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Fruity Shrimp Salad

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Yields1 ServingPrep Time20 minsCook Time15 mins

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Recommended CADAC Cooking Surface: Safari Chef Pan, Paella Pan or Skottel

Wash the lettuce thoroughly and tear into pieces.


Peel the shrimp, remove the insides (it sounds better than intestines) and rinse with cold water.


Finely chop the garlic and rosemary and mix in a bowl with a generous dash of olive oil.


Season with salt, pepper and lime juice.


Put the shrimps in the bowl and add some extra oil if necessary.


Leave the shrimp to marinade for about 5-10 minutes.


Then fry the shrimp with the marinade until they have an orange colour.


As soon as they are done, immediately pick it up with a spoon and let it rest on a plate.


For the dressing, dissolve the resulting cooking liquid with a generous dash of balsamic dressing, boil briefly and then drain.


Season the dressing with some salt, pepper and a dash of lime juice and let it cool.


Spread the dressing evenly over the lettuce, mix briefly and garnish the salad with nectarine and shrimp.

 300 g of giant shrimp
 2 ripe nectarines or peaches
 2 garlic cloves
 2 small sprigs of rosemary
 1 lime
 olive oil
 balsamic dressing