Shrimp with Horseradish-Tomato Salsa!

This recipe is spectacular and, most importantly, spectacularly simple. Even for those who don’t particularly like horseradish, you’ll love it! It’s a healthy, fresh, and nutritious way to enjoy dinner or lunch. Serve it over a bed of spinach rather than a lettuce garnish for an extra kick of iron and nutrients.

Shrimp with Horseradish-Tomato Salsa!
  1. juice from 2 lemons (about 6 tablespoons)
  2. 1 bay leaf
  3. kosher salt and black pepper
  4. campaignIcon Coupons
  5. 20 large shrimp (about 1 pound), peeled and deveined
  6. 1tablespoon prepared horseradish
  7. 3tablespoons extra-virgin olive oil
  8. 1 pint cherry tomatoes, halved
  9. 2 small head Bibb lettuce, outer leaves discarded
  1. Fill a large pot with 8 cups cold water. Add half the lemon juice, bay leaf, and 2 teaspoons salt. Bring to a boil.
  2. Add shrimp and cook until bright pink and opaque throughout, 1 to 3 minutes. Transfer to a bowl of ice water to cool. Drain and pat dry. Set aside.
  3. In a bowl, whisk together horseradish, oil, and remaining lemon juice. Season with ¼ teaspoon each salt and pepper. Add tomatoes and toss.
  4. Divide lettuce leaves and shrimp among 4 plates. Spoon salsa on top.
Adapted from Real Simple!
Adapted from Real Simple!
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