The majority of shrimp sold in grocery stores are farmed shrimp imported from Asia. Sidestripe shrimp are a cold-water species whose habitat goes from northern Oregon up to the Bering Sea in Alaska. A sustainable choice, they are prized for their distinctive sweet flavour, which is highlighted nicely in this salad.
Sidestripe Shrimp Salad and Pickled Apple
Ingredients
- 2 Tbsp (30 mL) granulated cane sugar
- 2 Tbsp (30 mL) apple cider vinegar
- 1/4 tsp (1 mL) coriander seeds
- 1 large Granny Smith apple
- 1 large fennel bulb, divided
- 1/2 lemon, sliced into rounds
- 1 bay leaf
- 3/4 tsp (4 mL) sea salt, divided
- 5 peppercorns
- 6 cups (1.5 L) water
- 1 lb (450 g) sidestripe shrimp, or other sustainable shrimp, peeled and deveined
- 1/2 Tbsp (7 mL) Dijon mustard
- 1/2 Tbsp (7 mL) apple cider vinegar or unseasoned rice wine vinegar
- 1 Tbsp (15 mL) lemon juice
- 1 Tbsp (15 mL) clover honey
- 2 Tbsp (30 mL) grapeseed oil or avocado oil
- 1 Tbsp (15 mL) extra-virgin olive oil
- 4 cups (1 L) mixed baby greens and sprouts
- 3 radishes, trimmed and thinly sliced into rounds
- Savoury Granola (make ahead; see recipe here), for garnish
Nutrition
Per serving:
- calories269
- protein19g
- fat14g
- saturated fat2g
- trans fat0g
- carbohydrates17g
- sugars8g
- fibre3g
- sodium286mg
Directions
01
To make pickled apple, in medium bowl, whisk together sugar, vinegar, and coriander seeds until sugar has dissolved.
02
Peel, core, and finely dice apple before adding to vinegar mixture. Transfer to airtight container and refrigerate, stirring occasionally, for 2 hours.
03
Meanwhile, finely slice one half of fennel bulb and add to saucepan along with lemon slices, bay leaf, 1/2 tsp (2 mL) salt, peppercorns, and water. Bring to a boil over medium-high heat. Remove from heat, add shrimp, and cover. Allow shrimp to steep in liquid until cooked through, about 5 minutes. Using slotted spoon, remove shrimp and drain well. Peel, leaving tails intact. Transfer shrimp to airtight container and chill in refrigerator until ready to assemble salad.
04
To make salad dressing, in medium bowl, whisk together mustard, vinegar, lemon juice, honey, and remaining salt. Gradually whisk in oils. Dressing should be emulsified.
05
When ready to serve salad, toss shrimp with 1 Tbsp (15 mL) dressing. Finely slice remaining fennel into paper-thin slices and place in large bowl along with greens, sprouts, and radish rounds. Toss with about 2 Tbsp (30 mL) dressing and divide among serving plates. Top with shrimp, drained pickled apples, and a sprinkle of Savoury Granola. Drizzle each salad with some remaining dressing and serve.
READ THIS NEXT
SEE MORE »
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.