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SOLE Challenge: Broccoli and Shrimp Salad - Backyard Grocery

SOLE Challenge: Broccoli and Shrimp Salad

broccoli salad with shrimp

This summer salad will cool you down on hot, hot days.

It’s great having a larger garden this year—I have so many more fun things to choose from (assuming I get to them before the [swear word] beetles do). We pulled up the last of our broccoli, and I wanted to do something with it a little more exciting than just steaming it, although I really love steamed broccoli. It was so bloody hot outside that I thought a nice cold salad would be the ticket.

garden broccoli

The last of the broccoli from my garden.

Along with the broccoli I harvested some radishes, and I had one onion left from the spring harvest. I had some lovely organic, sustainably harvested, wild shrimp in the freezer and some Virginia peanuts waiting for something fun to go into. And so I present broccoli and shirmp salad with ginger peanut dressing.

This salad was so refreshing on the hot day; even Rick ate it (which is saying something!). I think it would be great for picnics when you want to bring something substantial, but also light.

Check out what the other SOLE sisters have been cooking this week too.


Recipe: Broccoli and shrimp salad with ginger peanut dressing

Summary: A hearty, yet light and refreshing entree salad.


  • 1/2 pound large, wild gulf shrimp
  • 2 cups broccoli
  • 1/2 red bell pepper
  • 1 small sweet onion
  • 2 radishes
  • 1/3 cup olive oil
  • 2 Tbs soy sauce or Bragg’s Amino Acids
  • 1 lemon juice
  • 2 Tbs peanuts, chopped finely
  • 1 Tbs minced fresh ginger root
  • 1/2 tsp brown mustard
  • 1 tsp honey
  • salt &ground black pepper to taste


  1. Thaw the shrimp (if frozen). Fill a stock pot with about 1 inch of water and bring it to a boil. Insert a steamer (see below) and add the shrimp in their shells. Steam until completely pink, about five minutes.
  2. Let the shrimp cool, then peel, de-vein (if needed), and chop into quarters. Add to a large mixing bowl.
  3. Chop the broccoli into bite size chunks and add to the shrimp.
  4. Slice the red pepper into thin strips. Cut each strip into 1-inch long slices. Add to the bowl.
  5. Slice the onion into 1-inch long strips and add to the bowl.
  6. Thinly slice the radish and add to the bowl.
  7. In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, whisk in the olive oil. When all of the oil is incorporated into the dressing, add the peanuts.
  8. Toss about half of the dressing into the broccoli salad and reserve the remainder (serve it on the side for those who would like more dressing).
  9. Chill until serving.

Preparation time: 10 minute(s)

Cooking time: 7 minute(s)

Number of servings (yield): 4

Copyright © Susan Rose.


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