With a bed of just-picked greens, the crunch of farm-fresh vegetables, and the brininess of Gulf shrimp, this Summer Shrimp Salad takes off with a Creole mustard-infused Citrus Vinaigrette. These are the flavors of Louisiana.
The perfect salad for a summer day. (All photos credit: George Graham)
Summer in the South is glorious. Relaxing by the pool, basking in the sun, and dining on light coastal fare are all part of the rhythm of summer in Louisiana. Summer salads made with seafood are a tradition in Acadiana. Roxanne and I love to throw fresh Gulf shrimp in a boiling pot of seasoned water and peel and chill them for a Summer Shrimp Salad. It’s an easy dish to make and one that beats the heat for a lazy lunch or candlelight dinner entrée.
The key to this salad is sourcing the extra-jumbo Gulf shrimp through our contacts with the many shrimpers listed on the Louisiana Direct Seafood website. These fishermen keep us stocked up with fresh Gulf seafood year round.
Add what fresh greens and vegetables you like to your salad bowl. Visit the roadside stands or farmers markets for peak-of-the-season produce and create the perfect salad combination. And my easy Citrus Vinaigrette always delivers a balance of flavor to the bowl.
Try this Summer Shrimp Salad and discover the lazy side of life in Louisiana.
Roxanne and her mother Rosalie enjoy a summer day.
- 1 tablespoon Creole mustard
- 2 tablespoons red wine vinegar
- ¼ cup orange juice
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1 cup extra-virgin olive oil (plus more if needed)
- Kosher salt and freshly ground black pepper
- 1½ pounds extra-jumbo (16/20 count) Louisiana shrimp
- 4 tablespoons liquid shrimp boil seasoning
- 2 cups chopped iceberg lettuce
- 1 cup chopped romaine lettuce
- 1 medium yellow bell pepper
- ¼ cup chopped red onion
- 1 cup chopped tomato
- 1 watermelon radish, sliced
- ¼ cup tightly packed chopped flat-leaf parsley
- 1 bunch asparagus spears, blanched and chilled
- Kosher salt and freshly ground black pepper
- 4 lemon wedges
- In a mixing bowl, add the mustard, vinegar, orange juice, lemon juice, and sugar. Whisk the mixture while slowly drizzling the olive oil. When the emulsion is complete, add salt and black pepper to taste. Cover and refrigerate.
- In a large pot over medium-high heat, bring the water to a boil and add the shrimp boil seasoning. Add the raw shrimp and cook until done, about 5 minutes. Remove and let cool.
- Peel the shrimp leaving the tail intact. Cover and chill.
- In a large salad bowl, combine the lettuces, bell pepper, onion, tomato, radish, parsley, and asparagus spears. Add the shrimp, dress with a drizzle of vinaigrette, and toss the salad. Add salt and pepper to taste.
- Garnish with lemon wedges. Serve with boiled corn-on-the-cob and more dressing on the side.
Rox relaxed!
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Was craving a big salad, and made this one for dinner tonight. It was a big hit, and I’ll be making it again. Added a squeeze of an orange to make it extra citrusy.