As the weather grows warmer, a light and zesty Shrimp & Orange Salad is the perfect meal. Roasted shrimp pair beautifully with fruit & greens.

There are numerous Shrimp Salad Recipes, but this light version with a delightful Citrus Vinaigrette is delicious!

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

Why You Should Make this Shrimp Salad

  • 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

How to Make this Healthy Shrimp Salad

I adore shrimp salad made with mayonnaise and packed between two slices of soft bread, but this shrimp salad is light, flavorful and paired with a simple vinaigrette, greens, and fresh fruit.

  1. Make the simple shrimp marinade.
  2. Add shrimp, toss and let Marinate 20 minutes.
  3. Preheat the broiler, then Broil the shrimp just until done.
  4. Whisk together the vinaigrette adding any juices from cutting the citrus.
  5. Toss greens with the salad dressing and divide between 4 salad bowls or plates. Arrange orange segments, sliced strawberries, and 3 shrimp over the greens.
  6. Serve immediately.

More Salad Recipes You’ll Love:

Shrimp & Orange Salad Recipe with Citrus Vinaigrette

Shrimp & Orange Salad Recipe with Citrus Vinaigrette

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

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



  • 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, supremed*, 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.


*To supreme oranges, peel and remove pith with a knife then segments cut from each orange (supreming), reserving juice.

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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