Shrimp and Citrus Salad
This shrimp and citrus salad is easy, fresh, colorful, and healthy! It comes together quickly and makes a perfectly refreshing and delicious side salad or light main course.
Servings: 4
Ingredients
- 1 pound medium to large shrimp thawed & peeled (tails on optional)
- Ice (for shrimp ice bath)
- 1 ruby red grapefruit peeled & flesh broken into bite-size pieces
- 2 mandarin oranges peeled & segmented (or use a few of the mini mandarins)
- 1 head butter leaf lettuce torn into bite-size pieces
- Large handful of arugula
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon fresh chives chopped
- 1/3 cup sliced almonds
Dressing:
- 2 teaspoons honey
- 2 tablespoons olive oil
- Juice of 1 lime
- Salt & pepper to taste
Instructions
- Fill a medium saucepan with water and a generous pinch of salt. Bring to a boil.
- Meanwhile, prep your shrimp (ensure they're thawed), and add ice to a large bowl filled with water.
- Place the shrimp in the boiling water and cook for 3-4 minutes or until they turn pink (don't overcook). Drain the shrimp and immediately plunge them into the ice bath.
- Meanwhile, prep your other ingredients. I suggest completely removing the grapefruit flesh from the skin, pith, and membrane because it's all fairly tough and bitter. I just use my hands to do this.
- Add the dressing ingredients to a small bowl and whisk together (adjust ingredient quantities as needed according to your taste preferences).
- Drain the shrimp when the salad is ready to go and toss everything together. Add more salt & pepper as needed. Serve immediately.
Notes
- You could also add an avocado to this salad if desired.
- Serves 2 as a main course or 4 as a side.