Description
A refreshing and vibrant shrimp salad featuring juicy oranges, creamy avocado, and sweet mango tossed with mixed greens and a zesty homemade orange vinaigrette. Perfect as a light lunch or dinner, this recipe highlights the natural sweetness of the shrimp complemented by bright citrus flavors and crisp vegetables.
Ingredients
Scale
Shrimp and Salad
- 1 pound raw medium sized shrimp
- 8 ounces mixed greens
- 1/4 red onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 3 large oranges (for segments and wheels)
- 1 mango, sliced and diced
- 1 avocado, sliced and diced
Orange Vinaigrette
- Zest from 2 large oranges (about 2 teaspoons)
- Juice from 2 large oranges
- 1/4 cup olive oil
- 1 tablespoon rice vinegar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon minced garlic
Instructions
- Make the vinaigrette: Zest 2 large oranges and add about 2 teaspoons of the zest to a small bowl or jar. Juice the same oranges into the bowl. Add olive oil, rice vinegar, kosher salt, and minced garlic. Whisk or shake well until fully combined.
- Marinate the shrimp: Place cleaned raw shrimp in a bowl and pour about half of the orange vinaigrette over them. Toss to coat completely. Cover and refrigerate for at least 15 minutes, up to 8 hours, to let the flavors meld.
- Store remaining vinaigrette: Keep the leftover vinaigrette in an airtight container in the refrigerator. You may need to re-whisk before serving.
- Prepare to cook shrimp: Choose your cooking method—either preheat a grill to high or a large stovetop pan to medium-high heat. The grill usually takes longer to preheat.
- Prep fruits and vegetables: Slice and dice the mango and avocado. Thinly slice the red onion and red bell pepper. For the oranges, carefully peel and segment or slice into wheels by cutting off the ends and removing the peel, then cutting as desired.
- Cook the shrimp: Cook the shrimp on the grill or stovetop pan for 3-4 minutes per side until the shrimp turn pink and are cooked through.
- Assemble the salad: Divide mixed greens into serving bowls. Top with prepared fruits, vegetables, and cooked shrimp. Drizzle the remaining orange vinaigrette over the salad and toss gently. Serve immediately.
Notes
- Marinating shrimp in the orange vinaigrette enhances the flavor but avoid exceeding 8 hours, or shrimp may become mushy.
- Ensure the grill or pan is hot before cooking shrimp for the best sear and texture.
- Use fresh oranges for both zest and juice for the most vibrant citrus flavor.
- Variation: Garnish with fresh herbs such as cilantro or parsley for added freshness.
- This salad is best served immediately to maintain the crispness of the greens and freshness of the fruit.
