Shrimp and Apple Salad with Ginger Vinaigrette – Serves 4

Ingredients

• 454 g (1 pound)peeled, deveined raw shrimp
• 80 ml (⅓ cup)olive oil
• 60 ml (¼ cup)lime juice
• 2 tbsphoney
• 3garlic cloves, minced
• ¼ tspred pepper flakes
• to tastesalt and pepper
• to tastecilantro
• 1.2 litres (5 cups)romaine lettuce, chopped
• 1Honeycrisp apple, thinly sliced
• 120 ml (½ cup)walnuts, chopped
• 240 ml (1 cup)cherry tomatoes, halved
• 3green onions, chopped
• as neededstore-bought ginger vinaigrette or vinaigrette made from the referenced recipe

Instructions

1. 1

   Mix the marinade

   In a bowl, stir together the olive oil, lime juice, honey, garlic, red pepper flakes, salt, pepper and cilantro.

2. 2

   Marinate the shrimp

   Put the shrimp in a zipped bag or bowl with the marinade and leave for 30 minutes.

3. 3

   Grill the shrimp

   Oil the grill grates. Grill the shrimp over high heat for 3–4 minutes per side, until fully cooked. Leave them to cool, then add them to the salad.

4. 4

   Toss the salad

   Put all the ingredients in a large bowl and toss with ginger vinaigrette. Top with the grilled shrimp.

What is shrimp and apple salad?

This is a composed salad that pairs grilled shrimp with crisp lettuce, fruit, nuts and a tangy dressing. It draws on the familiar sweet-and-savoury combination of seafood and fruit, with ginger vinaigrette adding a bright finish.

The version here gets its savoury depth from a lime, garlic and honey marinade, while the apple and walnuts give the salad contrast in both flavour and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 32g protein, 29g carbs, 29g fat.

The shrimp provide much of the protein, while the olive oil and walnuts contribute most of the fat. The honey, apple, tomatoes and vegetables supply carbohydrates, with the exact balance affected by how much vinaigrette is used. Serve with bread or grains for a more filling plate, or add extra lettuce and tomatoes to increase the salad portion.

The marinade and shrimp

Marinade: olive oil carries the lime, garlic, honey and chilli flavours over the shrimp. A 30-minute rest gives the shrimp time to take on those flavours without requiring a long preparation.

Shrimp: use peeled, deveined raw shrimp so they are ready to marinate and grill. Patting them dry before they go on the grates can help limit excess moisture.

Getting the grill right

Hot grates: oil the grates before grilling, as the recipe directs, to help prevent sticking. The method calls for high heat and 3–4 minutes on each side.

Doneness: cook until the shrimp are fully cooked, then take them off the grill and let them cool before adding them to the greens. Avoid leaving them on the heat longer than needed, as shrimp can turn firm.

Keeping the salad crisp

Greens and apple: chop the romaine and slice the apple thinly so they are easy to eat alongside the shrimp. Toss the salad shortly before serving to keep the lettuce crisp.

Walnuts: their crunch balances the juicy tomatoes and tender shrimp. If preparing ahead, keep the nuts separate until just before tossing.

Choosing the vinaigrette

Ginger dressing: the recipe allows for store-bought vinaigrette or one made from a referenced recipe. Its amount is not specified, so start with a little and add more to taste.

Balance: the marinade already brings lime and honey to the dish, so a tangy ginger vinaigrette complements it without needing a heavy pour.

Serving ideas

Serve the salad as a main meal while the shrimp are freshly grilled and the lettuce is crisp. Its mix of seafood, fruit, vegetables and walnuts makes a varied plate on its own.

For a heartier meal, serve it with bread or cooked grains alongside. Keep any extra dressing at the table so each person can add it to taste.

Recipe notes & tips

• Marinate the shrimp in a zipped bag or a covered bowl so the marinade coats them evenly.
• Oil the grill grates before adding the shrimp to reduce sticking.
• Keep an eye on the shrimp as they cook, since the recipe's 3–4 minutes per side is a guide and size can affect timing.
• Let the shrimp cool before tossing them with the lettuce.
• Add vinaigrette gradually, tasting as you go.
• Slice the apple just before serving to keep it looking fresh.

Variations

• Use another apple: choose a crisp variety with a sweet-tart flavour.
• Change the nuts: use chopped pecans in place of walnuts.
• Adjust the heat: reduce or increase the red pepper flakes to taste.
• Add cucumber: include sliced cucumber for another crisp salad element.
• Use a grill pan: cook the shrimp in a hot, lightly oiled grill pan if you do not have an outdoor grill.

Common mistakes to avoid

• Crowding the grill: the shrimp may cook unevenly; grill them in batches if needed.
• Skipping the grate oil: shrimp can stick; oil the grates before cooking.
• Overcooking the shrimp: they can become firm; remove them once fully cooked.
• Adding dressing too early: the lettuce can lose its crispness; toss just before serving.
• Pouring in all the vinaigrette at once: the salad may be overdressed; add it gradually and taste.

How to store

Refrigerate leftover salad in a covered container and eat within 1–2 days; the lettuce and apple will soften after dressing. For the best texture, store the dressing separately and keep the shrimp apart from the greens until serving. Reheat the shrimp gently in a pan or microwave, or serve them cold.

Frequently asked questions