Poached Shrimp and Tomato Salad

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Sweet and juicy tomatoes, plump quick-poached shrimp, crunchy cucumbers and loads of parsley are tossed in a super simple mustard vinaigrette. Perfect for when you want something more substantial than a salad but barely want to turn the stove on, this Poached Shrimp and Tomato Salad is a satisfying, stand-alone light meal or side salad.

It's peak summer which means Toronto is bursting with gorgeous produce. Our local farmer's market is almost like a candy store to a child with tables piled high with fresh and colorful fruits and vegetables hitting their peak. I'm in heaven! 

In particular, tomatoes are having their long-awaited moment in the sun, literally and figuratively.  This recipe is just the perfect way to celebrate them! 

🎥 Watch video for Poached Shrimp and Tomato Salad

Macerated red onions are an easy add to any salad.  It's the easiest way to add a hit of punchy flavor with minimal effort. Simply soak thinly-sliced red onions in red wine vinegar for 20-30 minutes and voila, instant hit of tang for all your salads and sandwiches too. Soak them overnight if it happens to be more convenient, and they are softer and more mellow. I love them immediate-ish and overnight, equally!

This salad was initially an accidental byproduct of my weekly clear-the-fridge adventure.  It turned out to be a runaway hit with my family so I made it three times in a month to take full advantage of all those candy-like tomatoes.  For the girls, who are not (yet) fans of parsley, I make a version using baby romaine lettuce instead of parsley and they enjoy it so much.  As for my husband and me, load on all the parsley please! 

I hope you are all enjoying summer and manage to gorge on all the bounty your local farms are harvesting.  I especially hope you grab some of those sweet, sweet tomatoes and make yourself this salad before the season comes to an end!  

Eat well and be well,

Sonia

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What you’ll need

Ingredients for Poached Shrimp and Tomato Salad (scroll to recipe card for full printable recipe)

• Shrimp - get frozen raw shrimp with the shell on. As a rule of thumb, I always prefer shell-on shrimp for any recipe because the shells naturally preserve their juiciness throughout processing and freezing. This is especially important for this recipe where I recommend poaching them with shells on, and removing the shell after poaching for the most succulent result!

• Tomato - heirloom, cherry, or grape tomatoes all work. Just make sure they’re ripe and flavorful since they’re a star ingredient. For larger tomatoes, cut them into bite-sized wedges.

• Parsley - gives a fresh and herbaceous vibe to this salad that I absolutely love. But if you don’t love parsley as much as I do, substitute some or all of it with crisp salad lettuce. This is what I do for my kids.

• Red onions - we make an effortless macerated onion for a really nice tang; this literally just means soaking thinly-sliced red onions in red wine vinegar and a pinch of salt for 20 mins or overnight until they soften

• Red wine vinegar - for the macerated onions. You can use any vinegar you like! More mellow vinegars include white wine vinegar, champagne vinegar, white balsamic vinegar or rice vinegar. We also use some of this vinegar from the macerated onions in the vinaigrette

• Cucumbers - for refreshing crunch

• Honey or maple syrup - to sweeten the vinaigrette

• Dijon mustard - adds flavour and emulsifies the vinaigrette

• Lemon - added to poaching water for a light citrusy note and tones down any seafood aroma

• Extra virgin olive oil - base for the vinaigrette

• Salt and pepper

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Tips and FAQs

What kind of shrimp should I use?

Look for large or jumbo raw shrimp (16-25 count) that are preferably deveined already. As a rule of thumb, I always prefer shell-on shrimp for any recipe because the shells naturally preserve their juiciness throughout processing and freezing. This is especially important for this recipe where I recommend poaching them with shells on, and removing the shell after poaching for the most succulent result!

How do I poach shrimp properly?

Bring a pot of salted water to a boil. Add the shrimp and immediately turn off the heat. Let them poach in the residual heat for 5 minutes, or until just opaque and pink. This method keeps them tender and juicy.

What tomatoes are best for this salad?

Go for any sized sweet, juicy summer tomatoes—heirloom, cherry, or grape tomatoes all work. Just make sure they’re ripe and flavorful since they’re a star ingredient. For larger tomatoes, cut them into bite-sized wedges.

