Shrimp & Orange Salad with Citrus Vinaigrette
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!
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.
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.
- Make the simple shrimp marinade.
- Add shrimp, toss and let Marinate 20 minutes.
- Preheat the broiler, then Broil the shrimp just until done.
- Whisk together the vinaigrette adding any juices from cutting the citrus.
- 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.
- Serve immediately.
More Salad Recipes You’ll Love:
- Easy Greek Salad from Eazy Peazy Mealz
- Citrus Spinach Salad
- Ahi Tuna Nicoise
- Spinach, Strawberry and Pomegranate Feta Salad
- Spicy Mexican Corn Salad
- More Salad Recipes
Shrimp & Orange Salad Recipe with Citrus Vinaigrette
A delightful spring salad with fresh greens, orange wedges, roasted shrimp and a dreamy citrus vinaigrette.
Ingredients
Salad:
- 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
Instructions
- 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.
Notes
*To supreme oranges, peel and remove pith with a knife then segments cut from each orange (supreming), reserving juice.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 316Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 63mgSodium: 492mgCarbohydrates: 33gFiber: 5gSugar: 23gProtein: 9g
21 Comments on “Shrimp & Orange Salad with Citrus Vinaigrette”
I seriously love the combination of flavors in this salad! That vinaigrette is seriously amazing! Thanks for the recipe!