No. 1 : Quick Recipe

Summery Light Shrimp Salad


  • 2 TB Each Lemon and Orange Juice
  • 2 TB Low Sodium Soy Sauce
  • 2 TB Honey
  • 1 Clove Garlic, Grated
  • 2 TB Avocado or Olive Oil
  • ½ Tsp Each Sea Salt and Pepper
  • 2 LBs (16 – 20) Large Shrimp


  • 2 Cups Halved Grape Tomatoes
  • ¼ Cup Chopped Cilantro + more
  • 15 OZ Can Black Beans, Rinsed & Drained
  • 2 Cups Cooked Corn Kernels
  • 2 Roasted Red Peppers, Chopped
  • 1 Bag Broccoli Slaw


  • 1 TB Each Lemon and Orange Juice
  • Zest of 1 Lemon and 1 Orange
  • ¼ Cup Extra Virgin Olive Oil
  • ½ Tsp Cumin AND Smoked Paprika
  • Sea Salt and Black Pepper to Taste

Step One

Add the marinade ingredients and shrimp to a ziplock bag, and massage to coat well. *Marinate for 30 minutes. 

Step Two

Preheat the oven to 400F. In a large bowl, combine the tomatoes, cilantro, black beans, corn, peppers and slaw and toss. 

Step Three

Combine the dressing ingredients and shake in a jar. Pour the dressing over tomato bowl and toss. Set aside.

Step Four

Remove the shrimp from bag and discard marinade. Place the shrimp on a sheet pan and slide into the oven. Check and flip after about 4 minutes – shrimp will be done when pink and firm to the touch, about 5-6 minutes OR add shrimp to a clean well-oiled grill or grill pan and grill 1-2 minutes or until shrimp are done. Peel the shrimp and add the shrimp to the salad, garnish with chopped cilantro.

No. 2 : Kitchen Scoop

In a recipe like this one, you’ll need to adjust your cooking time based on the size of the shrimp. My favorite size for this salad is 16/20, which may be labeled anything from medium to jumbo!

No. 3 : Clever Idea

Don’t marinate your shrimp for longer than 30 minutes. There is lemon juice in the marinade, which will quickly “cook” the shrimp with acidity.

No. 4 : Cheers!

Michel Chiarlo Le Marne Gavi
Gavi, Piedmont Italy
About $18

Have you enjoyed the cool, crisp dry wine of the Gavi region of Italy? If not, its time to try it. Light and food-friendly, this wine is named for its place of origin, but made with the Cortese grape. Its bright acidity will bring the shrimp salad’s flavors together for a refreshing and delicious pairing.

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