::Ingredients listed below::
Salads don’t have to be boring, and tasty meals don’t have to be unhealthy either. 🙂
In this video, I’ll be showing you how to cook shrimp (prawns) in a very simple healthy way that can be applied to cooking many other seafood, paired with a delicious versatile honey mustard salad dressing.
Oh, and it’s dairy free, gluten free, and low carb (just skip the honey or sub with erythritol, stevia, etc ;)!
Tips:
– Best to prep the fresh seafood 5 – 10 minutes prior to cooking, don’t prep them too far ahead
– Don’t chop the garlic or grate in the lemon peel, put them in the cooking oil to infuse
– If you’d like to add more garlic flavor, you can slice the same garlic you’ve used to infuse the oil and add to the shrimp while sauteing half way through
– You can make a lot more of the vinaigrette at once to keep for later use, and experiment with spices and fresh herbs
Here are the ingredients:
Shrimp Marinade:
– Salt & Pepper to taste (add more spices to your taste)
– 1-2 tsp olive oil for marinating
– 1-2 TBSP olive oil for cooking
– 1 clove of garlic
– 1 Lemon peel
Honey mustard lemon vinaigrette:
(Basic Vinegar to Oil ratio is 1:3)
– 2 tsp mustard
– 2 tsp honey
– 1 tbsp lemon juice
– 2 tbsp olive oil (I use less here as a personal preference, and mustard & honey balances out the sourness)
– salt & pepper to taste