Middle Eastern · Lunch
Grilled Shrimp and Herb Salad
Grilled shrimp rest on a bed of parsley, mint and arugula, tossed with cucumber, tomato and red onion in a lemon and olive oil dressing seasoned with sumac and toasted cumin. Crumbled feta and scattered toasted pine nuts finish the plate.
$7
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
398Calories
31.2gProtein
25.9gFat
14.8gCarbs
5.3gSugar
4.6gFiber
961mgSodium
298mgChol
6.1gSat Fat
870mgPotassium
230mgCalcium
3.4mgIron
1.9mcgVitamin B12
38mgVitamin C
gluten-free
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat shrimp dry and toss with 1 tsp olive oil, sumac, ground cumin, salt and black pepper until evenly coated.
2
Marinate
Leave the seasoned shrimp at room temperature for 10 minutes so the spices adhere.
3
Grill
Heat a grill pan over medium-high heat and cook shrimp 2 to 3 minutes per side until opaque white with light char marks.
4
Toss
Combine parsley, mint, arugula, cucumber, tomato and red onion in a large bowl. Whisk lemon juice, 1 tbsp olive oil and minced garlic together, pour over salad and toss until glossy. Scatter feta and toasted pine nuts on top.
5
Plate
Arrange dressed salad on a plate and top with grilled shrimp, serving immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g shrimp, peeled and deveined
- 2 tsp2 tsp olive oil, for the shrimp
- 1 tsp1 tsp sumac
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 cup60g parsley
- 1/2 cup20g mint
- 2 cup40g arugula
- 2/3 cup80g cucumber
- 2/3 cup110g tomato
- 4 tbsp40g red onion
- 2 oz56g feta cheese
- 2 tbsp20g pine nuts
- 2 tbsp30ml lemon juice
- 2 tbsp28g olive oil
- 1 clove1 clove garlic
