Summer Frisée Salad with Sauteed Shrimp

I feel in love with Frisée lettuce when I was back in culinary school, where the curly lettuce leaves lend themselves to creating striking visual patterns on a plate.

The lettuce is also called “curly endive”, although the taste is significantly less bitter when compared to raw endive leaves.

For this summer salad, I’ve added a few colorful elements like cherry tomatoes and finely-sliced carrots, in addition to some shrimp sauteed in olive oil.

The following recipe makes roughly 4-6 salads.

Print Pin

Summer Frisée Salad with Sauteed Shrimp

I feel in love with Frisée lettuce when I was back in culinary school, where the curly lettuce leaves lend themselves to creating striking visual patterns on a plate.

The lettuce is also called “curly endive”, although the taste is significantly less bitter when compared to raw endive leaves.

For this summer salad, I’ve added a few colorful elements like cherry tomatoes and finely-sliced carrots, in addition to some shrimp sauteed in olive oil.

The following recipe makes roughly 4-6 salads.

Ingredients

• 1 cup cherry tomatoes (cut in half)
• ½ cucumber (peeled and cut into half-moon slices)
• 1 carrot (cut into fine julienne slices)
• ¾ tsp Kosher salt
• ¼ red onion (finely sliced)
• 2 Tbsp sherry vinegar
• ¼ cup olive oil
• 16 - 20 oz shrimp (peeled and intestines removed)
• ½ tsp Kosher salt
• ¼ tsp red pepper flakes
• ¼ tsp dried oregano
• ¼ tsp onion powder
• 3 cups Frisée lettuce (washed and drained)
• A few grinds of fresh black pepper
• A tiny sprinkle of Kosher salt (for the lettuce leaves)

Instructions 

• Cut the cherry tomatoes in half, and place them in a large mixing bowl.
• Add the sliced cucumber and carrot, along with a pinch of Kosher salt.
• In a small bowl, combine the sliced red onion with the sherry vinegar and allow the onions to sit with the vinegar for roughly ten minutes.
• After ten minutes, drain any excess water that has accumulated in the bowl containing the cherry tomatoes, cucumbers, and carrots, as the vegetables tend to release some liquid after being salted.
• Before cooking the shrimp, make sure they are patted dry using paper towels.
• In a medium-sized or large sauté pan, add two Tablespoons of olive oil, and increase the heat to high.
• When the oil is hot, add the shrimp, and cook over high heat for roughly three minutes, or until the shrimp are cooked through.
• When the shrimp are just barely cooked-through, season them in the pan with some Kosher salt, red pepper flakes, dried oregano, and onion powder and remove from the hot sauté pan.
• Mix the cooked and seasoned shrimp with the tomatoes, cucumber, carrot, and red onions from earlier.
• Add the washed and drained Frisée lettuce, and season with a few grinds of fresh black and a sprinkle of salt.
• Add a splash of sherry vinegar, and a hearty drizzle of olive oil on top.
• Toss the contents to coat all of the ingredients evenly.
• Divide the contents among salad bowls, and serve.

Notes

This salad is best served fresh, although you can use leftover shrimp from the night before.