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Shrimp salad with carrot sauce

4 servings

30 minutes

Shrimp salad with carrot sauce is an exquisite combination of tender seafood and fresh vegetables, giving the dish lightness and refined taste. Chinese cuisine is famous for the harmony of ingredients, and this salad is no exception. The carrot sauce, with its sweet and sour notes, perfectly complements the juiciness of the shrimp, while vermouth adds a subtle aroma. Crunchy cucumbers and fresh celery provide textural contrast to the dish. This salad can be a wonderful appetizer or a light main course for those who appreciate vibrant flavors and healthy ingredients. It is perfect for summer dinners when you crave something fresh and unusual.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
189.9
kcal
10g
grams
14.2g
grams
4.6g
grams
Ingredients
4servings
Carrot
1 
pc
Lemon juice
3 
tbsp
Salt
 
to taste
Ground black pepper
 
to taste
Vermouth
1 
tbsp
Vegetable oil
3 
tbsp
Shrimps
200 
g
Celery
1 
pc
Cucumbers
100 
g
Cooking steps
  • 1

    Peel the carrot, slice it into rounds, and boil in salted water. Cool the carrot and, adding some of the cooking water, lemon juice, salt, and pepper, blend it. Mix the resulting puree with vegetable oil. Add vermouth.

    Required ingredients:
    1. Carrot1 piece
    2. Lemon juice3 tablespoons
    3. Salt to taste
    4. Ground black pepper to taste
    5. Vegetable oil3 tablespoons
    6. Vermouth1 tablespoon
  • 2

    Boil the shrimp, peel them, drizzle with lemon juice, and salt.

    Required ingredients:
    1. Shrimps200 g
    2. Lemon juice3 tablespoons
    3. Salt to taste
  • 3

    Cut the cucumbers into strips.

    Required ingredients:
    1. Cucumbers100 g
  • 4

    Cut the celery into thin rings.

    Required ingredients:
    1. Celery1 piece
  • 5

    Combine cucumbers, shrimp, and celery. Dress the salad with carrot sauce.

    Required ingredients:
    1. Cucumbers100 g
    2. Shrimps200 g
    3. Celery1 piece

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