Salad with shrimp and orange

Shrimp and Orange Salad Recipe

Hello! Let's prepare together a fresh and vibrant option that combines the best of the sea with the citrus touch of fruit. This shrimp and orange salad is perfect for those looking to balance flavor and lightness without complicating life in the kitchen. The contrast between the warm shrimp and the crisp freshness of the lettuce will make you want to repeat it many times.

Preparation time

To help you organize better, here is the breakdown of the times needed to have this dish ready on your table.

• Preparation: 15 minutes
• Cooking: 10 minutes
• Total: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

The key to this dish lies in the freshness of its components. Being a preparation with few elements, the quality of each one will shine in the final result. Here is the exact list of what we will need:

• 800 gr of cleaned shrimp
• 1 tbsp butter
• 1 Romaine lettuce, disinfected and chopped
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• 2 Oranges, cut into wedges
• ¼ cup chopped walnuts
• Panela cheese cubed, to taste
• 1 Avocado cut into cubes
• Salt and freshly ground black pepper to taste

For substitutions and adjustments

Sometimes we don't have everything on hand, and that shouldn't stop you. If you can't find romaine lettuce, you can use a mix of green leaves or even try something different like in this spinach, orange, and strawberry salad which also plays with sweet flavors. If you don't have panela cheese, you can replace it with fresh cheese, feta cheese for a saltier touch, or goat cheese if you prefer something creamier. If the walnut is not to your liking or you have allergies, sliced almonds or sunflower seeds are excellent options to maintain that crunchy touch.

Utensils we will use

You don't need sophisticated equipment to achieve a restaurant-quality result; these basic utensils you surely have at home are enough:

• Large pan (preferably non-stick)
• Cutting board
• Sharp knife (for orange segments and vegetables)
• Large bowl or salad bowl
• Wooden spoon or spatula
• Tongs or serving spoons

Step-by-step preparation

Let's divide the process to make it very smooth. The important thing here is not to overcook the seafood so that it remains juicy.

Phase 1: Cooking the shrimp

1. Sauté the onion. Place the pan over medium heat and add the tablespoon of butter. Once melted, incorporate half of the red onion sliced. Cook, stirring gently until the onion is transparent and releases its aroma.
2. Cook the shrimp. Slightly increase the heat and add the cleaned shrimp to the pan. Sauté for a few minutes. You'll know they're ready when they change from their grayish color to a vibrant pink and orange hue and their texture feels firm but tender.
3. Rest. Remove the pan from the heat and let the shrimp cool down a bit. We don't want them to be boiling when they touch the lettuce so as not to wilt it too quickly.

Phase 2: Assembling the fresh salad

1. Green base. In a large bowl, place the romaine lettuce, previously washed, disinfected, and torn by hand to prevent oxidation.
2. Ingredient integration. Add the rest of the sliced red onion (the raw part will provide a crispy bite), the seedless orange segments, the chopped walnuts, the panela cheese cubes, and the avocado to the bowl. It's best to add the avocado at the end of the mixture so it doesn't get mashed.
3. Seasoning. Sprinkle salt and ground black pepper to taste over the fresh ingredients. Stir carefully using two spoons or your clean hands to integrate the flavors without mashing the avocado.

To finish and serve

For the final assembly, serve a generous bed of the fresh salad mixture on each plate. Crown each portion by distributing the warm shrimp we cooked at the beginning. The temperature contrast between the warm shrimp and the fresh orange is delicious. If you like seafood flavors with a touch of pasta, you might be interested in trying the shrimp and lemon pasta salad, but today we will enjoy this light version. Serve immediately to take advantage of the crunchy texture of the walnuts and the freshness of the lettuce.

Nutritional Information

This recipe is an excellent source of lean protein thanks to the seafood and provides healthy fats from the avocado. Here are the estimated values per serving:

• Calories: 320 kcal
• Proteins: 28 g
• Fats: 18 g
• Carbohydrates: 14 g
• Fiber: 6 g

Note: Nutritional values are approximate and may vary depending on portion sizes and the brands of ingredients used.

5 keys to make it perfect

Although it's a simple recipe, the details make the difference between a normal salad and a spectacular one. Here are my secrets:

1. Do not overcook the shrimp: It's the most common mistake. As soon as they turn pink and form a «C», remove them. If they close forming an «O», they are overcooked and will be chewy.
2. Oranges «à vif»: Try to cut the orange segments without the white pith or the transparent membrane. This is called cutting «à vif» or supremes, and it makes eating the salad much more pleasant, releasing all the juice in every bite.
3. Less aggressive onion: If purple onion seems too strong raw, you can soak it in ice water with a splash of vinegar for 10 minutes before using it. This softens its flavor.
4. Play of textures: Make sure the lettuce is very dry before mixing. If it has water from washing, the natural dressing from the orange and avocado will not adhere and the salad will be watery.
5. The avocado at the end: Cut the avocado just before serving to prevent it from turning black (oxidizing). Its creaminess is the perfect counterpoint to the acidity of the orange.

When is it ideal to enjoy it?

This shrimp and orange salad is incredibly versatile. It's ideal as a main course for a light weeknight dinner when you want to eat something nutritious but don't have much time, similar to the practicality of a nopalitos salad with red quinoa if you're looking for light options. It also works wonderfully as an elegant appetizer for a Sunday family meal or special celebrations like birthdays, as the colorful dish looks very festive on the table. In warm seasons, like spring or summer, it's a refreshing relief that provides vitamins without the heaviness of hot stews.

Comparison table

Sometimes we look for salads and don't know which one to choose. Here I compare our star recipe with other popular options so you can decide which one you crave today.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how this salad turned out for you. Did you dare to add any extra ingredients? Perhaps a little mango like in the mango and cucumber pasta salad would give it an interesting twist. Leave your comment and share your own tricks so we can all learn together!

Culinary glossary

So you don't have any doubts while cooking, here I explain some terms we used today:

• To julienne: To cut an ingredient, such as onion, into very thin and elongated strips.
• Sauté: To cook a food over low or medium heat in a little fat (oil or butter) so that it softens and releases flavor without burning.
• Disinfected: Process of cleaning raw vegetables (such as lettuce) in a special solution or water with vinegar to eliminate bacteria.
• Orejona: Refers to romaine lettuce, known for its long, firm, and crispy leaves, ideal for supporting heavy ingredients.
• Segments: The natural sections into which the flesh of citrus fruits like orange or tangerine is divided.