Pan Seared Shrimp Salad with Beetroot, Mango, Candied Cashews and Honey Sweet Herb Dressing

We arrived late this morning in “jolly ol’ England” tired after an all night flight, but so happy to be with our sweet family here! I’ll definitely be sharing more about our visit, but today I wanted to tell you about a delicious salad that I made the day before we left for our trip.
You’re sure to love it, especially because it doesn’t take long to pull together if you do just a few steps in advance. The shrimp cook up perfectly, are delicious and take about 3-4 minutes in a hot pan. I usually make the dressing, cashews and roast the beets in the morning making it super simple to throw the whole thing together at dinner time.
Do you like the twisty bread “ribbons” that accompany the salad? Look for that recipe tomorrow along with some fun variations!
Pan Seared Shrimp Salad with Beetroot, Mango, Candied Cashews and Honey Sweet Herb Dressing

8 ounces arugula, field greens, baby spinach or a combination of your favorite greens

1 mango, peeled and diced
Roasted Beets, recipe below
Candied Cashews, recipe below
Pan Seared Shrimp, recipe below
Honey Sweet-Herb Dressing, recipe below
1. Mound salad greens on plates. Add beets and mango and shrimp. 
2. Drizzle with dressing and sprinkle with candied cashews.
Roasted Beets

4 medium beets*
1. Preheat oven to 400°.
2. Leave root and 1 inch of stem on  beets; scrub with a brush. Wrap beets in foil and bake for 1 hour or until tender. Cool to room temperature. Peel and cut each beet into bite size pieces.
*Some stores now carry vacuum-sealed roasted beets in the produce section. I am a big fan of these as they are delicious and save a ton of time!
Candied Cashews

1/4 cup sugar
1 tablespoon honey
1/2 cup salted cashews
1. Line a baking sheet with parchment paper or aluminum foil. 
2. Place the sugar into a saucepan. Melt the sugar over medium heat without stirring. 
3. Add the honey and the cashews, and stir until well coated, sprinkle lightly with sea salt, then spread out onto the prepared baking sheet to cool to room temperature.
Honey Sweet-Herb Dressing


1/2-3/4 cup fresh basil leaves, packed 

1/2-3/4 cup cilantro, packed

1/2 inch piece fresh ginger

2 cloves garlic
1 teaspoon brown sugar
3 tablespoons honey
1 teaspoon Dijon mustard
1/3 cup rice wine vinegar
2 tablespoons fresh lime juice
1/2 cup salad oil
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste

1. In a food processor bowl combine vinegar, basil, cilantro, ginger garlic, mustard, sugar and honey. Puree mixture until smooth.

2. With motor running slowly add the oils to form an emulsion.

3. Season with salt and pepper to taste.

Pan Seared Shrimp

The cooking times below are for extra-large shrimp (there are 21 to 25 in 1 pound). If this size is not available in your market, buy large shrimp—the next size down—and adjust the cooking time slightly. Either a nonstick or a traditional skillet will work for this recipe, but a nonstick simplifies cleanup.

2 tablespoons vegetable oil

11⁄2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined

1/2 teaspoon kosher salt

1⁄4 teaspoon ground black pepper

1⁄2 teaspoon sugar

Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until smoking. Meanwhile, toss the shrimp, salt, pepper, and sugar in a medium bowl. Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges turn pink, about 1 minute. Remove the pan from the heat. Using tongs, flip each shrimp and let stand until all but the very center is opaque, about 30 seconds. Transfer the shrimp to a large plate. Repeat with the remaining tablespoon of oil and the remaining shrimp. After the second batch has stood off the heat, return the first batch to the skillet and toss to combine. Cover the skillet and let stand until the shrimp are cooked through, 1 to 2 minutes. Serve immediately.

Serves 6-8

Shrimp Recipe adapted from America’s Test Kitchen

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