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Poached Shrimp Tomato Parsley Salad
Recipe Intro From saltnpepperhere

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Juicy tomatoes and plump poached shrimp come together with loads of parley in a refreshing salad with zippy pickled red onions and a tangy vinaigrette. Perfect as a side or a light, minimal-cook meal! -@saltnpepperhere

Recipe

Prep time 30mins
Cook time 5mins
Yield: Serves or Makes Serves 4 people as side salad or 2-3 as a light meal.
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For the Macerated Onions:

ingredients

  • 1/2 small red onion, sliced very thin (use mandolin if you have one for best results)
  • 4 tablespoons red wine vinegar, (or enough to almost cover the onions)

For the vinaigrette (makes about 1/4 cup):

ingredients

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar, (use from the macerated onions above, once the onions are done)
  • 2 teaspoons honey, or maple syrup
  • 1 teaspoon Dijon mustard
  • Kosher salt and ground black pepper, To Taste

To Make the Poached Shrimp

ingredients

  • 1 pound thawed, large raw tiger shrimp
  • 8 cups water
  • 2 teaspoons kosher salt
  • 1/2 lemon

For the Salad:

ingredients

  • 4 cups quartered heirloom tomatoes
  • 21/2 cups roughly chopped parsley
  • 11/2 small cucumbers, thinly sliced

To Make the Macerated Onions:

Method

  • Step 1

    Place sliced red onions into a small bowl and add the red wine vinegar. Add a bit more vinegar if needed so it nearly covers the top of the onions. Allow to macerate, uncovered at room temperature, for 20-30 minutes. (Note: This step can be done the night before simply if it is more convenient - the onion flavor mellows out further and they are softer compared to a quick maceration. Delicious either way.)

To Make the Vinaigrette:

Method

  • Step 1

    Whisk all the ingredients together and set aside.

To Make the Poached Shrimp:

Method

  • Step 1

    Place the water in a large pot. Add the salt and juice of half a lemon, and bring to a boil. Add the thawed shrimp. Cover pot and remove from heat. Poach the shrimp undisturbed for about 5 minutes, or until they are pink and opaque, and feels firm when gently squeezed. Rinse under cold water to stop the cooking. Drain. Peel (and de-vein if needed). Pat dry.

To Make the Salad:

Method

  • Step 1

    Toss all the ingredients together with the dressing and serve immediately. Enjoy! xx

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