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Photo: Ian Bagwell; Styling: Dan Becker Photo by: Photo: Ian Bagwell; Styling: Dan Becker

Shrimp, Watercress, and Millet Salad

This light and delicious salad combines shrimp, millet, watercress, and fresh mint leaves.

Sunset JANUARY 2009

  • Yield: Serves 4
  • Total:30 Minutes


  • 1/4 cup millet (hulled)*
  • 2 tablespoons plus 1 tsp. extra-virgin olive oil, divided
  • 1 to 2 lemons
  • 1/2 teaspoon kosher salt
  • 3 cups loosely packed stemmed watercress (about 1 bunch)
  • 1 cup loosely packed mint leaves, chopped
  • 1/3 cup finely chopped red onion, rinsed and drained
  • 1 cup cooked bay shrimp, rinsed and drained


1. In a small saucepan, bring millet, 1 tsp. olive oil, and 3/4 cup salted water to a boil. Reduce heat and simmer, covered, 20 minutes. Remove from heat and let stand 5 minutes.

2. Meanwhile, zest 1 1/2 tsp. peel and 2 tbsp. juice from 1 to 2 lemons. In a small bowl, whisk together zest and juice, remaining 2 tbsp. oil, and the salt.

3. Put millet in a serving bowl. Pour in dressing and toss gently. Add watercress, mint, onion, and shrimp, and toss gently to mix.

*Buy in boxes or in bulk at well-stocked groceries and natural-foods stores.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 47%
  • Protein: 11g
  • Fat: 9.3g
  • Saturated fat: 1.4g
  • Carbohydrate: 14g
  • Fiber: 4.6g
  • Sodium: 325mg
  • Cholesterol: 69mg

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Shrimp, Watercress, and Millet Salad recipe