Shrimp Salad

Ingredient and proportions:

  • 1 chopped pink onion
  • Juice of two limes
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon of sea salt
  • ⅛ teaspoon white pepper
  • 1 lb. (450 g) uncooked shrimp, peeled and de-veined 1 diced tomato
  • 1 diced avocado
  • 1 jalapeno, seeded and diced
  • 1 tablespoon chopped cilantro

(Serves: 4 / Prep Time: 10 minutes / Cooking Time: 24 minutes)


Put together your Sous-vide water tub to a temperature of 148-degrees FahrenheitAdd the lime juice, pink onion, sea salt, white pepper, additional virgin olive oil, white pepper, and shrimp into your heavy-duty plastic bagSeal the bag utilizing.

the immersion techniqueSubmerge the bag underwater and prepare dinner for twenty-four minutes take away and chill the plastic bag in an ice tub for about 10 minutes take a large-sized bowl and add the tomato, avocado, jalapeno, and cilantro take away it from the bag and prime it up with the salad. Serve!

Vitamin Values (Per Serving):

  • Energy: 148
  • Carbohydrate: 7g
  • Protein: 24g
  • Fats: 2g
  • Sugar: 3g
  • Sodium: 548mg

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