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Texas Shrimp Summer Salad with Three Citrus Vinaigrette

Texas Shrimp Summer Salad with Three Citrus Vinaigrette

Serves four Super fresh & clean flavors really make this salad stand out as a truly refreshing light lunch or dinner appetizer. Using the “fresh” thyme makes a world of difference in the flavor and is worth seeking out.

Ingredients

Texas Shrimp Summer Salad
  • 1 pound Texas shrimp, peeled and deveined
  • 2 Grapefruits, preferably Texas Red when available
  • 1 small Mango, peeled and sliced
  • 1/2 cup San Saba pecan halves, toasted
  • 1 cup Watermelon, cut in ½ inch dice
  • 1 bunch Watercress, trimmed and cleaned
  • 1/4 cup plus 2 tbsp. Three citrus vinaigrette, divided use (see recipe)
  • Kosher salt and freshly ground black pepper
Three Citrus Vinaigrette
  • 1 tsp. Fresh thyme leaves, minced
  • 2 tsp. Lemon juice, fresh squeezed
  • 2 tsp. Lime juice, fresh squeezed
  • 3 tbsp. Grapefruit juice, fresh squeezed
  • 1 Shallot, peeled and minced
  • 3 tbsp. Honey
  • 1 tsp. Dijon mustard
  • 2/3 cupTexas extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions

Texas Shrimp Summer Salad

In a small bowl toss the shrimp to marinate, with the two tablespoons of Three citrus vinaigrette and season with a little salt and pepper.

Peel the grapefruit removing all skin and pith then use a paring knife to cut between the grapefruit membrane and remove the sections. Place them in a medium size bowl.

Add mango, pecans, watermelon and watercress into the bowl with the grapefruit. Toss all the ingredients with the half cup of Three citrus vinaigrette. Season the salad accordingly with a little salt and pepper.

Divide the salad evenly on to four chilled plates and top with even amounts of the marinated shrimp.

Serve immediately.

Three Citrus Vinaigrette

Place thyme, lemon, lime and grapefruits juice along with shallots in a small bowl. Mix together with honey and Dijon mustard.

Use a wire whisk to vigorously stir the ingredients while slowly drizzling the olive oil into the vinaigrette until it is completely incorporated. Season accordingly with salt and pepper.

The vinaigrette will hold in a sealed container for up to a week refrigerated. Allow it to come to room temperature and whisk vigorously prior to serving.

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