Mangez Québec

Sautéed shrimp and fresh minty salad made of radishes, cucumbers, peas

25 minutes
Cooking time
5 to 10 minutes


  • 1 pat butter
  • 16 large raw shrimps, shelled and deveined
  • 15 ml (1 tbsp.) Nuoc-Nam (Asian fish sauce)
  • 15 ml (1 tbsp.) rice vinegar
  • 5 ml (1 tsp.) sesame oil
  • 60 ml (1/4 cup) olive oil
  • Salt and pepper to taste
  • 2 small Quebec cucumbers, thinly sliced lengthwise
  • 6 radishes, thinly sliced
  • 250 ml (1 cup) fresh peas, husked and cooked
  • 125 ml (1/2 cup) cranberry beans, cooked
  • 1/2 bunch fresh mint, washed and coarsely chopped
  • 1/2 bunch coriander, washed and coarsely chopped
  • Salt and ground pepper to taste


  1. Melt butter in a pan over high heat; sauté shrimp for 40 sec each side. Set aside.
  2. Prepare dressing in a small bowl by whisking Nuoc-Nam, rice vinegar and oils together. Add hot sautéed shrimp. Let stand for 20 min.
  3. In a large salad bowl, toss together the last five ingredients. Five minutes before serving, add dressing and shrimp. Season with salt and pepper.
Louis-François Marcotte - MENU Plaisirs maraîchers - 2008

produits utilisés

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