Shrimp and Orange Salad

Shrimp and Orange Salad Recipe: Refreshing and full of Pacific flavors

Imagine a salad that combines the vibrant sweetness of orange with the freshness of shrimp, all wrapped in a citrus sauce that awakens the senses. The Shrimp and Orange Salad is much more than a light option; it's a dish that captures the essence of Pacific flavors and the joy of home cooking. In this recipe, Gina from Whitley takes you step-by-step so you can prepare a delicious, simple, and perfect option at home for any occasion, from a family lunch to a picnic under the tropical sun.

With simple and fresh ingredients, this salad will have a visual and gustatory impact that will surprise everyone at the table. The key lies in the combination of perfectly cooked shrimp and oranges at their best, complemented by a light dressing, which enhances every nuance and provides that feeling of tropical freshness that invites us to travel without leaving home. Furthermore, the versatility of this recipe allows it to adapt to different tastes and needs, making each bite an unparalleled experience, full of sea and citrus flavors, evoking Costa & Citrus, Pacific Flavors, and Marine Sunrise. Let's get to work and discover how to prepare this wonder that combines sea and orange in an explosion of flavor!

Preparation time

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

Ingredients

For the salad

• 300 g raw or cooked shrimp (can be fresh or frozen), peeled and deveined
• 2 large oranges, peeled and segmented
• 1 red onion, thinly sliced
• 1 ripe avocado, cut into cubes (Optional)
• A handful of fresh cilantro, chopped

For the citrus dressing

• Juice of 2 lemons
• Juice of 1 orange
• 2 tablespoons extra virgin olive oil
• 1 teaspoon honey (Optional, to balance acidity)
• Salt and pepper to taste

Utensils we will use

• Sharp knife and cutting board
• Large container or salad bowl
• Jar or container for mixing the dressing
• Spoon or spatula for mixing
• Citrus juicer

Preparation of the Shrimp and Orange Salad

1. Cook and prepare the shrimp

• Wash and clean: If the shrimp are frozen, let them thaw in the refrigerator or in cold water. Then, rinse them under the tap to remove any residue. If using raw shrimp, wash them carefully and dry them with absorbent paper.
• Cooking: If the shrimp are raw, place them in a pot with boiling salted water. Cook for 3 to 5 minutes or until they change color to a bright pink and are firm to the touch. If they are cooked, simply drain them and let them cool. Do not overcook to prevent them from becoming tough and dry.

2. Prepare the fruits and vegetables

• Peel and cut the oranges: Peel the oranges, removing all the white pith, and cut them into segments or cubes if you prefer a more uniform presentation.
• Prepare the onion: Cut the red onion into thin slices and place them in a bowl with cold water for 5 minutes to soften their flavor and reduce their intensity. Drain well before using.
• Peel the avocado: Carefully peel and cut it into medium cubes, so that it doesn't lose juiciness and integrates well into the salad.

3. Mix the main ingredients

• Combine: In a large salad bowl, place the shrimp, orange segments, drained onion, and avocado. Add chopped cilantro for aroma and freshness.
• Stir gently: Use a spoon or spatula to combine all the ingredients without breaking them, ensuring that the flavors mix uniformly.

4. Prepare the citrus dressing and serve

• Make the dressing: In a jar or container, mix the lemon juice, orange juice, olive oil, honey, salt, and pepper. Whisk with a spoon until all ingredients are well combined.
• Incorporate: Pour the dressing over the salad and mix gently so that each bite has that citrusy and aromatic touch.

To finish and serve

Let the salad rest in the refrigerator for 10 minutes for the flavors to meld. Before serving, adjust the seasoning if necessary and add more fresh cilantro if you want an additional aromatic touch. Serve cold, accompanied by toast or crusty bread for a complete experience, evoking the delights of the sea and citrus in every bite. This salad will be the star at any gathering, perfect for warm days or as a refreshing dish for a light lunch at La Huerta del Mar or a delight on tropical coasts. If you want to enhance its flavor even more, accompany it with a few drops of chili sauce or some jalapeño slices for a bolder touch.

I want to share these tips with you

• Select the shrimp well: Choose fresh or thawed quality shrimp to ensure optimal flavor.
• Balance in seasoning: Taste the dressing before adding it to the salad, adjusting salt and acidity to taste so that it stands out without being overpowering.
• Perfect texture: Do not overcook the shrimp to keep them juicy; cooked just right they have better texture and flavor.
• Simple plating: Serve on cold plates or in large platters, decorating with cilantro leaves or orange slices for presentation.
• Ideal pairings: Pair it with a white wine fresh or a light beer, which complement the freshness and citrus of the dish.
• Errors to avoid: Do not add too much citrus juice, as it can make the salad lose balance and become too acidic.

Nutritional Information

• Calories: 210 kcal
• Protein: 15 g
• Fats: 10 g
• Carbohydrates: 18 g
• Fiber: 4 g

Values are approximate per serving and may vary depending on the exact quantities and ingredients used.

5 keys to make it perfect

• The shrimp, cooked just right, maintains its juicy texture and natural flavor.
• Choosing ripe oranges in their best season ensures sweetness and juiciness.
• The balance between acid and sweet in the dressing enhances the flavors without overpowering them.
• Resting in the refrigerator allows the flavors to blend and the salad to cool properly.
• Fresh garnishes like cilantro or more fruit give it an incredible visual and aromatic touch.

When is it ideal to enjoy it?

The Shrimp and Orange Salad is perfect for hot days, family celebrations, picnics, or as an appetizer at elegant dinners. Its tropical freshness makes it ideal for enjoying in summer, at the beach, or at gatherings in La Huerta del Mar. Additionally, it works very well as a main course on weekdays or for surprising at special events with a touch of sea and citrus that evoke Costa & Citrus, Pacific Flavors, or Marine Dawn.

Alternatives and similar recipes to Shrimp and Orange Salad

Frequently asked questions (FAQ)

Share your experience with the Shrimp and Orange Salad

Have you tried it yet? We'd love for you to share how it turned out and what variations you made. Cooking is for experimenting and enjoying, and each preparation adds a personal touch. Don't hesitate to leave your tips and tricks that can inspire other lovers of seafood and tropical fruit flavors.

Culinary glossary

• Devein: Remove the central vein of the shrimp, which can be gritty and affect the texture.
• Blanch: Briefly cook in hot or boiled water to clean or soften ingredients without losing color or nutrients.
• Julienne: Cut into thin, long strips, ideal for vegetables or meats.
• Assemble: Arrange the ingredients in an attractive and organized way, usually in layers or molds.
• Marinate: To submerge ingredients in a mixture of liquids and spices to tenderize and add flavor.