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Chopped Shrimp Salad

with Watercress, Honeycrisp Apple & Sweet Potato

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 665 calories

Iceberg lettuce is perfect for adding extra crunch to a chopped salad like this one. After all, the fun of a chopped salad is the mixing of different textures and flavors all in a single bite. To balance the crunch, we added sweet potato for its creaminess. The slightly sweeter, somewhat floral Meyer lemon helps create a tangy dressing to tie it all together.

fresh
ingredients
Chopped Shrimp Salad with Watercress, Honeycrisp Apple & Sweet Potato
Title
  • 8 oz Peeled, Deveined Shrimp (Tails Off)
  • 1 Honeycrisp Apple
  • 3 oz Watercress
  • 1 bunch Chives
  • 1 bunch Tarragon
  • 1 stalk Celery
  • 1 clove Garlic
  • ½ head Iceberg Lettuce
  • 1 Meyer Lemon
  • 1 Sweet Potato
  • ¼ cup Mayonnaise
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Core and medium dice the apple. Peel and medium dice the sweet potato. Roughly chop the lettuce and watercress. Mince the chives and tarragon. Small dice the celery. Peel and mince the garlic, smashing until it resembles a paste. Use a knife to remove the lemon peel and mince the peel to make zest (or use a grater). Cut the lemon in half.
Cook the sweet potatoes:
2 Cook the sweet potatoes:
Add the diced sweet potato to the boiling water. Cook 4 to 6 minutes, or until tender and easily pierced with a fork. Drain thoroughly.
Cook the shrimp:
3 Cook the shrimp:
In a medium pan, heat a little olive oil medium-high until hot. Add the shrimp and season them with salt and pepper. Cook about 30 seconds to 1 minute per side, or until the shrimp are opaque and have just turned pink.
Make the dressing:
4 Make the dressing:
In a small bowl, combine the mayonnaise, garlic paste, lemon zest, and the juice of half the lemon. Slowly whisk in about 2 tablespoons olive oil until well combined; season with salt and pepper to taste.
Chop the shrimp:
5 Chop the shrimp:
When cool enough to handle, chop the cooked shrimp into bite-sized pieces.
Make the salad:
6 Make the salad:
In a bowl, combine the lettuce, watercress, celery, apple, cooked sweet potato, chives, tarragon, and chopped shrimp. Add some of the dressing and toss to coat. (You may have extra dressing.) Season the salad with salt and pepper to taste. Divide the salad between 2 bowls or plates. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:
Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Core and medium dice the apple. Peel and medium dice the sweet potato. Roughly chop the lettuce and watercress. Mince the chives and tarragon. Small dice the celery. Peel and mince the garlic, smashing until it resembles a paste. Use a knife to remove the lemon peel and mince the peel to make zest (or use a grater). Cut the lemon in half.
2 Cook the sweet potatoes:
Add the diced sweet potato to the boiling water. Cook 4 to 6 minutes, or until tender and easily pierced with a fork. Drain thoroughly.
Cook the sweet potatoes:
Cook the shrimp:
3 Cook the shrimp:
In a medium pan, heat a little olive oil medium-high until hot. Add the shrimp and season them with salt and pepper. Cook about 30 seconds to 1 minute per side, or until the shrimp are opaque and have just turned pink.
4 Make the dressing:
In a small bowl, combine the mayonnaise, garlic paste, lemon zest, and the juice of half the lemon. Slowly whisk in about 2 tablespoons olive oil until well combined; season with salt and pepper to taste.
Make the dressing:
Chop the shrimp:
5 Chop the shrimp:
When cool enough to handle, chop the cooked shrimp into bite-sized pieces.
6 Make the salad:
In a bowl, combine the lettuce, watercress, celery, apple, cooked sweet potato, chives, tarragon, and chopped shrimp. Add some of the dressing and toss to coat. (You may have extra dressing.) Season the salad with salt and pepper to taste. Divide the salad between 2 bowls or plates. Enjoy!
Make the salad: