Shrimp With Tomato-Horseradish Salsa

Shrimp With Tomato-Horseradish Salsa
Photo: Beatriz Da Costa
Hands On Time:
25 mins
Total Time:
30 mins
4 serves


  • juice from 2 lemons (about 6 tablespoons)

  • 1 bay leaf

  • kosher salt and black pepper

  • 20 large shrimp (about 1 pound), peeled and deveined

  • 1 tablespoon prepared horseradish

  • 3 tablespoons extra-virgin olive oil

  • 1 pint cherry tomatoes, halved

  • 2 small head Bibb lettuce, outer leaves discarded


  1. Fill a large pot with 8 cups cold water. Add half the lemon juice, bay leaf, and 2 teaspoons salt. Bring to a boil.

  2. Add shrimp and cook until bright pink and opaque throughout, 1 to 3 minutes. Transfer to a bowl of ice water to cool. Drain and pat dry. Set aside.

  3. In a bowl, whisk together horseradish, oil, and remaining lemon juice. Season with ¼ teaspoon each salt and pepper. Add tomatoes and toss.

  4. Divide lettuce leaves and shrimp among 4 plates. Spoon salsa on top.

Nutrition Facts (per serving)

138 Calories
11g Fat
5g Carbs
7mg Protein
Nutrition Facts
Calories 138
% Daily Value *
Total Fat 11g 14%
Saturated Fat 1g 5%
Cholesterol 54mg 18%
Sodium 149mg 6%
Total Carbohydrate 5g 2%
Protein 7g
Calcium 29mg 2%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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