Brighten up your meal with this refreshing and vibrant Citrus Shrimp Salad, served in charming orange peel bowls! It's perfect for a summer lunch or a light dinner. The salad combines succulent shrimp and juicy orange, all tossed in a zesty citrus dressing. It looks amazing and tastes even better!
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I love the prawn/orange/fresh basil combination in a salad. The citrus flavors combined with fresh herbs work so great with the shrimp! Like these Sweet and Savory Stuffed Chicken Quarters and the Slow Cooker Sweet Duck Legs, it's a perfect combination of sweet and savory!
Using orange peel bowls is optional, but it's such a pretty presentation if you're having a dinner party. Something cre8ive for your guests!
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Reasons to love this recipe
- Refreshing and Flavorful: The combination of juicy oranges, fresh basil, and succulent shrimp creates a burst of refreshing flavors!
- It's Pretty: Serving the salad in orange peel bowls adds a unique and elegant touch; perfect for impressing your guests at a gathering or a special occasion. You should also try these Easy Tuna Pâté-Filled Tulips as a simple and creative dish.
- Easy to Make: With simple ingredients and straightforward steps below.
- It's Light and Low-Calorie: Like in this Citrus Avocado Salad Recipe, the fresh ingredients and light dressing make this salad a low-calorie option.
Ingredients
- Prawns/shrimp: I like to purchase large shrimp as they are the perfect bite-size for this salad. Any larger, and they need to be bitten or cut. Here is a great guide on shrimp sizes to help you choose the right ones.
- Arugula: Arugula has a distinctive, slightly peppery taste that can add a nice contrast to the sweet and tangy flavors of the citrus and dressing. Plus, it's super nutritious: it's rich in vitamins A, C, and K, as well as folate, calcium, and antioxidants!
- Orange: adds refreshing citrusy flavors.
- Red onion: adds a little spice and color to the salad.
- Fresh Basil Leaves: add more freshness and a subtle minty flavor. If you like basil, you must try this Cauliflower Steak with Prosciutto and Burrata recipe as well.
- Basil seasoning: I like to add a little dried basil when cooking the shrimp, but you can season them any way you like.
Please see the recipe card at the end of this post for the full ingredient list and quantities
Substitutions and variations
- Shrimp: swap shrimp with grilled scallops, crab meat, or tofu.
- Oranges: instead of oranges you can use pineapple chunks and use the pineapple skin as the family-style salad bowl instead of the individually portioned orange bowls.
- Fresh Basil: you can also use fresh mint leaves or cilantro.
- Make it spicy: season the shrimp with Cajun seasoning or stir in some chili flakes when cooking them on the stove.
- Add more veggies: add some different-color bell peppers for extra crunch and/or add some fresh avocado for extra nutrition.
Preparation
STEP 1: Cook the shrimp
In a medium skillet, heat the olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add the shrimp and season with dried basil. Cook for 2-3 minutes on each side or until the shrimp are pink and opaque. Remove from heat and let cool slightly.
STEP 2: Prepare Orange Bowls
Cut the oranges in half and carefully scoop out the flesh without damaging the peel. Set the peel halves aside to use as bowls. Segment the orange flesh, removing any seeds, and chop it into bite-sized pieces. Set aside.
STEP 3: Make the salad
In a large mixing bowl combine the arugula, red onion, chopped fresh basil, the chopped orange segments, and the cooled shrimp.
STEP 4: Make dressing and assemble
In a small bowl whisk together all the dressing ingredients, pour it over the salad and gently toss to coat all ingredients. Spoon the salad mixture into each orange peel bowl.
Top Tips
- Avoid overcooking the shrimp by cooking them just until they turn pink and opaque. Overcooked shrimp can become tough and rubbery.
- Select large, firm oranges that can stand upright and have thick peels.
- For extra stability, you can trim a small slice off the bottomof each orange half to create a flat base.
- Taste the dressing before adding it to the salad and adjust the seasoning as needed, to balance the sweetness, tanginess, and saltiness.
- Add a bit of orange or lime zest to the dressing for an extra burst of citrus flavor.
Frequently Asked Questions
It's best to make the salad the same day you are serving it. A few hours before is even better. But, if you would like to make it a day ahead, prepare all the ingredients, including cooking the shrimp and carving out the orange from its peel, but keep the orange separate from the rest of the salad ingredients, to avoid having a soggy salad. When ready to serve, add the diced oranges into the salad. Add the dressing last.
Can I use frozen already-cooked shrimp in the salad?
You can purchase the packaged cooked shrimp and add it to the salad, for sure. I find, though, that the taste is a little different. The cooked shrimp taste meatier, fancier, richer (for lack of a better description :))
Can I use regular lettuce as a substitute for arugula?
Absolutely. You can use any lettuce you like. Mixed greens or spinach are great. Or you can a mix of both.
Though it's best served fresh, if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
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Recipe
Citrus Shrimp Salad
Ingredients
For the shrimp:
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 lb large shrimp peeled and deveined
- 1 teaspoon dried basil seasoning
For the salad:
- 4 large oranges
- 2 cups fresh arugula
- ½ cup red onion thinly sliced or finely chopped
- ¼ cup fresh basil chopped
For the dressing:
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- ¼ teaspoon salt optional
- 1 tablespoon honey
Instructions
- Cook shrimp: In a medium skillet, heat the olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add the shrimp and season with dried basil. Cook for 2-3 minutes on each side or until the shrimp are pink and opaque. Remove from heat and let cool slightly.1 tablespoon olive oil, 1 clove garlic, 1 lb large shrimp, 1 teaspoon dried basil seasoning
- Prepare oranges:While the shrimp are cooling, use a sharp knife to cut the oranges in half horizontally. Then use a paring knife to cut around the edge of the orange, close to the peel, being careful not to puncture the peel. Make a few vertical cuts between the membranes to release the segments. This makes it easier to scoop them out. Use a spoon to carefully scoop out the segments and place them in a bowl. Remove any remaining pulp and white pith from the inside of the peel with the spoon or your fingers. Set the peel halves aside to use as bowls. Remove any seeds from the segments and chop them into bite-sized pieces. Set aside. While segmenting or scooping out the orange flesh, work over a bowl to catch any juice. This juice can be used in the dressing for the salad. Rinse the empty orange halves under cold water to remove any leftover pulp or juice. Pat them dry with a paper towel and set aside.4 large oranges
- In a large mixing bowl combine the arugula, red onion, chopped fresh basil, the chopped orange segments, and the cooled shrimp.2 cups fresh arugula, ½ cup red onion, ¼ cup fresh basil
- In a small bowl whisk together all the dressing ingredients, pour it over the salad and gently toss to coat all ingredients. Spoon the salad mixture into each orange peel bowl.2 tablespoons fresh lime juice, 2 tablespoons olive oil, 1 tablespoon honey, ¼ teaspoon salt
Notes
- Avoid overcooking the shrimp by cooking them just until they turn pink and opaque. Overcooked shrimp can become tough and rubbery.
- Select large, firm oranges that can stand upright and have thick peels.
- For extra stability, you can trim a small slice off the bottom of each orange half to create a flat base.
- Taste the dressing before adding it to the salad and adjust the seasoning as needed, to balance the sweetness, tanginess, and saltiness.
- Add a bit of orange or lime zest to the dressing for an extra burst of citrus flavor.
- Though it's best served fresh, if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
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