Spring salad mix topped with shrimp, mushrooms, and snap peas in a sweet and savory Madeira wine sauce. This easy to make Shrimp Mushroom Madeira Salad takes salads to the next level.
I don’t know if you remember, but I’m obsessed with Chicken Madeira from Cheesecake Factory. I’ve wanted to make that dish for the longest time. That way I can have it whenever I want. But first, I had to buy a bottle of Madeira wine. Since it’s sort of a specialty wine, not one that people often buy to drink, it’s a lot harder to track down a bottle than I thought. But guess what?! I finally found a bottle!
I was super excited! Ask my sisters. Except, as I was going to make the dish, I discovered I didn’t have chicken in the freezer, and I haven’t had time to go grocery shopping… But I really wanted to try the wine, which meant it was time to dig in the fridge for ingredients to throw together.
Taaa daaa! Shrimp Mushroom Madeira Salad. A fancy appetizer or even a main dish just in time for Valentine’s Day, or any occasion, really.
And oh my gosh! If you’ve ever had Chicken Madeira at Cheesecake Factory, you would totally love this dish! Can you believe that all it takes to make the sauce is wine, water (broth), a little thyme, and salt? It’s as simple as that.
I love that the mushrooms absorbs the flavor of the wine. I’m almost sure I can just eat mushrooms in the Madeira wine sauce by itself. Does that make me weird?
The snap peas give the salad an extra crunch. And those amazing juicy, succulent shrimp. Um… I’m just obsessed with shrimp. I don’t think you need to read my ode to shrimp.
Toss all these ingredients with spring salad mix and tomatoes, and you get the most amazing savory salad ever with a little bit of sweetness from the wine.
Seriously. You’ll love it. Simple, delicious, what more can you ask for?
Slice the mushrooms, and remove the ends from the snap peas.
Add vegetable oil to a small skillet, and turn the stove on to medium heat. Allow the vegetable oil to heat for about a minute before adding the mushrooms. Cook the mushrooms for a few minutes until they’ve softened and become browned.
Pour in the Madeira wine, and cook the wine with the mushrooms for about a minute. Then pour water into the skillet, stirring to evenly incorporate the ingredients. Allow the mushrooms to simmer in the wine sauce for several minutes until the sauce starts to reduce. You’ll notice that there will be less sauce than before and it’ll seem to have thickened a bit. I used water in this recipe but you can use vegetable broth or chicken broth too for added flavor.
If you would like the sauce to be thicker, whisk flour/cornstarch with cold water in a bowl, and pour it into the skillet. Make sure to stir well so that the flour/cornstarch doesn’t start to form lumps. This step is completely optional. For the gluten-free version, use cornstarch instead of flour.
Add a little bit butter, and vegetable spread, to enhance the flavor. I used I Can’t Believe It’s Not Butter since I had it on hand. But this step is also optional if you’d like this dish to be healthier.
Once the wine sauce starts to reduce, add the snap peas, and cook them until they start to soften but still retains its crispness. You want the snap peas to still retain that crunch for added texture in your salad. This will take about 3-4 minutes.
Add in the shrimp at the end, and cook the shrimp until it appears reddish-orange, and no longer gray. If you’re looking for a vegan version, leave out the shrimp and add more veggies.
Plate the spring salad mix and sliced tomatoes. I love spring salad mix because there’s so many vegetables and color. A pretty and elegant salad with no extra work. =)
Wait for the sauce to cool down first. If the sauce is too hot, the salad will wilt.
Pour the shrimp, mushrooms, and snap peas with the Madeira wine sauce over the salad, and sprinkle crushed red pepper on top of the salad for a little spicy kick.
Serve the salad slightly warm.
I’ll be bringing this to Fiesta Friday!
- 1 ½ cup mushrooms, sliced
- 1 tablespoon vegetable oil
- ¾ cups Madeira wine
- ¼ cup water
- ⅛ teaspoon dried thyme
- ½ teaspoon salt
- 1 tablespoon butter (optional)
- 1 cup snap peas, ends removed
- ½ cup shrimp, deshelled and deveined
- 1 teaspoon flour/cornstarch (optional)
- 3 teaspoons water (optional)
- 3 cups spring salad mix (or other salad mixes of choice)
- ½ tomato, sliced
- Crushed red pepper (optional)
- Add vegetable oil to a small skillet, and turn on the stove to medium heat. Allow the vegetable oil to warm up for about a minute.
- Add the mushrooms to the skillet, and cook them until the mushrooms have softened and appear slightly brown.
- Pour the Madeira wine over the mushrooms, and allow the wine to simmer for about a minute. Now, pour the water into the skillet, and add thyme and salt. Stir to evenly incorporate the seasonings. Melt the butter or vegetable spread in the sauce for extra flavor, though this is optional.
- Once the sauce has reduced, you can add the thickener. This step is optional. However, if you would like the sauce to be a bit thicker, whisk flour or cornstarch with cold water in a bowl. Gently pour the flour water mixture into the skillet, and stir well to evenly distribute the flour. Otherwise, lumps will form.
- Add the snap peas to the mushrooms and Madeira wine sauce, cooking the snap peas for 3-4 minutes until the snap peas have softened yet still retains its crispness.
- Lastly, add the shrimp to the skillet and cook them until they’ve turned a reddish orange and no longer appear gray.
- Remove the Madeira sauce from heat, and allow it to cool down for several minutes.
- Plate the spring salad mix and tomatoes.
- Once the sauce has cooled, pour it over the salad. Sprinkle crushed red peppers over the salad for an extra spicy kick.
- Serve the salad warm.
**For the gluten-free version, use cornstarch instead of flour