Warm Shrimp Salad with Citrus Salt

I am a citrus junkie.  Like on the level of a British sailor who’s been at sea for 3 months, I’m a limey.  Limes, lemons, oranges, I crave them – anything both sour and sweet really.  This has been going on for years.  I used to kill these cravings with sour candies… the kind that are rolled in sugar and will destroy your teeth.  Not anymore!

I made this recipe for homemade Citrus Salt last winter, and gave some to family for Christmas.  When you make it, your kitchen will be filled with the most amazing, fresh aroma while it sits overnight – way better than any scented candle.

Citrus Salt Shrimp Salad

I then came up with the following recipe to use the citrus salt.  My mom became an instant fan of this dish – even cooking it for herself after I showed her how – which says something because she does not enjoy being in the kitchen like I do!

It’s pretty quick and easy, especially if you have the foresight to defrost your shrimp before dinner time (which I almost never do 🙂 )!

Warm Shrimp Salad with Citrus Salt

  • Medium size, pre-cooked, frozen shrimp, about 4 or 5 oz per person**
  • 1 tablespoon per 4 oz serving of fat (grassfed butter or bacon lard)
  • Fresh ground pepper and citrus salt
  • Fresh parsley or cilantro, chopped (as mush as you like)
  • Mixed Greens of choice (my preference for this dish is Earthbound Farm ‘Zen Blend’)
  • 1/2 lime
  • Carrots or jicama (optional)

First, prep the shrimp: defrost in the fridge, or in the package under running water. Remove from package and let set on a paper towel to get rid of excess moisture.

Then – melt fat in sauce pan over medium heat, let it get to a point where it bubbles, then toss in the shrimp. Crack fresh ground pepper over top and add citrus salt (see recipe at bottom)… this is the only tricky part, because if you are not used to eating salt, use sparingly (my mom’s preference)… if you can handle a bit more flavor, be like me and add more (I would say about 1tsp per 4 oz serving of the salt is ideal). Continue cooking until the fat has been absorbed and the shrimp start to brown.  Remove from heat, toss in herbs.

Plate on a bed of greens and squeeze lime over top.  Serve and enjoy, no dressing needed!  Carrot or jicama sticks are a great crunchy compliment to serve on the side.

**Chicken breast is an easy substitute for the shrimp if you are allergic to shell fish!


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