Seared Shrimp with Fruit and Lemon Vinaigrette

A plate of shrimp with fruit drizzled with lemon vinaigrette 

About a week ago, I took my kids to Seattle to visit the Space Needle and the aquarium. We were very lucky with the weather. If you've ever been to Seattle, you know that rain is the usual forecast, but not this time; it was really hot! We found the aquarium actually pretty small and boring. I guess after Sea World, any aquarium could seem boring. Either way, the kids had two days of fun, and I got to spend some quality time with my boys. 

The trip to Seattle inspired me to make this seared shrimp with fruit salad and lemon vinaigrette. I ordered a salad for lunch while I was there, and it was similar to this recipe. I had to ask the server what kind of vinaigrette they used, so I recreated it when I got home. 


  • 10 uncooked shrimp
  • 1/2 Tablespoon extra virgin olive oil
  • A pinch of salt
  • A pinch of ground black pepper
  • 1 head romaine lettuce
  • 1/4 red onion 
  • 1 plum
  • 1/2 mango
  • 1 Tablespoon pumpkin seeds

    Homemade Lemon Vinaigrette:
  • 1/2 of lemon
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • A pinch of salt
  • A pinch of ground black pepper 
  • 3 tablespoons extra virgin olive oil


  1. Peel shrimp and toss it with 1 Tablespoon extra virgin olive oil and a pinch of salt and pepper. Sear shrimp in a skillet till cooked through, will talk 5 minutes. 
  2. Chop and combine 1 head romaine lettuce, 1/4 of red onion, 1 plum, 1/2 mango. 
  3. Add cooked shrimp to fresh chopped ingredients and sprinkle 1 Tablespoon pumpkin seeds. 
  4. Lemon vinaigrette: Whisk together 1/2 a lemon, 1 teaspoon sugar, 1/2 teaspoon dijon mustard, a pinch of salt, a pinch of pepper and 3 Tablespoons extra virgin olive oil. Drizzle on salad when ready to serve. 

serves 2