Apple And Shrimp Salad Recipe

Prepare produce

Wash and thoroughly dry the mixed salad greens and place in a large bowl or divide between two serving plates. Core the apple, then thinly slice (about 1/8 inch) and immediately toss the slices with 1 teaspoon lemon juice to prevent browning; set aside. Slice celery on the bias and thinly slice the red onion. Chop the parsley and roughly chop the toasted walnuts if necessary.

Arrange the prepared apple, celery, red onion, and toasted walnuts over the greens. Leave room for the shrimp so you can add them warm on top.

Make the dressing

In a small bowl or jar combine apple cider vinegar, Dijon mustard, honey, lemon juice, salt, and black pepper. Whisk to combine. Slowly drizzle in the extra-virgin olive oil while whisking (or close jar and shake vigorously) until the dressing emulsifies. Taste and adjust salt, honey, or lemon as desired.

Set the dressing aside at room temperature for use when plating.

Season shrimp

Pat the shrimp dry with paper towels. In a small bowl toss shrimp with smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper so they are evenly coated.

Cook shrimp

Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and 1 tablespoon butter. When the butter is foaming and just beginning to brown, add the minced garlic and sauté for 15–20 seconds until fragrant (do not burn). Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until opaque and just curled. Remove from heat immediately to avoid overcooking and transfer shrimp to a plate.

Optional: squeeze a little lemon over the cooked shrimp or sprinkle a pinch of chopped parsley for freshness.

Divide the salad (or leave in the large bowl) and drizzle about half of the dressing over the greens and apple mixture; toss gently to coat. Arrange the warm shrimp on top of the tossed salad.

Drizzle remaining dressing over the shrimp and scatter the chopped toasted walnuts and remaining parsley. Taste and adjust seasoning with a small pinch of salt and pepper if needed.

Serve immediately so the shrimp remain warm and the apples stay crisp.