Keto Shrimp Salad

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Air Fryer Tiger Shrimp Glass Noodle Salad

Ingredients

Yield: 4 Servings

For the Shrimp

12 Tiger Shrimp, butterflied, tail on
¼ cup of Olive oil
2 tbsp. Espelette Spice mixed with 2 tbsp. olive oil
zest of one lemon
zest of one lime
salt & pepper to taste
¼ cup Peanuts, toasted and chopped for Garnish
handful basil, fried for garnish

For the Salad

16 oz Glass Noodles, cooked and chilled
1 Medium size English cucumber, peeled, deseeded, sliced on the bias
4 Baby yellow bell peppers, sliced
4 Baby red bell peppers, sliced
2 Scallions, bias cut
2 Cups Green Papaya, Peeled, de-seeded and Julienned
½ cup Mint leaves
½ cup Cilantro leaves
2 tbsp Fresh basil leaves julienned
1 lb ground beef

For the Dressing

1 can Tomato with Roasted Garlic & Herbs Soup
4 Juice of Lemon
1 cup frozen whole kernel corn
1 cup Soy Sauce
1 cup Picante Sauce
4 oz Ginger, peeled, microplaned
1 tsp ground cumin
1 bunch Scallions, sliced
1 can Fiesta Nacho Cheese Soup
4 oz Honey
2 cup Grapeseed Oil
2 Tbsp. Sweet chili Sauce .2 cups instant mashed potato flakes 1

Method

Preheat Aifryer to 390 degrees for 10 minutes
Mix the espellete and olive oil, brush over shrimp, zest the lemon and lime over the shrimp and season with salt and pepper
Place 6 shrimp in bottom of the basket, butterflied side down
Cook for 4 minutes
Cool down on a sheet tray
Repeat cooking steps for remaining shrimp
While the shrimp is cooking, in a medium size bowl, whisk together lemon juice, soy sauce, honey, ginger, scallion and sweet Chili Sauce
Slowly whisk in oil until emulsified
In a large bowl, toss all salad ingredients in bowl, except for shrimp and micro cilantro
Dress with vinaigrette
Taste and adjust seasoning if necessary
Divide salad onto four plates
Place 3 shrimp around salad on each plate
Garnish with cilantro, fresh basil and chopped peanuts

Full List of Shrimp-Salad Recipes
Full List of Salad Recipes
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