When summer arrives, we always crave fresh, light, and quick-to-prepare dishes. The spelt salad with shrimp and vegetables is one of my favorites: a tasty alternative to the usual rice salad, perfect to take to the beach or eat at the office during lunch break.
You can prepare it in advance, so it’s ready in the fridge when needed. The stars are seasonal vegetables, in this case, zucchini and peppers, which together with the shrimp make this dish colorful, flavorful, and complete. If you’re looking for a simple yet impressive idea for your summer menus, this recipe is for you!
Here are other light and tasty proposals:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: All Seasons
- Energy 215.62 (Kcal)
- Carbohydrates 26.66 (g) of which sugars 5.14 (g)
- Proteins 21.11 (g)
- Fat 4.17 (g) of which saturated 0.44 (g)of which unsaturated 0.26 (g)
- Fibers 5.07 (g)
- Sodium 347.95 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4/5 cups pearled spelt
- 10.5 oz shrimp
- 3 zucchini (small)
- 1 bell pepper
- herbs (thyme, basil, or others)
- extra virgin olive oil
- salt
- pepper
Tools
- Skillet
- Pot
- Strainer
- Bowl
Preparation
Clean the shrimp by removing the shell and the black line, rinse them well in cold water. For this recipe, you will only need the tails; if you have the heads, you can use them for a broth or other preparations.
Rinse the spelt under running water, then boil it for 30-35 minutes, or follow the package instructions. Remember to salt the water only halfway through cooking.
Once ready, drain it and let it cool.
Heat a skillet with a drizzle of oil, add the shrimp, season with salt and pepper, and cook them for 3-4 minutes on high heat. Remove from the heat and transfer them to a bowl; you can leave them whole or cut them into pieces.
In the same skillet, add the zucchini, diced, and the bell pepper, seeded and cut into strips (1). Add a pinch of salt, a drizzle of oil, and let them cook for a few minutes.
When the vegetables are ready, add them to the shrimp (2).
Add the spelt and mix. Finally, fragrance with some thyme leaves, basil, or other herbs as desired.
The spelt salad with shrimp and vegetables is ready. You can serve it immediately, or let it rest in the fridge for a couple of hours.
Tips and Notes
Choose fresh or good quality thawed shrimp. Both prawn and large shrimp are fine.
You can vary the vegetables as you like, depending on what you have available: tomatoes, red onion, eggplant, fresh mushrooms, etc.
FAQ (Frequently Asked Questions)
How can I replace the spelt?
You can use pearled barley, classic rice, or a mix of grains.
Can I prepare the dish in advance?
Of course, you can prepare it a few hours in advance or even the day before, as long as you store it in the fridge.
