Citrus Shrimp Salad

Shrimp Salad in Orange Peel on a white plate with lime and fresh basil

5 from 3 votes

This recipe for Shrimp Salad in Orange Peel is sure to impress your guests. It looks amazing and tastes even better! The citrus flavors combined with fresh herbs work so great with the shrimp! It's a perfect combination of sweet and savory.

Prep Time25

Cook Time5

Total Time30

Course: Dinner, Lunch

Cuisine: American

Diet: Low Calorie

Servings: orange bowls

Calories: 131kcal

Author: Irina

Equipment

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

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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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