Salt & Pepper Shrimp and Pickled Onion Salad

Servings:
Salt & Pepper Shrimp and Pickled Onion Salad 5.00/5 (3 votes)

Warmer weather means lighter meals. But if your house is anything like mine, light meals must be filling meals. This salad fits the bill perfectly. Nice portions of shrimp and quinoa provide the bulk; while the greens, snap peas, and radishes provide the roughage and the crunch. But, the star of the show is the pickled onions. And, they're even better the next day. So, maybe make a double batch; they keep in the fridge for at least a week - maybe longer.

Salt & Pepper Shrimp and Pickled Onion Salad

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1/2 cup quinoa
  • 1 cup water
  • 3/4 cup cider vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1/2 red onion, thickly sliced
  • 1 pound shrimp (medium), peeled and deveined
  • kosher salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 8 cups baby mixed greens
  • 1/4 cup radish, sliced
  • 1 cup snap peas, sliced in half lengthwise
  • Vinaigrette (double batch)
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 teaspoon Dijon mustard
  • 2 clove garlic, minced or pressed
  • 1/4 teaspoons kosher salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Bring water and quinoa to a boil, reduce to simmer, cover and let cook for 20 minutes.
  2. Bring vinegar, sugar, and salt to a boil. Add slice onions, reduce to a simmer, and let cook until they are bright pink - 1 or 2 minutes. Remove from heat and let cool.
  3. Meanwhile, heat olive oil and butter in a skillet over medium high heat. Add shrimp and cook until pink and firm, and browned in spots.
  4. Toss greens, radishes, snap peas, and quinoa in a large bowl with vinaigrette.
  5. Plate equal portions and top with shrimp and pickled onions.

Nutritional Information

Serving Size 412g Calories 403 Fat 16 Sat Fat 3 Sodium 287 Carbs 33 Sugars 12 Fiber 5 Protein 32.

NOTES

KID NOTE: Deconstruct the salad. Microwave the snap peas for a minute or two to soften. Serve portions of shrimp, snap peas, and quinoa.

VEGETARIAN TIP: Replace the shrimp with zucchini and yellow squash.

GLUTEN MODIFICATIONS: Gluten free as written.

4 Comments

  1. KusmierFamily says:

    Oh my goodness, this was incredible!

  2. Maggie says:

    Very nice combination of flavors

  3. gothsimmons says:

    If we don’t use all the pickled onions, will they keep in a jar in the fridge for a while?

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