Shrimp Salad with
Raspberry Vinaigrette

Nov 30, 2021 | Gluten-free, Gourmet, Salads | By Jane Majerus


A festive and flavorful salad topped with garlic brown butter Wild Patagonian Pink™ Shrimp and a raspberry vinaigrette.


Wild Patagonian Pink Shrimp – Raw Easy-Peel

Wild Patagonian Pink Shrimp – Raw Easy-Peel

Recipe Level


Cooking Time




Recipe rate

Rate Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)



  • 2 Tbsp raspberry wine vinegar
  • 1 Tbsp raspberry juice
  • 1 tsp dijon mustard
  • 1 Tbsp honey
  • 3 Tbsp olive oil
  • 1 tsp tarragon
  • Salt and pepper to taste


  • 1 (2 lb) bag Aqua Star Wild Patagonian Pink™ Raw Shrimp (13/15 or 16/20 ct/lb), shells and tails removed, thawed according to package directions
  • ¼ cup hazelnuts, toasted
  • 1 can chickpeas, rinsed and toasted
  • 1 cup quinoa, cooked
  • 1 (5 oz) mesclun greens
  • ¼ Walla Walla onion, julienned
  • 1 apple, thinly sliced
  • ¾ cup gorgonzola, crumbles
  • ½ cup pomegranate seeds (optional)

To make


To make the Raspberry Vinaigrette, whisk together all ingredients in a small mixing bowl. Tip: when the oil and vinegar separate, re-whisk to maintain the smooth, creamy texture.

Preheat oven to 400°F. On a baking sheet, toss the hazelnuts and chickpeas in olive oil, salt and pepper and toast until slightly browned, 10—15 minutes; set aside to cool.

Prepare the quinoa according to package instructions and set aside.

In a small skillet melt butter over medium-low heat with garlic until the butter turns slightly brown. Add shrimp, season with salt and pepper, and sauté for 2—3 minutes per side. Remove from heat.

In a large mixing bowl, toss all salad ingredients together (except shrimp). Place on a large serving platter, top with shrimp and drizzle with the Raspberry Vinaigrette. Finish with a sprinkle of pomegranate seeds for that extra festive touch.

Serving Suggestions

Raspberry Vinaigrette, toasted hazelnuts and chickpeas, and quinoa can be made up to two days ahead of time.