YOUR SOLIN GENERATED RECIPE
Pan-Seared Shrimp Super Greens Salad
Tender shrimp pan-seared in olive oil served over a crisp bed of super greens and vibrant vegetables, topped with a jammy soft-boiled egg.
INGREDIENTS
6 oz Shrimp
1 tbsp Olive oil
2 cup Super greens lettuce mix
1 cup Sliced mushrooms
0.5 cup Sliced bell peppers
0.25 cup Shredded carrots
0.25 cup Micro broccoli
1 large Egg
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Lemon juice
PREPARATION
Bring a small pot of water to a boil, gently lower the egg in, and cook for 6.5 minutes for a jammy yolk, then transfer to an ice bath.
Pat the shrimp dry with paper towels and season with sea salt and black pepper.
Heat olive oil in a large skillet over medium-high heat and sauté the sliced mushrooms and bell peppers until tender and slightly browned.
Add the shrimp to the skillet and sear for 2-3 minutes per side until pink and opaque.
In a large bowl, toss the super greens lettuce mix with shredded carrots and lemon juice.
Top the greens with the sautéed vegetables and seared shrimp.
Peel the soft-boiled egg, slice it in half, and place it on top of the salad along with a garnish of micro broccoli.