Back to recipes

Tomato and Shrimp Salad with Lime

Salade Sans gluten Cuisine de saison Rapide Recette facile

Prep time

15 minutes

Cook time

5 minutes

Servings

4 servings

Tomato and Shrimp Salad with Lime

Préparation 15 minutes min

Cuisson 5 minutes min

Portions 4 servings

Ingrédients

For the salad

400 g raw peeled and deveined shrimp, thawed

15 mL olive oil

1 small garlic clove, finely chopped

2 mL smoked paprika

450 g mixed tomatoes, cut into wedges

200 g English cucumber, sliced into half-moons

150 g cooked corn kernels

60 g arugula

2 green onions, thinly sliced

15 g fresh cilantro, chopped

Salt and pepper

For the vinaigrette

45 mL olive oil

30 mL lime juice

10 mL maple syrup

10 mL Dijon mustard

5 mL finely grated lime zest

2 mL salt

Préparation

1. In a small bowl, whisk all the vinaigrette ingredients until combined. Set aside.

2. Pat the shrimp thoroughly dry. Toss with the smoked paprika, pepper and a small pinch of salt.

3. Heat the 15 mL of oil in a large skillet over medium-high heat. Cook the shrimp for 3 to 4 minutes, turning halfway through. Add the garlic during the final 30 seconds. The shrimp should be opaque and reach 63°C in the centre. Let cool for 5 minutes.

4. In a large salad bowl, combine the tomatoes, cucumber, corn, arugula, green onions and cilantro. Add half the vinaigrette and toss gently.

5. Arrange the shrimp over the salad. Drizzle with the remaining vinaigrette and serve immediately.