Summer Shrimp Salad with Cilantro

Name: Summer Shrimp Salad with Cilantro
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black peppercorns; 355 milliliters cherry tomatoes, halved; 2 teaspoons cornstarch; 2 teaspoons extravirgin olive oil; 2 Tbsps minced fresh cilantro; 237 milliliters fresh corn kernels (about 2 ears); 0 teaspoons ground cumin; 3 Tbsps fresh lime juice; 1 teaspoons salt; 454 grams shrimp, cooked and peeled; 355 milliliters julienne-cut yellow squash; 1 teaspoons sugar; 118 milliliters vegetable broth; 355 milliliters julienne-cut zucchini

Summer Shrimp Salad with Cilantro might be just the main course you are searching for. One serving contains 217 calories, 26g of protein, and 4g of fat. This gluten free, dairy free, and pescatarian recipe serves 4. It will be a hit at your The Fourth Of July event. If you have extravirgin olive oil, sugar, cornstarch, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil. Cook 1 minute, stirring constantly.

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Corn Starch

Broth

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Sauce Pan

Whisk

Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns). Cool.

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Peppercorns

Juice

To prepare salad, combine shrimp and remaining ingredients in a large bowl.

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Shrimp

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Bowl

Add dressing mixture to shrimp mixture, tossing well.

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Shrimp

Equipment

Sauce Pan

Whisk

Bowl

Ingredients

Servings:

0teaspoons

freshly ground black peppercorns 355milliliters

cherry tomatoes, halved 2teaspoons

cornstarch 2teaspoons

extravirgin olive oil 2Tbsps

minced fresh cilantro 237milliliters

fresh corn kernels (about 2 ears)0teaspoons

ground cumin 3Tbsps

fresh lime juice 1teaspoons

salt 454grams

shrimp, cooked and peeled 355milliliters

julienne-cut yellow squash 1teaspoons

sugar 118milliliters

vegetable broth 355milliliters

julienne-cut zucchini

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.