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APPLE & BEET SALAD WITH PAN SEAR GARLIC & HERB SHRIMP

It doesn’t get much easier than these Pan Sear Garlic & Herb Shrimp. Cooking up in just minutes, no matter how you prepare them, these shrimp are the perfect protein add to your guests’ favorite seasonal salad. They’re an ideal crispy and savory topper to balance perfectly with this subtly sweet harvest focused salad.
Serves: 4 Entrée Salads
Prep time: 10 minutes
Cook time: 5-15 minutes
Ingredients
Preparation
  • 20 each Pan Sear Garlic & Herb shrimp
  • 2 each Apples, cored and sliced
  • 2 cups Red Beets, roasted & sliced
  • 1 cup Pecan halves, lightly toasted
  • ½ cup Goat cheese crumbles
  • 6 cups Baby arugula
  • ¼ cup Balsamic Glaze

For the dressing:

  • 1 each Apple, cored and peeled
  • 1 each shallot, chopped
  • 2 tbsp. Honey
  • 1/3 cup Apple Cider Vinegar
  • 2/3 cup Olive oilfresh thyme leaves
  • 1 tsp. Fresh Thyme
Tips from the chef: In a pinch for time? These shrimp come out of the deep fryer extra crispy and only need about 3 minutes to fully cook.
  1. To prepare the dressing add the shallots to a sauté pan and sweat with 1 tbsp. of the olive oil for 2 minutes over medium heat. Chop the peeled apple and add to the pan along with the fresh thyme. Cook for 2 additional minutes and then allow to cool. Add the vinegar to a blender along with the honey and cooled shallot mixture. Process on med-high speed and slowly drizzle in the remaining olive oil. Season to taste and reserve under refrigeration.
  2. Prepare the Garlic Herb Shrimp according to the package instructions. Cook to an internal temperature of 145°F. (Deep Fry: Preheat fryer to 350°F and fry for 2.5-3.5 minutes. Do not overload fryer. To Bake: Place frozen shrimp on a lightly oiled baking pan. Convection Oven: Preheat oven to 425°F and bake for 10-12 minutes. Flip halfway through cooking. Conventional Oven: Preheat oven to 450 and bake for 12-14 minutes. Flip halfway through cooking. Air Fryer: Set fryer to 400°F and fry for approximately 7 minutes. Pan Sear: Preheat pan over medium heat with oil coating the bottom of the pan. Place frozen shrimp in a single layer and cook for 5-7 minutes, turning over halfway through cooking.)
  3. To assemble salads: Divide the baby arugula, roasted beets, pecans and remaining sliced apples equally between four entrée plates. Drizzle each salad with about 2 tbsp. of reserved dressing and 1 tbsp. of balsamic glaze. Top each salad with 5 fully cooked shrimp and garnish with about 2 tbsp. of goat cheese crumbles.

CA-GARLIC & HERB BUTTERFLY SHRIMP