Shrimp Salad

A light and refreshing salad featuring shrimp, with avocado, candy beets and a salad of cherry tomatoes and blood oranges.

Course Appetizer, Salad, Side Dish, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Calories 602kcal

Author John Kanell

Ingredients

INGREDIENTS

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

Instructions

INSTRUCTIONS

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.

Video

Notes

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!!

Nutrition