Asian-Inspired Orange Salad with Shrimp

Asian-Inspired Orange Salad with Shrimp! Shrimp is quickly cooked & tossed in a citrusy vinaigrette and served over greens for a healthful and satisfying lunch or dinner.

After coming off of the heavy meal-laden holiday months, it’s nice to start incorporating salads and produce back into the weekly rotation. Somehow, it always slips my mind that most citrus is actually in-season in the wintertime. Lemons and oranges seem so bright and fresh that I always think of them as a spring or summer fruit, but right now, they’re actually in peak season!

I always find myself adding fresh citrus to my cart when I’m strolling the produce aisles at Publix — there are so many uses for oranges, from desserts to savory applications to salads like the one I’m sharing today. I was so inspired by the tangy flavors of Sunkist^® Minneola Tangelos and the beautiful aroma of Sunkist Navel Oranges, that I built a whole salad recipe around them. And, let me tell you, it was SO GOOD… but also good for you! You can buy and save on these Sunkist varieties at SunkistShopperHub.com

Navel Oranges vs. Minneola Tangelos

You’re probably familiar with classic Navel Oranges. They’re the sweet, seedless oranges with a floral aroma that peel easily and you might find sliced into wedges or wheels in a school lunch. For the longest time {like, until I wrote this post}, I had no idea that the Navel Orange got its name from the navel-like formation on the blossom end of the orange. They’re in season from November to June, making this a peak time to enjoy them!

Minneola Tangelos might be a lesser-known piece of citrus to most, although they’re quite identifiable by the knob-like formation at their stems. They are actually a cross between a grapefruit and a tangerine and happen to be the juiciest of all citrus varieties. They have a bold, tart and tangy flavor and are in season from mid-December through April.

Both Navel Oranges and Minneola Tangelos are excellent sources of Vitamin C, making them an ideal addition to your diet, either straight up or in recipes like this mouthwatering Asian-Inspired Orange Salad with Shrimp.

Ingredients 

Let’s talk about this salad. It’s light and refreshing with the pops of citrusy flavor, yet filling with the addition of shrimp, sliced almonds and shredded cabbage. It’s truly one of the best salads I’ve made in a while and it takes almost no time to put together. Here’s what you’ll need:

• A bag of your favorite salad mix — I used a spring mix.
• Shrimp. You can use frozen or fresh, it’s delicious either way.
• Shredded cabbage. Napa or purple, your call.
• Sliced almonds. These add a wonderful crunch.
• A Navel Orange. You’ll be removing the skin and slicing. I’ll explain how to do that in a moment.
• Minneola Tangelos. Two for slicing and one for juicing.
• Scallions. For that oniony flavor!
• Sesame seeds. Because they’re pretty and tasty.

The Asian-inspired vinaigrette I used for this is what really tied everything together and it is DELICIOUS. I plan on using it in a variety of ways (as a marinade for salmon, over grain bowls, etc.). It comes together very simply as well with ingredients I always have on hand:

• Olive oil.
• Citrus juice. I juiced one of my Minneola Tangelos and it was perfect with the tart, punchy flavor.
• Low sodium tamari or soy sauce.
• Sesame oil.
• Orange zest — just zest one of the oranges before you remove the pith to make slices.
• Red pepper flakes for a little heat.
• A minced or grated garlic clove.

Instructions

Prepare the Vinaigrette:

In a small bowl or jar with a tight-fitting lid, combine all the vinaigrette ingredients.

Shake or whisk until well mixed and emulsified. Set aside for later use.

Cook the Shrimp: Heat a tablespoon of olive oil in a large skillet over medium-high heat.

Add the shrimp and cook for 2-3 minutes on each side until they are opaque and cooked through.

In the last minute of cooking, add about 2 tablespoons of the prepared vinaigrette to the skillet. Toss the shrimp to coat and let it bubble for about a minute until it creates a glaze. Remove from heat.

Assemble the Salad:

In a large bowl, toss together salad greens and shredded cabbage.

Divide the salad mixture onto two plates or place it in a large salad bowl.
Arrange orange slices and cooked shrimp on top of the salad.

Sprinkle with sliced almonds, sliced scallions, and sesame seeds.

Drizzle the remaining vinaigrette over the salad.

How to Cut an Orange into Slices

Have you ever been served a salad containing orange wheels without the skin? It’s a perfect way to enjoy the juicy fruit without dealing with the outside, and it’s pretty easy to accomplish with just a cutting board and a sharp paring knife! Here’s how I created the beautiful orange slices you see in this salad:

1. On a cutting board, slice the ends from the orange at the top and bottom. This will create a flat surface that creates a stable surface to prevent rolling while cutting. 

2. Starting at the top, use your knife to cut just deep enough to remove the skin and pith (bitter white part under the skin). Cut with the rounded shape of the orange (not straight down) to avoid losing any of the flesh. Discard the peel.

3. Turn the (now naked) orange onto its side and slice into wheels for use in salads and desserts.

Other Recipes Using Oranges

If you haven’t noticed from my blog logo, I’m a big fan of oranges and citrus! It’s no surprise that I have quite a few other recipes that contain sweet, juicy oranges of all kinds! Once you’ve tried this salad, give these other recipes a try: 

• Orange Dreamsicle Tart
• Orange-Avocado Salad with Honey Vinaigrette
• Orange-Rosemary Mocktails
• Orange Yogurt Bread