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Poached Shrimp Salad recipe (6/20/18)

Posted at 8:05 AM, Jun 20, 2018
and last updated 2018-06-20 12:54:33-04

Poached Shrimp Salad (serves 2)


  • 1 head Boston Bibb lettuce - root removed and torn into bite sized pieces
  • 1/4 cup small radish, sliced thin
  • 1/4 cup red onion, sliced thin
  • 6 heirloom cherry tomatoes, halved
  • 1/4 cup feta, crumbled
  • 1/2 avocado, pit and peel removed
  • 2 soft boiled eggs, shell removed and cut in half
  • 8 poached shrimp, peeled and deveined,  
  • 1 TB Dijon mustard
  • 1TB shallot, minced
  • 1 oz champagne vinegar
  • 1 oz XVOO
  • salt and pepper to taste


For the soft boiled egg: Bring 4 quarts of water to a boil, add the eggs, and cook for 9 minutes. Place them in an ice bath and let sit several minutes. Peel the eggs and set aside.

For the vinaigrette: Combine mustard, shallot, and champagne vinegar. Whisk together, then slowly add in the XVOO while continuing to whisk. Set aside.

In a medium-sized mixing bowl combine the lettuce, radish, red onion, and tomatoes. Season with salt and pepper and toss with the vinaigrette. 

Arrange on a plate and sprinkle the crumbled feta over the top of the salad. Garnish with avocado slices, and soft boiled egg. Place shrimp around the greens and spoon a small amount of vinaigrette over.