Shrimp salad, spinach and soybean sprouts- sweet and sour recipe

Perfect for an elegant appetizer or a light second course, theShrimp salad, spinach and soy sprouts It is a recipe that combines delicate flavors and contrasting textures. THE scotted shrimp in a pan they marry perfectly with the crunchiness of the Soy sprouts and the freshness of the spinachcreating an irresistible balance of taste.

This salad is ideal for those looking for a healthy and nutritious dish, rich in proteins and vitamins, but also refined and scenic. It can be served in single -portion glasses, perfect for a buffet or a gourmet aperitif, or arranged on a plate with a light emulsion of soy sauce And extra virgin olive oil.

Variant of shrimp salad, spinach and germ of soybeans

For an exotic touch, you can enrich the salad with avocado cubes and a splash of lime juice. The avocado will give a creamy consistency that goes perfectly with the crunchiness of the shoots, while the lime will add a fresh and slightly acidic note.

Another variant involves the use of a vinaigrette with honey and mustardwhich gives a balance between sweetness and acidity, enhancing the delicate flavor of the prawns.

Decorate with the spinach leaves and distribute the prawns. Sprinkle each glass with a few drops of soy sauce and serve.