shrimp salad


For 2 servings
  • 20 g of ginger
  • 1 chili pepper
  • 2 tbsp soy sauce
  • 1 tsp coconut blossom sugar
  • 3 tbsp lime juice
  • 5 tablespoons of oil
  • 100 g sugar snap peas
  • salt
  • 1 cucumber
  • 0.25 endive salad
  • 2 spring onions
  • 1 pk. TK-shrimp



Working time: 30 min.

nutritional value

Per serving 409 kcal
Carbohydrates: 15 g
Protein: 22 g
Fat: 27 g


  • Simple
  • Finely chop the ginger and chilli and stir with soy sauce, coconut blossom sugar, lime juice and 3 tablespoons of oil.
  • Halve the sugar snap peas diagonally depending on their size, boil them in plenty of boiling salted water for 2 minutes, drain and quench. Peel the cucumber into strips, halve lengthways, core and slice into thin slices. Clean, pick up, wash and spin dry the endive salad. Clean the spring onions, cut the white and light green into fine rings.
  • Heat 2 tablespoons of oil in a pan, fry the prawns on each side over medium to high heat for 2 minutes. Pour 3 tablespoons of salad sauce over the shrimps and bring to the boil briefly.
  • Mix the peas, cucumbers, spring onions and endive salad with the rest of the sauce and serve. Place the shrimp on the salad and serve immediately.
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