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Shrimp & Orange Salad with Citrus Vinaigrette | Crisp greens, juicy orange segments, strawberries and lemon kissed shrimp with a citrus vinaigrette

Shrimp & Orange Salad with Citrus Vinaigrette

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As the weather grows warmer, this light, refreshing and zesty Shrimp & Orange Salad is the perfect meal.

Shrimp, Orange, & Watercress Salad with Citrus Vinaigrette on a white plate with cut citrus in the background

Shrimp & Orange Salad with Citrus Vinaigrette

3 minutes of broiler time is the only cooking this lovely salad needs. When you need a lighter, healthy meal, an entree salad hits the spot. Crisp greens, sweet berries and luscious citrus pair beautifully with the plump, broiled shrimp. I’ve portioned out these salads as a first course, but doubling would be a fabulous entree with some crusty bread and a glass of chilled white wine.

Overhead view of Shrimp & Orange Salad with Citrus Vinaigrette

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Shrimp & Orange Salad with Citrus Vinaigrette

Shrimp & Orange Salad with Citrus Vinaigrette

A delightful spring salad with fresh greens, orange wedges, roasted shrimp and a dreamy citrus vinaigrette.

Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Yield 4 servings



  • 12 jumbo shrimp, peeled and deveined
  • 3 tablespoons fresh lemon juice
  • 5 tablespoons extra virgin olive oil, divided
  • 3 oranges (I used 2 blood oranges and 1 navel orange), peel and pith removed with a knife then segments cut from each orange (supreming), reserving juice
  • 8 ripe strawberries, sliced
  • 4 ounces fresh greens (spinach, arugula or watercress)
  • Salt and pepper to taste

Salad Dressing:

  • 2 tablespoons orange juice (use reserved juice)
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste


  1. Combine lemon juice with 2 tablespoons of the olive oil in a medium bowl. Add salt and pepper if desired (I added a scant ½ teaspoon kosher salt). Add shrimp, toss and let marinate 20 minutes.
  2. Preheat the broiler. Cover broiler pan with non-stick foil. When shrimp are done marinating, place them in a single layer on broiler pan and place on the top rack, a few inches below the element. Broil about 1½ minutes or more per side, just until they turn pink. Let cool while you make the dressing.
  3. Whisk together any juices from the oranges (squeeze the membranes to get every drop of juice), champagne vinegar, mustard and the remaining 3 tablespoons of olive oil. Season with a pinch of salt and a few grinds of black pepper if desired.
  4. Toss greens with the salad dressing and divide between 4 salad bowls or plates. Top with orange segments, sliced strawberries, and 3 shrimp.
  5. Serve immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 316Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 63mgSodium: 492mgCarbohydrates: 33gFiber: 5gSugar: 23gProtein: 9g


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