July 18, 2026

Shrimp Salad with Plum Sauce

Name: Shrimp Salad with Plum Sauce
Prep time: 20 min
Total time: 30 min
Yield: 4
Ingredients: ¼ cup (60 mL) VH® Plum Sauce; ¼ cup (60 mL) sugar; ¼ cup (60 mL) balsamic vinegar; ¼ cup (60 mL) olive oil; ¼ cup (60 mL) sliced almonds; 36 (500 g) frozen shrimps, thawed, peeled and deveined; 2 oranges, skinless and cut in small pieces; 2 cups arugula

20

Prep Time Minutes
30
Total Time Minutes
8
Number of Ingredients
4
Servings

Tags:

Seafood,
Under 30 min,
Side Dish,
Salad,
VH,
Summer,
Stove Top,
Asian,
Chinese New Year

Ingredients

¼ cup (60 mL) VH® Plum Sauce
¼ cup (60 mL) sugar
¼ cup (60 mL) balsamic vinegar
¼ cup (60 mL) olive oil
¼ cup (60 mL) sliced almonds
36 (500 g) frozen shrimps, thawed, peeled and deveined
2 oranges, skinless and cut in small pieces
2 cups arugula

Directions

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Step one

In a small saucepan, bring to a boil the balsamic vinegar and the sugar for 1-2 minutes to reduce and blend together. Let cool to room temperature. Incorporate the VH® Plum Sauce and olive oil and whisk together and set aside.
Step two

In a large pot, bring salted water to a boil and cook shrimps for 2 minutes or until pink colored. Remove shrimps from hot water and soak in an ice cold bowl of water for 1 minute, drained well and transfer to a large bowl. In a small pan, slightly roast the almonds.
Step three

Add sauce and all the ingredients in the large bowl with the shrimps. Mix well together, sprinkle the roasted almonds on top and serve as an entrée or main course.

Tips

For a more colorful version, add sliced red and yellow peppers.

Serve with a white fish, such as halibut or cod.

More special, serve as a Surt & Turf with a steak on BBQ glazed with VH® Plum Sauce.

Brush onto grilled salmon.

Mix with sauteed vegetables.