Honey Mustard Shrimp with Balsamic Cucumber Noodle Salad

This post is sponsored by Pompeian®.

These shrimp are so unique in flavor, delicious and perhaps one of the best salads I’ve made in a while. I am all about a quick and easy meal and this one hit the spot. I marinated these shrimp using Pompeian Robust Extra Virgin Olive Oil and also used it to create a dressing for my cucumber noodle salad. I love using Pompeian’s Robust Extra Virgin Olive Oil because of the brand’s dedication to producing high-quality olive oil. A little background: Pompeian is a farmer-owned company whose family of olive farmers and olive oil craftsmen come together with their passion and expertise to nurture the best olives to bring to our table. EVOO is a healthy addition to any dish and you should look to use Pompeian’s Robust variety in your pasta, marinades, salad dressings and for dipping as well. The options are endless.

I made a quick balsamic dressing that pairs perfectly with the shrimp. Shrimp also only takes a few minutes to cook, so this dish came together in less than 20 minutes. You can even marinate the shrimp the day before and have dinner on the table in just ten! I added an avocado toast to this plate, but it is optional.

Why will you like this Honey Mustard Shrimp and Balsamic Cucumber Noodle Salad?

-It takes only 20 minutes to make.
-It is made with authentic, high-quality extra virgin olive oil.
-It is healthy.
-It is perfect for the summer.
-It is filling and packed with flavors.
-It is made with less than 10 ingredients.

What are the ingredients needed to make this recipe?

– shrimp (fresh or frozen)
-brown mustard
-honey
-Pompeian Robust Extra Virgin Olive Oil
-tamari Soy Sauce
-salt
-English cucumbers
-balsamic vinegar
-strawberries
-hot sauce (optional)

How do you make this Honey Mustard Shrimp with Balsamic Cucumber Noodle Salad?

First, make the marinade. Combine the mustard, 2 teaspoons honey, 1 tablespoon olive oil, soy sauce, 1/2 teaspoon salt and a few dashes of hot sauce (if using) and whisk to combine. Then, toss the shrimp with the marinade, cover and refrigerate for at least 20 minutes, up to 24 hours.

While shrimp is marinating, make the dressing by combining the other 2 tablespoons of olive oil, balsamic vinegar, the other 1 teaspoon honey and the 1/4 teaspoon left of salt in a small bowl. Add pepper to taste and whisk to combine. Set aside this marinade.

Heat a large sauté pan over medium-high and spray or brush with a little EVOO. Once the pan is hot, add the shrimp, and sauté for about 2-3 minutes per side until cooked (shrimp should be opaque in color). Once ready, remove from the heat. Finally, toss the cucumber noodles with the strawberries and dressing.