Tangy Caper Asian Pear Shrimp Salad 2.000

Deb Lindsey for The Washington Post; dinnerware from Crate and Barrel

Feb 16, 2011

For a spicy variation, substitute a teaspoon of wasabi powder or freshly grated wasabi, or 1 tablespoon of freshly grated horseradish, for the Dijon-style mustard. Instead of watercress, try mustard greens, mizuna or arugula.

Servings: 2
  • 6 ounces peeled and deveined raw shrimp (8 or 9 shrimp total)
  • 1 tablespoon olive oil, preferably cold-pressed
  • 1 tablespoon Dijon-style mustard (see headnote)
  • Freshly squeezed juice from 1/2 lime (2 or 3 teaspoons)
  • 4 medium cloves garlic, minced
  • 1 tablespoon sugar, preferably from evaporated cane juice
  • 2 tablespoons unseasoned rice wine vinegar
  • 1 tablespoon drained and rinsed capers, crushed
  • 2 ounces watercress leaves, chopped (1 cup)
  • 2 cups shredded napa cabbage
  • 1 large (3 inches in diameter) Asian pear, cored, cut in half and then cut into thin slices


Set a pan with a few inches of water over medium heat. Place a steamer basket on top. Once the water starts to develop steam, place the shrimp in the steamer basket. Steam the shrimp for 3 minutes, until just opaque. Let cool while you make the dressing.

Whisk together the oil, mustard, lime juice, garlic, sugar, vinegar and capers in a large glass bowl.

Cut the steamed shrimp in half horizontally, if desired. Add the chopped watercress, cabbage, pear slices and shrimp. Toss well and divide between individual plates. Serve immediately.

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Recipe Source

Adapted from "Cooking on the Light Side," by Thienna Ho (Thienna Inc., 2010).

Tested by Nicole Schofer.

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