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Blueberry Shrimp Salad 

Try this great recipe!

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Main Dishes

Think Variety; Think Color: Green Blue

Preparation time:

Serves: 6

Cups of Fruits and Vegetables per Serving:


¾ pound (about 20) shelled medium-size shrimp, boiled or grilled
1 cup fresh blueberries
½ cup toasted walnut pieces
½ cup edamame or green peas, cooked
5 ounces (about 4 cups) mixed salad greens
Lemon Vinaigrette (recipe follows)
2 ounces (about ½ cup) firm white cheese, such as feta, crumbled

In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame or peas and salad greens.

Evenly divide salad onto six plates; drizzle with Lemon Vinaigrette.

Sprinkle cheese around edges of salad.

Lemon Vinaigrette: In a small mixing bowl, whisk 1/4 cup vegetable oil, 2 tablespoons lemon juice, 1 teaspoon sugar, 1/8 teaspoon salt, 1/8 teaspoon coarsely ground black pepper, and 1/8 teaspoon ground red pepper.

Credit: Recipe courtesy of the U.S. Highbush Blueberry Council.



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