Georgia Shrimp and Radish Salad

- Photo: Helene Dujardin Styling: Mindi Shapiro Levine
Photo: Helene Dujardin Styling: Mindi Shapiro Levine

Radishes at the farmers' market can seem as varied and abundant as the colors of Easter eggs. Two different varieties give this salad vibrant color, texture, and flavor.

Hands-on time: 20 minutes
Total time: 50 minutes
Yields: Serves 4 (serving size: about 1 cup)


2 pounds unpeeled, large raw shrimp

2 tablespoons extra virgin olive oil

1 teaspoon table salt, divided

3/4 teaspoon freshly ground black pepper, divided

1 (4-oz.) watermelon radish, cut into fourths and thinly sliced

4 ounces D'avignon (French breakfast) radishes, thinly sliced

4 green onions, sliced

1/2 cup diced fennel bulb

1/4 cup fresh orange juice

1 teaspoon honey

2 tablespoons mayonnaise

1/4 cup chopped fresh mint, plus a few sprigs for garnish

How to Make It

Peel and devein shrimp, and pat dry. Sauté in a very hot cast-iron grill pan over medium-high 4 minutes.

Combine shrimp, olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, and next 4 ingredients in a large bowl.

Whisk together orange juice, next 3 ingredients, and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Pour over shrimp mixture, and toss. Serve chilled.


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