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Grilled Shrimp and Scallops on a Mango & Cucumber Salad https://www.metro.ca/userfiles/image/recipes/crevettes-petoncles-salade-mangue-concombre-1885.jpg PT15M PT15M PT30M
In a bowl, mix cucumber, mangoes and green onions together. Divide vegetable mixture among 4 plates. In another bowl, mix peanut oil, lime juice and soya sauce and ginger. In a skillet, fry for a few minutes in vegetable oil garlic cloves, shrimp and scallops. Salt and pepper to taste. Place 2 shrimp and 1 scallop on each plate and drizzle with dressing. Garnish with chopped fresh coriander and pomegranate seeds.
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1 julienned cucumber 2 peeled and julienned mangoes 2 thinly sliced green onions 1/4 cup (60 mL) peanut oil 2 Tbsp. (30 mL) lime juice 1 Tbsp. (15 mL) soya sauce 1 Tbsp. (15 mL) thinly sliced fresh or pickled ginger 2 garlic cloves, chopped sufficient quantity vegetable oil 8 shrimps 4 large scallops Salt and pepper to taste chopped fresh coriander to taste pomegranate seeds to taste
Grilled Shrimp and Scallops on a Mango & Cucumber Salad

Grilled Shrimp and Scallops on a Mango & Cucumber Salad

Rate this recipe
6 Votes
  • Gluten-free
  • Lactose-free
4
Grilled Shrimp and Scallops on a Mango & Cucumber Salad
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    julienned cucumber
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    MINI CUCUMBERS

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    $2.99 ea.

    397 g PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    $1.69 ea. or /lb


  • 2
    peeled and julienned mangoes
  • 2
    thinly sliced green onions
  • 1/4 cup
    (60 mL)
    peanut oil
  • 2 Tbsp.
    (30 mL)
    lime juice
  • 1 Tbsp.
    (15 mL)
    soya sauce
  • 1 Tbsp.
    (15 mL)
    thinly sliced fresh or pickled ginger
  • 2
    garlic cloves, chopped

  • sufficient quantity vegetable oil
  • 8
    shrimps
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    FROZEN, 46 g


  • 4
    large scallops

  • Salt and pepper to taste

  • chopped fresh coriander to taste

  • pomegranate seeds to taste
Imprimer ma sélection

Preparation

In a bowl, mix cucumber, mangoes and green onions together. Divide vegetable mixture among 4 plates.

In another bowl, mix peanut oil, lime juice and soya sauce and ginger. In a skillet, fry for a few minutes in vegetable oil garlic cloves, shrimp and scallops. Salt and pepper to taste.

Place 2 shrimp and 1 scallop on each plate and drizzle with dressing. Garnish with chopped fresh coriander and pomegranate seeds.

Source : Metro

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Gluten-free recipes

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Lactose-free recipes

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