Shrimp and Feta Salad with Minty Almond Pesto Recipe

Name: Shrimp and Feta Salad with Minty Almond Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 3 large garlic cloves, 1 clove minced; 1/2 teaspoon finely chopped oregano; Salt and freshly ground pepper; 1 pound shelled and deveined large shrimp; 1/4 cup roasted salted almonds; 1 cup flat-leaf parsley leaves; 1 cup mint leaves; 1 bunch watercress, thick stems discarded; 1 fennel bulbtrimmed, cored and thinly sliced; 1/4 pound feta cheese (preferably French), thinly sliced

Servings: persons

1 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3 large garlic cloves, 1 clove minced
1/2 teaspoon finely chopped oregano
Salt and freshly ground pepper
1 pound shelled and deveined large shrimp
1/4 cup roasted salted almonds
1 cup flat-leaf parsley leaves
1 cup mint leaves
1 bunch watercress, thick stems discarded
1 fennel bulbtrimmed, cored and thinly sliced
1/4 pound feta cheese (preferably French), thinly sliced

1
In a small bowl, combine 1/4 cup of the olive oil with 2 tablespoons of the lemon juice, the minced garlic and the oregano.
2
Season with salt and pepper and add the shrimp; toss to coat.
3
In a food processor, pulse the almonds with the 2 whole garlic cloves, the parsley and mint until finely chopped.
4
With the machine on, add 1/2 cup of the olive oil in a thin stream, scraping down the sides of the bowl.
5
Season with salt and pepper and transfer the pesto to a bowl.
6
In a large bowl, combine the remaining 1/4 cup of olive oil with the remaining 2 tablespoons of lemon juice.
7
Season with salt and pepper.
8
Add the watercress and fennel and toss to coat.
9
Add three-fourths of the feta and season with salt and pepper.
10
Transfer to plates.
11
Preheat a grill pan or cast-iron skillet.
12
When the pan is hot, add the shrimp and cook over high heat, turning once, until pink and browned in spots, 4 to 5 minutes.
13
Place the shrimp on the salad and top with the remaining feta.
14
Spoon some pesto on top and serve right away, passing the remaining pesto on the side.

948

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 3 large garlic cloves, 1 clove minced, 1/2 teaspoon finely chopped oregano, and more.

Yes, Shrimp and Feta Salad with Minty Almond Pesto falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp and Feta Salad with Minty Almond Pesto

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