How to make Pepperand Shrimp Salad
Prep
time: 10 minutes | Cook time: 3 minutes | Serves 2
½ pound (227 g) shrimp, deveined
kosher salt and white pepper, to taste
½ onion, thinly sliced
½ sweet pepper, thinly sliced
1 jalapeño pepper, deseeded and minced
1 heaping tablespoon fresh parsley, chopped
½ head romaine lettuce, torn into pieces
2 tablespoons extra-virgin olive oil
½ lime, juiced and zested
½ tablespoon Dijon mustard
kosher salt and white pepper, to taste
½ onion, thinly sliced
½ sweet pepper, thinly sliced
1 jalapeño pepper, deseeded and minced
1 heaping tablespoon fresh parsley, chopped
½ head romaine lettuce, torn into pieces
2 tablespoons extra-virgin olive oil
½ lime, juiced and zested
½ tablespoon Dijon mustard
1. Add a metal trivet and 1 cup of water to your
Instant Pot.
2. Put the shrimp into the steamer basket. Lower
the steamer basket
onto the trivet.
onto the trivet.
3. Secure the lid. Choose the Steam mode and cook
for 3 minutes at
Low pressure. Once cooking is complete, use a quick pressure release;
carefully remove the lid.
Low pressure. Once cooking is complete, use a quick pressure release;
carefully remove the lid.
4. Transfer steamed shrimp to a salad bowl; toss
your shrimp with the remaining ingredients and serve well chilled.
Bon appétit!
Per
Serving
calories: 208; fat: 7.4g ; protein: 26.1g ; carbs: 12.2g; net carbs: 7.8g; fiber: 4.4g
calories: 208; fat: 7.4g ; protein: 26.1g ; carbs: 12.2g; net carbs: 7.8g; fiber: 4.4g
