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.
Servings: 2 people
Ingredients
For Vinaigrette
- ¼ cup olive oil
- 2 tablespoons Minneola Tangelo juice freshly squeezed
- 2 tablespoons low sodium tamari or soy sauce
- ¼ teaspoon sesame oil
- ½ teaspoon orange zest
- 1 clove garlic minced or grated
- ¼ teaspoon red pepper flakes
For Shrimp
- 1 tablespoon olive oil
- 20 pieces shrimp peeled & deveined
- 1 bag salad mix
- ½ cup shredded cabbage napa or purple
- 2 Minneola Tangelo Oranges peeled & sliced*
- 1 Naval orange peeled & sliced*
- ¼ cup sliced almonds
- 2 scallions thinly sliced on the diagonal
- 2 teaspoons sesame seeds
Instructions
Make Vinaigrette
- In a small bowl or a jar with tight-fitting lid, combine all of the ingredients for vinaigrette. Shake or whisk until emulsified and set aside.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp and cook about 2-3 minutes on each side or until opaque and cooked through.
- In the last minute of cooking, add about 2 tablespoons of the vinaigrette and toss to coat. Let it bubble for about a minute until it creates a glaze. Remove from heat.
Assemble Salad
- Toss together salad greens and shredded cabbage. Place on two plates (or in one large salad bowl.)
- Add orange slices and cooked shrimp on top. Sprinkle with sliced almonds, sliced scallions and sesame seeds. Drizzle with remaining vinaigrette.
Notes
- See directions above for instructions on how to remove the skin from oranges and create slices for salad.
- Before peeling and slicing your Naval orange, use a microplane to remove about ½ teaspoon zest which will be used in the vinaigrette.