Boldly Grilled Baby Shrimp* Salad
Rated 5.0 stars by 1 users
Category
Lunch and Dinner
Cuisine
Vegan Seafood
Servings
4
Cook Time
20 minutes
Simple and delicious, this light dish is perfect for summer if you love a fresh vegan seafood alternative! Our Grilled Baby Shrimp* Salad has a ton of flavor and is an easy appetizer or great if you prefer to serve it family-style.
Featuring cherry tomatoes, red onions, radishes, fresh basil, baby lettuce, and more, this Grilled Baby Shrimp* Salad recipe is an ideal way to enjoy natureās bounty while also preserving marine ecosystems.
About the Protein: Vegan Shrimp
Biology: Vegan shrimp replicates the texture and taste of traditional shrimp. Fully plant-based, it typically contains ingredients like konjac root (a starchy tuber) and other plant-based proteins.
Taste & Nutrition: Offering a similarly chewy texture and sweet flavor, vegan shrimp is an excellent stand-in for its traditional counterpart and can be a good source of protein, fiber, and algae-derived omega-3 fatty acids.
Cooking: Vegan shrimp is versatile, so you can fry, grill, bake, or sautƩ it and it will retain its firm texture and sweet flavor, meaning it holds up well in a variety of traditional shrimp recipes.
Sustainability: Choosing vegan shrimp reduces the demand for overfishing and supports sustainable food systems.
Creator:Boldly Chefs
Ingredients
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1/2 lb Baby Shrimp*
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2 cups cherry tomatoes
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Ā½ red onion, sliced
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2 radish, thinly sliced
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A handful of fresh basil leaves
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A head of baby butter lettuce, chopped
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2 tsp fresh dill, chopped
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4 tbsp Veganaise
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Juice of 1 lemon
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2 tbs Olive oil for grilling
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2 tsp minced garlic
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Pinch of sea salt
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Red chili flakes
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Fresh dill springs and chipped parsley for garnish
Directions
Thaw Boldly Baby Shrimp* in the fridge overnight (approx. 8 hours).
Fill a medium-sized pot with water and boil the thawed Boldly Baby Shrimp* for 3-4 minutes. Drain & set aside.
Whisk together the Veganaise, lemon juice, sea salt, & half of the minced garlic for the dressing.
Toss baby lettuce & basil leaves in a bowl & arrange on plates
Thinly slice the radish, cut the tomatoes in half and chop the onion
Heat the grill to med- high & mix 1 tsp of the garlic, sea salt and red pepper flakes with the olive oil.
Brush the Baby Shrimp* with the oil mixture and grill for 5-7 minutes until browned on both sides
Arrange the Baby Shrimp* along with the cherry tomatoes, radish & red onion on individual plates over the bed of lettuce & basil leaves
Add a few spoonfuls of dressing around the plate and garnish the Boldly Grilled Baby Shrimp* Salad with fresh parsley and dill