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Mediterranean Shrimp Salad Recipe

Name: Doc B's Restaurants MEDITERRANEAN SHRIMP SALAD Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb large shrimp (peeled, deveined, tails off); 1 tbs extra-virgin olive oil; 1 tbs fresh lemon juice; 1 clove garlic (minced); 1 tsp smoked paprika; 3 tsp kosher salt; 1 tsp freshly ground black pepper; 1 whole ripe avocado; 1 tbs peppadew peppers (jarred, drained, sliced); 1 cup English cucumber (seeded and diced); 1 cup red onion (thinly sliced); 1 cup jicama (peeled and julienned or diced); 4 cups mixed salad greens (or baby arugula + romaine mix); 3 oz crumbled feta cheese; 2 tbs fresh flat-leaf parsley (chopped); 0.5 whole ripe avocado (for dressing); 3 tbs extra-virgin olive oil; 2 tsp red wine vinegar; 2 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp honey or agave; 2 tbs water (to thin, as needed); 0.5 clove garlic (small, minced); 0.5 tsp kosher salt; 0.25 tsp black pepper

Inspired by Doc B's Restaurant

Time30m

Serves4

avocado, peppadew, cucumber, red onion, jicama, feta and avocado vinaigrette

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Ingredients

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Shrimp

1 lb large shrimp (peeled, deveined, tails off)

1 tbs extra-virgin olive oil

1 tbs fresh lemon juice

1 clove Garlic (minced)

1 tsp Smoked paprika

3 tsp kosher salt

1 tsp freshly ground black pepper

Salad vegetables & mix-ins

1 whole ripe avocado

1 tbs peppadew peppers (jarred, drained, sliced)

1 cup English cucumber (seeded and diced)

1 cup red onion (thinly sliced)

1 cup jicama (peeled and julienned or diced)

4 cups mixed salad greens (or baby arugula + romaine mix)

3 oz crumbled feta cheese

2 tbs fresh flat-leaf parsley (chopped)

Avocado Vinaigrette

1/2 whole ripe avocado (for dressing)

3 tbs extra-virgin olive oil

2 tsp red wine vinegar

2 tbs fresh lemon juice

1 tsp Dijon mustard

1 tsp honey or agave

2 tbs water (to thin, as needed)

1/2 clove garlic (small, minced)

1/2 tsp kosher salt

1/4 tsp black pepper

Method

Shrimp

Marinate shrimp

In a medium bowl toss the shrimp with 1 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, 3/4 tsp kosher salt and 1/2 tsp black pepper. Cover and refrigerate 10–15 minutes (no more than 30).

Cook shrimp

Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque (internal temp 120–130°F for tender shrimp). Remove to a plate and let rest 2 minutes.

Salad vegetables & mix-ins

Prepare vegetables: halve, pit and dice the ripe avocado (reserve about 6–8 slices for garnish if desired). Drain and thinly slice peppadews. Peel and julienne or dice the jicama into matchsticks or small cubes. Seed and dice the cucumber into 1/3-inch pieces. Thinly slice the red onion; if desired soak the slices in cold water 5 minutes to mellow the bite, then drain and pat dry.

In a large bowl combine mixed salad greens, cucumber, jicama, peppadews, red onion, chopped parsley and gently fold in the avocado chunks. Sprinkle the crumbled feta over the top, reserving a small amount for garnish.

Avocado Vinaigrette

Blend dressing

In a small blender or using an immersion blender, combine 1/2 avocado, 3 tbs olive oil, 2 tbs lemon juice, 2 tsp red wine vinegar, 1 tsp Dijon, 1 tsp honey, 1/2 small minced garlic clove, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add 1–2 tbs water to reach a smooth, pourable consistency. Taste and adjust seasoning or acidity as desired.

If you prefer a chunkier dressing, mash the avocado in a bowl and whisk in the remaining ingredients until emulsified.

Assemble & serve

Tossing: Gently toss the dressed salad base with about 3–4 tbs of the avocado vinaigrette (reserve extra dressing to serve at table). Add the warm cooked shrimp and fold them in gently so they are evenly distributed.

Plate: Divide the salad among 4 plates or shallow bowls. Garnish with reserved avocado slices, remaining feta and an extra sprinkle of chopped parsley. Serve remaining dressing alongside and offer lemon wedges if desired.

Storage: Store leftover dressing in an airtight container refrigerated up to 2 days (avocado may darken; press plastic wrap on surface). Keep shrimp refrigerated and consume within 24 hours.