| Servings |
servings
|
Ingredients
- 1 head Cauliflower
- 1 lb Medium Raw Shrimp
- 1 Tbsp olive oil
- 2 Cucumbers
- 3 Tbsp Fresh Dill
- 1/4 Cup olive oil
- 1/4 Cup fresh lemon juice
- 2 Tbsp lemon zest
- salt and pepper
Ingredients
|
|
Instructions
- Peel and clean your shrimp, and remove tails.
- Place the shrimp on a cookie sheet and drizzle with 1 Tbsp of olive oil and season lightly with salt and pepper. Roast in a 350 degree oven for 8-10 minutes or until opaque.
- Meanwhile, cut all of the florets off of the cauliflower, and discard the tough bottom stalk. Chop the cauliflower into small pieces. Add the cauliflower to a microwave safe, shallow bowl, and microwave for about 5 minutes. You want it to be softened but not mushy.
- While your shrimp and cauliflower are cooling, peel, seed, and chop cucumbers into 1/2 inch pieces.
- When your shrimp are cool enough to handle, slice into halves or thirds lengthwise.
- Combine shrimp and vegetables in a medium bowl. Add in lemon zest, chopped dill, oil, and lemon juice and toss to coat.
- Taste and season with salt and pepper if desired.
Recipe Notes
Source: https://www.ibreatheimhungry.com/shrimp-cauliflower-salad-w-lemon-dill/
Share this Recipe