Sweet shrimp and crunchy Asian pears form the basis of this easy to make salad. Add creamy spice with chipotle mayonnaise. Perfect for hot summer nights, an elegant lunch with the girls or for a take-and-go picnic dinner, the ingredients come together in no time.
Shrimp and Asian Pear Salad Recipe
1 lb small (51 count) shrimp, peeled, deveined and dried with paper towels
Note: save shells in ziplock bag in freezer for fish stock
1 T olive oil
2 celery stalks, finely diced
1/2 red onion, diced
1 Asian pear, julienned
1/2 tsp Sriracha powder
1/4 cup Best Foods Chipotle Mayonnaise
3 cups arugula, rinsed and dried
Warm olive oil in medium skillet over medium heat. Sauté shrimp until cooked through and pink, about 3 minutes. Remove from heat. When cool enough to touch, chop shrimp into 1/2 inch pieces.
Place shrimp, celery, red onion and asian pear in large bowl. Sprinkle with Sriracha powder. Mix gently. Add mayonnaise and coat ingredients, stirring gently. Add salt to taste.
Refrigerate shrimp salad for at least two hours before serving. May be refrigerated overnight. Serve on a bed of arugula in shallow bowls.
Wine educator Stephanie Davis goes casual with this pairing. She suggests a dry, grapefruit cider from Schilling Hard Cider out of Washington State. Pack your cooler for a picnic and toss in a couple cans of this refreshing cider. It’s the right partner for this spicy, tangy, sweet summer salad.
Did you enjoy reading this? If so, please share! And thank you!
Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
Like this blog post? Subscribe to my newsletter so you won’t miss out on future blog posts!