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.
Prep Time15 minutes mins
Cook Time5 minutes mins
Course: Salad
Cuisine: Asian
Servings: 2 people
Author: The Kitchen Prep
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
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.
- 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.