Paradoxically Delicious: Jumbo Shrimp

July 13, 2011

Shrimp, when cooked correctly, is plump, succulent, and delicious. But it’s very easy to cook shrimp incorrectly – there’s only a small window where the shellfish is ready to eat. Undercooked shrimp is very unappealing, and overcooked is hard and inedible. Luckily you can take the guesswork out of cooking shrimp yourself and buy frozen, pre-cooked shrimp. It’s a timesaver and you won’t have to worry about ruining a beautiful shellfish specimen. This recipe uses frozen shrimp in a fantastic fashion, adding protein to a fresh, summertime salad. Watermelon as a salad ingredient is becoming less exotic these days, but it’s still a great way to add sweetness to a dish. The cucumbers and chopped pistachios add texture, and the Feta lends some saltiness to the salad, tied together with a light and tangy dressing. Enjoy!

Summer Shrimp Salad

(serves 4)

1 tsp. grated lemon zest

 ¼ cup fresh lemon juice

 2 tbs. chopped fresh chives

 1 clove garlic, chopped

 1 tsp. granulated sugar

 Kosher salt and ground black pepper to taste

 ½ cup vegetable oil

1 pound large pre-cooked shrimp, thawed

1 bag (5 to 6 ounces) mixed baby greens

½ cucumber, peeled and sliced

3 cups diced seedless watermelon

2 oz. crumbled Feta cheese

¼ cup pistachios, shelled and chopped

Make the dressing: Put all the zest, lemon juice, garlic, chives, sugar, salt and pepper in a food processor or a small bowl. Process (or whisk) until mixed. With the machine running or while whisking, slowly pour in the oil. In large bowl, toss mixed greens, cucumbers, diced watermelon, and dressing until evenly coated. In 12-inch nonstick skillet, heat 1 tablespoon of the dressing on medium 1 minute. Add shrimp, stir, and cook about 30 seconds until warmed. To serve, divide salad among 4 serving plates and top with shrimp, Feta, and pistachios. Eat!



  1. And in the hands of the MHK head chef, it tastes absolutely delicious!

  2. Another satisfied customer. Thanks!

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