Spicy Spring Shrimp Salad

Prep Time: 30 Minutes

Cook Time: 5 Minutes

Total Time: 35 Minutes

Servings: 2

Diet Category: Pescetarian, Dairy-Free, Gluten-Free



1/2 pound Shrimp, peeled & deveined

1/4 cup Terra Delyssa® Organic Extra Virgin Olive Oil Infused with Red Pepper Extract

1 teaspoon Salt

2 Garlic Cloves, minced

2 teaspoons Mustard

1 Tablespoon Honey

2 Lemons

1 head Romaine Lettuce, chopped

1 cup Cucumber, diced

3 Radish, thinly sliced

1/3 cup Shelled Edamame

2 Spring Onions, thinly sliced

Handful Fresh Basil



  1. Start by making the vinaigrette. To a jar with a lid add the salt, minced garlic, mustard, honey, about 1 teaspoon of lemon zest, 1/4 cup lemon juice, and organic extra virgin olive oil with red pepper extract. Add the lid then shake well until emulsified.
  2. Add the shrimp to a bowl then add about half of the vinaigrette. Toss to coat the shrimp then cover and refrigerate to marinate for 20 minutes.
  3. While the shrimp marinates, prep the rest of the salad ingredients and add to a large salad bowl.
  4. Heat a large skillet then cook the shrimp for 2-3 minutes on each side or until pink.
  5. Add the cooked shrimp to the salad bowl, give the vinaigrette another shake to mix then pour over the salad. Toss gently and garnish with fresh basil.