Shrimp Mushroom Madeira Salad
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
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.
Madeira wine sauce
  • 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)
  1. 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.
  2. Add the mushrooms to the skillet, and cook them until the mushrooms have softened and appear slightly brown.
  3. 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.
  4. 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.
  5. 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.
  6. Lastly, add the shrimp to the skillet and cook them until they’ve turned a reddish orange and no longer appear gray.
  7. Remove the Madeira sauce from heat, and allow it to cool down for several minutes.
  8. Plate the spring salad mix and tomatoes.
  9. Once the sauce has cooled, pour it over the salad. Sprinkle crushed red peppers over the salad for an extra spicy kick.
  10. Serve the salad warm.
*For the vegan version, leave out the shrimp
**For the gluten-free version, use cornstarch instead of flour
Recipe by Cooking with a Wallflower at