This light and refreshing grilled shrimp salad has avocado, cherry tomatoes, candy beets, and blood oranges all brought together with a light, zingy champagne vinegar dressing.
OK so this is what happens when I go to the farmers market. I pick the prettiest things and fortunately they’re usually the most delicious as well! I saw these beautiful jumbo shrimp at the seafood stall and instantly knew they’d be the centerpiece of a great dish. Those “psychedelic” beets are so beautiful but they pretty much just taste like regular beets. Those cherry tomatoes were little bursts of sugar, so sweet and fresh. This is my new favorite shrimp salad recipe!
If you hate shrimp/seafood in general but are for some reason taking a look at this post then you’ve GOT to make the tomato orange salad, it was just soooo amazing… The cherry tomatoes and oranges were really sweet but the dressing had all of these pickled shallots, which added a wonderful contrast and really made the dish for me. Fresh parsley and thyme were great in this as well.
Steps to Make this Shrimp Salad Recipe
How do you make a shrimp salad?
- Devein the shrimp by making a shallow slit down the middle. Mince the garlic.
- Peel the shell off the shrimp starting from where the legs are attached.
- In a saucepan over medium heat, add butter.
- Pour some olive oil.
- Add minced garlic.
- Stir frequently for a few minutes. You can add a splash or white wine at this point too if desired, just increase the heat for a bit so the alcohol is cooked off.
- Add the shrimp and cook on both sides. In a double boiler, steam the beets at a rolling boil for about 30 minutes or until they become tender. When done, transfer to cold water and peel off the skin.
- In a small mason jar, add champagne vinegar and olive oil.
- Add salt.
- Squeeze some lemon juice.
- Chop up the shallot.
- Slice an avocado, blood orange, tomatoes and cooked beets. Arrange the sliced avocado and beets on the plate. Add a desired amount of shallots and dressing to the tomatoes and blood oranges. Sprinkle lemon thyme.
What dressing goes on a shrimp salad?
I made a light and zingy dressing for this salad with lemon juice, champagne vinegar and fresh herbs. Shrimp is a very versatile protein though so you can pair is with creamy dressings like thousand island and ranch as well as stronger flavored dressings that have balsamic vinegar.
What food goes with a shrimp salad?
- Cheesy crispy sage biscuits
- Cornbread pudding
- Roasted brussels sprouts
- Fresh pesto pasta
- Spinach artichoke pasta
So for the sake of presentation I arranged this on the plate pretty carefully but you could just shop up the avocado and beet then mix in with the salad. It would probably be easier to eat and taste just as good. And by the way this is my new favorite dressing.
You can serve the shrimp warm or cold and it works both ways! You can make this dish with regular beets and oranges and the taste will be nearly identical. I’m just a sucker for those pretty colors!!
If you’ve tried this shrimp salad recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
A light and refreshing salad featuring shrimp, with avocado, candy beets and a salad of cherry tomatoes and blood oranges.
For the Salad:
- 3-5 cloves garlic minced
- 2 tbsp butter unsalted
- 5 large shrimp
- ½ cup white wine
- 2 oz cherry tomatoes
- 1 avocado medium
- 2-4 chioggio beets
- 1 sprig of lemon thyme
- 1 blood orange chopped
For the Dressing:
- 1 shallot chopped
- ¼ cup extra virgin olive oil
- 1 pinch sea salt
- ½ cup champagne vinegar
- 1 sprig lemon thyme
- 1 tbsp lemon juice
For the Salad:
Devein each shrimp. Mince the garlic. Chop the tomatoes. Slice an avocado, blood orange and beets.
In a saucepan over medium heat, add butter, and minced garlic. Stir frequently for a few minutes.
Add the shrimp and cook on both sides for a few minutes.
For the Beets:
In a double boiler, steam the beets at a rolling boil for about 30 minutes or until they become tender. When done, transfer to cold water and peel off the skin.
For the Dressing:
Chop up the shallot.
In a small mason jar, add olive oil, salt, champagne vinegar, shallot and lemon juice.
- Let it sit for a few minutes to pickle.
For the Assembly:
Arrange the sliced avocado and beets on the plate.
Add a desired amount of dressing to the tomatoes and blood oranges.
Sprinkle lemon thyme.
You can serve the shrimp warm or cold and it works both ways! You can make this dish with regular beets and oranges and the taste will be nearly identical. I'm just a sucker for those pretty colors!!