Savoring Summer Eats: Herbed Lemon Shrimp with Cucumber Stone Fruit Salsa

If you’ve been following along with my blog, it is no surprise that I am obsessed with shrimp and homemade salsa. I am a sucker for the savory and fruit combination, and with weekly deliveries of all sorts of fruit and vegetables, I certainly have enough produce to chop and put to work. Here is yet another example of fresh shrimp, but with a salsa of cucumbers, plums, and nectarines. Who knew they went so well together!

It’s about time I write a salsa how to post, huh? It’s not rocket science, but with a little encouragement, I could make it happen.

Happy Monday!




Herbed Lemon Shrimp with Cucumber Stone Fruit Salsa

For the Cucumber Stone Fruit Salsa:

  • 3 small yellow plums, diced
  • 1 white nectarine, diced
  • 2 small cucumbers, peeled and diced
  • 3 tablespoons chopped red onion with greens (I had a small red onion with the greens attached on hand, if you do not have this use 1/4 of a red onion, diced with a chopped green onion)
  • 2 tablespoons rice vinegar
  • 2 tablespoons¬†olive oil
  • 1 teaspoon white balsamic
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • pinch of sugar
  • salt and pepper

For the Herbed Lemon Shrimp:

  • 1.5 lbs uncooked shrimp, peeled, devained and cleaned
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon dried thyme
  • 1 teaspoon packed basil leaves
  • sprinkle of white pepper
  • 2 tablespoon olive oil
  • 1/2 lemon, juice
  1. Combine plum, nectarine, cucumber, and red and green onions in a medium sized bowl.
  2. Combine rice vinegar, olive oil, white balsamic, dried basil, dried oregano, sugar, and salt and pepper. Toss in with the fruits and vegetables, and let sit.
  3. In another bowl combine the shrimp with dill weed, dried thyme, basil leaves, white pepper, olive oil, and lemon juice.
  4. Heat a pan with some olive oil on medium-high. Add the shrimp to the pan, cooking until the shrimp are pink in color throughout. You can also grill the shrimp if that floats your boat.
  5. Serve the shrimp with the salsa on top or on the side, and enjoy my favorite dish of the summer.

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