Yummy & Easy Salad with Shrimp
Perfect for a weeknight light meal, but elegant enough to serve to guests, this shrimp salad is easy, healthy and will become a go to recipe in your dinner rotation!
The pre-cooked shrimp is an easy time saver, but feel free to simply steam or sauté your shrimp if you prefer, and in good weather you can even brush your shrimp with some tasty Roasted Garlic oil and grill them.
The creaminess of the avocado, tenderness of the shrimp, juiciness of the orange segments and slight bite from the onions and garlic combine scrumptiously with the sweet and tangy dressing. A perfect salad for entertaining, it is as beautiful as it is delicious!
I love to BE BRAVE and share some new techniques like making orange supremes (see Chef Notes) but you can simply slice oranges or grapefruit or even use canned orange or grapefruit segments if you prefer.
Citrus & Shrimp Salad
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
2 cups romaine or spring greens
½ red onion, diced
1 cup quartered cherry tomatoes
1 clove garlic, minced
1/8 teaspoon crushed red chili flakes (more to taste)
12 oz cooked, peeled shrimp
2 tablespoons O&V Citrus Grapefruit vinegar *
2 tablespoons O&V Lemon EVOO *
1 teaspoon Runamok Sugar makers Cut Maple Syrup *
1 diced avocado
1 cup sugar snap peas, cut in halves (optional)
Oranges, supreme (see Chef Note)
¼ cup crumbled feta (optional)
Salt and pepper to taste
Preparation
In a dressing mixer or small jar emulsify the 1 teaspoon of the vinegar, with the EVOO, garlic, and chili flakes. Season to taste with salt and pepper
In a large bowl, combine the red onion, tomato, shrimp, diced avocado and sugar snap peas (if using). Pour the dressing over and toss gently to mix. Let sit for 30 minutes before serving for flavors to combine.
Place the remaining vinegar (about 1 tablespoon + 2 teaspoons) in a small pan with the maple syrup and heat gently over a medium flame stirring continuously until reduced and syrupy (about 2 minutes). Remove from the flame and let come back to room temperature.
Create a bed of greens on a plate, add the shrimp salad mixture and top with orange supremes and crumbled feta. Drizzle with the reduced vinegar and maple syrup mixture
Serves 2-4
Active time 15 minutes Total Time: 15 minutes plus time to allow flavors to develop
Chef Note
Those perfect citrus segments with no pith and no membrane that you see at restaurants – well they have a name – the technique is called supreming, and with a little practice it is really quite simple and results in those fancy segments.
How to supreme an orange: First, watch this video to learn how to easily peel an orange. Once peeled (no skin or white pith), you’ll be able to see the membranes between the orange segments. Using a paring knife simply slice along the inside of the membranes and then lift the orange wedge out and place in a bowl – Voila – orange supremes
Notes
* The sweet and tangy flavor of this Citrus Grapefruit vinegar with its slightly bitter finish is a perfect complement to this salad. A potential substitute is to combine the juices of an orange and a grapefruit, and cook over low heat with some sugar till reduced in half and use in place of the vinegar. It won’t be the same but will be a reasonable alternative. The Lemon EVOO adds nice citrusy zing. Use an Unflavored EVOO and add some lemon zest if you prefer. The maple syrup adds nice sweetness and viscosity but you can use any high-quality honey or maple syrup.
The highlighted products are available at Oil & Vinegar stores
Categories: Entrée, Gluten Free, Dairy Free Option, Easy Weeknight Meal, Quick Dinner, Shrimp Salad, Avocado, Citrus Grapefruit Vinegar, Lemon EVOO, Avocado and Shrimp Salad, Easy Entertaining, Healthy Eating, Soups and Salad,
