Bright, juicy and wonderfully light, this Shrimp and Orange Salad turns a handful of fresh ingredients into a restaurant-worthy lunch in minutes. Sweet orange segments, tender seared shrimp, peppery arugula and crisp cucumber come together in a sunny citrus dressing that is refreshing without being heavy. It is the kind of salad you will want on repeat — quick to assemble, beautiful on the plate and full of fresh, clean flavor.
Ingredients
- 100 g (3.5 oz) shrimp
- 70 g (about 1/2 orange) orange segments
- 50 g (3 tbsp) orange juice
- 25 g (1 cup) arugula
- 10 g red onion (optional)
- 70 g (1/2 cucumber) cucumber
- 5 g (1 tsp) lemon juice
- 7 g (1 1/2 tsp) olive oil
- Rosemary and pepper, to taste
Instructions
- Segment the orange. Squeeze the juice from the remains.
- Marinate the shrimp in 30 g orange juice with salt, pepper, rosemary, and 2 g olive oil for 5-15 minutes, then sear quickly.
- While they marinate, assemble the salad: arugula, orange, cucumber, red onion.
- Top with the shrimp and dress with 20 g orange juice, lemon juice, olive oil, salt, and pepper. Use a deep plate so it is easy to toss.
Tips
- Do not overcook the shrimp — a quick sear keeps them tender and juicy; remove them as soon as they turn pink.
- If you love citrus salads, try our Shrimp, Cherry Tomato and Orange Salad or the creamy Shrimp Couscous Salad with Avocado next.
- For general guidance on choosing fresh seafood, see USDA and browse more fresh ideas at Allrecipes.
Nutrition: per 100 g: 80 kcal, protein 7.2 g, fat 3.1 g, carbs 5.6 g