Plump shrimp, sweet cherry tomatoes and juicy orange segments tossed in a creamy dill-garlic dressing — this salad is sunshine in a bowl. Crisp iceberg lettuce keeps it light and crunchy, while the citrus brightens every bite. If shrimp is your thing, our Bruschetta with Shrimp Salsa makes a perfect starter for the same meal.
Ingredients
For the dressing
- Sour cream 10% or Greek yogurt to taste
- Fresh dill to taste
- A couple of garlic cloves
For the salad
- Iceberg lettuce
- Cherry tomatoes
- 1 orange
- Shrimp
Instructions
- Prep the shrimp: if unpeeled, remove the vein along the back — it lifts out easily with a knife if raw and grey, or rinses out under water if pre-cooked and red.
- Cook the shrimp until just done (or simply heat through if pre-cooked).
- Tear the iceberg lettuce, halve the cherry tomatoes and cut the orange into segments.
- Mix the sour cream or yogurt with chopped dill and crushed garlic for the dressing.
- Toss the salad ingredients with the dressing and serve.
Tips
- Pat the shrimp dry before cooking so they sear instead of steam — you’ll get better flavor and texture.
- Cut the orange into clean segments (supremes) to avoid bitter pith. Our Caesar Salad Lavash Cups are another fresh, crunchy option for salad night.
- Dress the salad just before serving so the lettuce stays crisp. Serious Eats offers excellent guidance on balancing creamy dressings.
Nutrition
Per 100 g: 56 kcal | Protein 6 g | Fat 2 g | Carbs 2 g