Go Back

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 mins
Cook Time5 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.