Informations supplémentaires
25 min.
|
525 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Chop the cilantro. Dice the cucumbers and the tomato. Cut the onion in half, chop half and cut the rest into thin strips. Cut the limes in half. Cut the corn tortillas into pieces.
2. Cook the shrimp
Bring a pot of water to a boil. Tail the shrimp, if desired. Once the water is boiling, add the shrimp and cook for 3-4 minutes. Drain. Leave to cool for a few minutes.
3. Cook the tortillas
On a baking sheet, lay out the corn tortillas. Drizzle with olive oil and cook in the oven for 5-7 minutes. Season with salt.
4. Make the corn salad
Drain and rinse the can of corn. In a bowl, combine the tomatoes, the corn, the chopped onions, half of the cilantro, the mayonnaise and the crumbled feta cheese. Mix well, season with salt and pepper.
5. Assemble
In a bowl, squeeze the lime juice Add the chipotle powder, to taste (caution! spicy) and mix well. Add the shrimp, cucumbers, red onion strips and the rest of the cilantro. Mix well, season with salt and pepper.
6. Plate your dish
Serve the shrimp with the tortilla chips and the corn salad. Bon appetit!
250gShrimps
2unitLime
2gGround Chipotle
2unitLebanese Cucumber(s)
0.5unitCilantro
1unitTomato(es)
0.5unitRed Onion(s)
4unitCorn Tortilla(s)
120mlCorn Kernels
40gFeta Cheese
1unitMayonnaise
What you need
Baking sheet, bowls, pot, strainer.
525 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
35g
12%
fat
34g
52%
cholesterol
180mg
60%
fiber
5g
20%
protein
26g
saturated
8g
40%
sodium
997mg
42%
sugar
10g
trans
0g