Can I use another herb besides parsley?

Absolutely. Dill, basil, mint or cilantro can all work depending on your flavor preferences. If herbs are too strong a flavour, substitute some or all of it with crisp salad lettuce. This is what I do for my kids.

Can this be made ahead?

You can prep the vinaigrette, poach the shrimp, and chop the veggies a few hours in advance. Just keep everything chilled and separate, and toss together right before serving for best texture.

How long does it keep?

This salad is best eaten the day it’s made, but leftovers can be stored in the fridge for up to 1 day. The veggies may soften slightly.

What can I serve this with?

This Poached Shrimp and Tomato Salad is lovely on its own, but you can serve it as a side dish for grilled meats and fish, or keep to simple and pair it with crusty sourdough slathered with salted butter.

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Recipe Notes for Poached Shrimp and Tomato Salad

• Vinaigrette can be made in advance and kept in the fridge in an airtight container for at least a week.

• Macerated red onions can be made the night before (or as little as 20 minutes before serving).

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Poached Shrimp and Tomato Salad 

Yield: 2-3

Author: sonia wong | www.saltnpepperhere.com

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Poached Shrimp and Tomato Salad

Sweet and juicy tomatoes, plump quick-poached shrimp, crunchy cucumbers and loads of parsley are tossed in a super simple mustard vinaigrette. Perfect for when you want something more substantial than a salad but barely want to turn the stove on, this Poached Shrimp and Tomato Salad is a satisfying, stand-alone light meal or side salad. Recipe serves 4 as side salad or 2-3 as a light meal.  

Prep time: 20 MinCook time: 5 MinTotal time: 25 Min

Cook modePrevent screen from turning off

Ingredients

For the macerated onions:

• ½ (50g) small red onion, sliced very thin
• 4 tbsp red wine vinegar (or enough to almost cover the onions)

For the vinaigrette (makes about 1/4 cup):

• ¼ C extra virgin olive oil
• 1 tbsp red wine vinegar (use from the macerated onions above, once the onions are done)
• 2 tsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 tsp kosher salt, or to your taste
• Fresh cracked black peppercorns, to your taste

For the Poached Shrimp:

• 1 lb (454g) large raw shrimp, de-veined but preferably shell-on for poaching
• 8 C water
• 2 tsp salt
• Half a lemon (optional)

For the salad:

• 4 C (600g) small heirloom tomatoes, cut into halves or quarters
• 2½ C (35g) fresh parsley (about small half of a bunch), rough chopped
• 1½ C (150g) mini or regular cucumbers, thinly sliced

Instructions

For the macerated onions:

1. Place sliced red onions into a small bowl and add the red wine vinegar. Add a bit more vinegar if needed so it nearly covers the top of the onions. Allow to macerate, uncovered at room temperature, for 20-30 minutes. (Note: This step can be done the night before simply if it is more convenient - the onion flavor mellows out further and they are softer compared to a quick maceration. Delicious either way.)

For the vinaigrette:

1. Whisk all the ingredients together and set aside.

For the Poached Shrimp:

1. Place water in a large pot. Add salt (and juice of half a lemon if using) and bring to a boil. Add thawed shrimp. Cover pot and remove from heat. Poach shrimp undisturbed for 5 minutes, or until they are pink and opaque, and feels firm when gently squeezed. Rinse under cold water to stop cooking. Drain. Peel (and devein if needed) and pat dry.

For the salad:

1. Toss all the ingredients together with the dressing and serve immediately.

Notes

• The vinaigrette can be made in advance and kept in the fridge in an airtight container for at least a week.
• Macerated red onions can be made the night before (or as little as 20 minutes before serving).

Nutrition Facts

Calories

533

Fat

31 g

Sat. Fat

4 g

Carbs

28 g

Fiber

7 g

Net carbs

21 g

Sugar

15 g

Protein

37 g

Sodium

4911 mg

Cholesterol

286 mg

Disclaimer: nutritional information is auto-generated and should be used as an approximation.

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