Summer time is the best. You can walk outside, sit at the pool, ride your bike, gardening, grilling, etc. The possibility is endless. I like eating light in summer. Today, I’m making Citrus Shrimp Salad. It’s fresh, healthy and most of all, full of flavor. L O V E shrimp and citrus together. For the citrus, you can use grapefruit or orange, I’m using orange today. The tangy and sweet citrus vinaigrette dressing is so fresh and can’t be simpler, you’ll see. :-). And if you like salads, I have a few recipes that you might wanna check them out.
Pear Gorgonzola Salad with Balsamic Vinaigrette Dressing
Mixed Green Salad with White Truffle Oil
YUMMMMM!
Let’s cook some food!
The dressing is super simple. It is tangy, sweet and oh so fresh. Here are the ingredients, extra virgin olive oil, Dijon mustard, the juice of half lemon, some orange juice, salt and pepper.
Peel the orange and cut each segment out. Slice each segment between the membrane. Set the orange segments aside.
Squeeze the juice out from the core into a large bowl.
Add the juice of lemon, Dijon mustard, extra virgin olive oil, salt and pepper to taste.
Whisk until combined. Set aside.
I like toasting my nuts to release the aroma and flavor. Toast Marcona almonds for a few minutes in a pan. Set a aside.
You can also use sliced almonds or walnuts if you can’t find Marcona almonds.
Now, for the shrimp. I like to season them with smoked paprika, regular olive oil, salt and pepper.
Add shrimp and the seasoning into a bowl.
Mix everything together.
Heat up cast iron grill (or a pan if you don’t have the cast iron grill). Grill the shrimp 2-3 minutes on each side on medium heat.
I know the recipe says 12-16 shrimp, but I like grilled shrimp so I making extra, 31 to be exact. 🙂
Do not overcook shrimp. You know when it’s cooked when it turns bright pink. Take shrimp off the grill and let them rest on a plate.
Add mixed green salad and dried cranberries into the dressing bowl. Toss gently.
Transfer to serving plates, arrange shrimp on top, top with toasted Marcona almonds, shaved Parmesan cheese and don’t forget your orange segments. Spoon more dressing you have left from the bottom of the salad bowl over the top. Enjoy!
I hope you give this Citrus Shrimp Salad a try. The recipe card is below and let me know how it goes, the comment box is below the recipe card.
- Salad dressing:
- 1 orange
- the juice of half lemon
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 2.5 - 3 oz. mixed green salad
- ⅓ cup toasted Marcona almonds (or sliced almonds or walnuts)
- 2 tablespoons dried cranberries
- salt and pepper
- shaved Parmesan cheese
- Grilled shrimp:
- 12-16 shrimp, peeled/deveined
- a pinch of Salt
- a pinch of Pepper
- a couple dashes of Paprika
- 1 teaspoon regular olive oil
- Peel the orange and cut each segment between the membrane out. Set the orange segments aside.
- Squeeze the juice out from the core into a large bowl.
- Add the juice of lemon, Dijon mustard, extra virgin olive oil, salt and pepper to taste. Whisk until combined. Set aside.
- Toast Marcona almonds for a few minutes in a pan. Set a aside.
- Add shrimp, paprika, a pitch of salt and pepper, regular olive oil into a bowl. Mix everything together.
- Grill the shrimp 2-3 minutes on each side on a cast iron grill, medium heat (or in a pan if you don't have cast iron grill). Do not overcook shrimp. You know when it's cooked when it turns bright pink. Take shrimp off the grill and let them rest on a plate.
- Add mixed green salad and dried cranberries into the dressing bowl. Toss gently. Transfer to serving plates, arrange shrimp on top, top with toasted Marcona almonds, orange segments , shaved Parmesan cheese. Spoon more dressing you have left from the bottom of the salad bowl over the top. Enjoy!
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