 2 cups)
Equipment:
whisk
bowl
sauce pan
Cooking instruction summary:
Preparation Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper. Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.
Step by step:
1. Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl.
2. Whisk in oil, then basil. Season dressing to taste with salt and pepper.
3. Bring large saucepan of salted water to boil.
4. Add shrimp and cook 1 minute.
5. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer.
6. Drain. Rinse under cold water and cool.
7. Drain well.
8. Transfer to large bowl.
9. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper.
10. Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens.
11. Serve, passing Parmesan cheese separately, if desired.
Nutrition Information:
covered percent of daily need
