Name: Shrimp & Radish Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil, divided; 1/2 cup fresh orange juice (about 2 medium oranges); 1 tablespoon Primal Kitchen mayonnaise or homemade; 1 teaspoon grated fresh ginger; 1 1/4 teaspoon sea salt, divided; 3/4 teaspoon ground black pepper, divided; 2 pounds large raw shrimp, peeled and deveined; 1 (4-ounce) watermelon radish; 8 ounces (two bunches) red radishes; 4 green onions; 1/4 cup chopped fresh basil

Ingredients

Units Scale

2 tablespoons extra virgin olive oil, divided
1/2 cup fresh orange juice (about 2 medium oranges)
1 tablespoon Primal Kitchen mayonnaise or homemade
1 teaspoon grated fresh ginger
1 1/4 teaspoon sea salt, divided
3/4 teaspoon ground black pepper, divided
2 pounds large raw shrimp, peeled and deveined
1 (4-ounce) watermelon radish
8 ounces (two bunches) red radishes
4 green onions
1/4 cup chopped fresh basil

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Instructions

First, make the dressing. In a small bowl, combine 1 tablespoon olive oil, orange juice, mayonnaise, grated ginger, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth.
Heat remaining 1 tablespoon extra virgin olive oil in a skillet over medium-high heat. Toss the shrimp in 3/4 teaspoon salt and 1/2 teaspoon black pepper. Add the shrimp to the skillet and cook for about 4 minutes, flipping shrimp halfway through, until the shrimp are pink and no longer translucent. Remove from heat.
Trim the greens and ends from the radishes and wash thoroughly. Slice the red radishes very thinly (1/4 inch or less). Quarter the watermelon radish and slice thin. Slice the green onion diagonally in 1 inch sections.
Add the watermelon radishes, red radishes, green onions, and half the basil to a large bowl. Add the shrimp. Pour the dressing overtop and toss to combine. Chill for at least 30 minutes. Garnish with remaining basil just before serving.