Shrimp Salad in a Parmesan Basket
A source of protein and healthy fats, this salad combines the rich flavor of cheese with the freshness of vegetables. Shrimp and quail eggs enrich the dish with vitamins and minerals, making it perfect for a keto diet.
Grate parmesan (250 g). Melt it in thin rounds in a dry nonstick pan, cool for 2-3 minutes until flexible, then drape over inverted cups to form baskets. Cool completely.
Peel and dry shrimp (200 g). Sauté with olive oil (10 g) and roughly cut garlic (5 g) for 1-2 minutes, until pink and firm. If the shrimp are already cooked, just warm them briefly.
Mix the remaining olive oil (20 g), Dijon mustard (15 g), lemon juice from lemon (15 g), sesame (5 g), table salt (2 g), and black pepper (1 g). Dress the arugula (50 g).
Divide the arugula among the cheese baskets. Add cherry tomatoes (60 g), halved quail eggs (24 g), and shrimp. Serve immediately while the baskets are crisp.
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