Salad with grilled shrimp in Holy Basil sauce
Grilled Shrimp Salad – lightness and flavor in one! Transport yourself to tropical islands with every bite of this salad. Fresh shrimp, aromatic Thai Holy Basil Kanokwan sauce, and nutritious ingredients like red Lotus Rice and Casa de Mexico black beans will make your dish exceptional. Thank you for the recipe. Yummy_food_photography
Number of servings
3
Sharpness level
MILD
Preparation time
30 min
Difficulty level
EASY
INGREDIENTS
- 1 pack Sosúa Thai Holy Basil Kanokwan
- 150 grams Red Lotus Rice
- 150 grams Black fasoli Casa de Mexico
- 250 grams of shrimp
- 1 avocado
- 12 cherry tomatoes
- 3 handfuls of baby spinach
- 1 lime
SOS:
- 2 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1 teaspoon of honey
- a pinch of salt
A METHOD OF PREPARING
- Wash, peel, and dry the shrimp. Transfer to a bowl and add the Thai Holy Basil sauce – mix well.
- Place the shrimp in the refrigerator for about 40 minutes.
- Cook the rice according to the instructions on the package and set aside to cool.
- Place the cooked and cooled rice and beans in a bowl. Add the baby spinach, chopped cherry tomatoes, and sliced avocado.
- Grill the marinated shrimp for about 2 minutes per side. Add to the bowl with the remaining ingredients.
- Combine the dressing ingredients in a bowl, pour over the salad, and toss to combine. Before serving, you can also drizzle the salad with lime juice.
RELATED PRODUCTS
RELATED RECIPES
