As the weather grows warmer, this light and zesty Shrimp & Orange Salad is the perfect meal.
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.
Summer Dinner Salad Recipes:
Brilliant Beef Salads
- Grilled Keilbasa and Warm Mustard Viniagrette Salad by Our Good Life
- Roasted Tomato Vinaigrette Beef Salad by Sunday Supper Movement
- Southwestern Steak Salad by Hezzi-D’s Books and Cooks
Choice Chicken Salads
- BBQ Chicken Salad by Palatable Pastime
- BBQ Chicken Avocado Hemp Seed Salad by Family Foodie
- Caribbean Chicken Quinoa Salad by My Life Cookbook
- Grilled Panzanella Salad with Chicken Sausage by A Mind “Full” Mom
Superb Seafood Salads
- Beer Steamed Shrimp Salad by Cindy’s Recipes and Writings
- French Lentil Salad Nicoise-Style with Seared Tuna by Caroline’s Cooking
- Red Camargue and Wild Rice Salad with Tuna by Food Lust People Love
- Roasted Cod and Edamame Salad by The Bitter Side of Sweet
- Shrimp & Orange Salad with Citrus Vinaigrette by That Skinny Chick Can Bake
Vibrant Veggie Salads
- 12 large or jumbo shrimp, peeled and deveined
- 3 tablespoons fresh lemon juice
- 5 tablespoons extra virgin olive oil, divided
- 2-3 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
- Reserved orange juice, about 2 tablespoons
- 1 tablespoon champagne vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- 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.
- 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.
- 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.
- Toss greens with the salad dressing and divide between 4 salad bowls or plates. Top with orange segments, sliced strawberries, and 3 shrimp.
- Serve immediately.