Garlic Lime Roasted Shrimp Salad

Garlic Lime Roasted Shrimp Salad

2 pounds raw jumbo shrimp, peeled and deveined
2 tablespoons olive oil, divided
1 large English cucumber, chopped
1 firm avocado, peeled and chopped
1 lime, juiced

  • First of all. Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.
  • And now, Roast the shrimp in the oven for 5-7 minutes, until pink. They should still be in the shape of C's. If they shrink to O's, you've overcooked them. Cool the shrimp on the baking sheet.
  • And then, Meanwhile, chop the cucumber and avocado in 3/4-inch chunks. Place the cucumber, avocado, minced garlic, chopped mint leaves, and cilantro in a salad bowl. Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, then salt and pepper as needed.
  • Complete Instructions:

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