Shrimp and Orange Salad Recipe
The combination of shrimp with orange creates a fresh, refreshing, and healthy salad, ideal for hot days. This recipe stands out for its citrus flavor balanced with the tenderness of the seafood, making a light dish full of nutrients perfect for any time.
- Shrimp and Orange Salad Recipe
- Preparation time
- Ingredients to prepare a fresh shrimp and orange salad
- Utensils we will use to make the shrimp and orange salad
- How to make shrimp and orange salad step by step
- Prepare the shrimp
- Prepare the fresh ingredients
- Prepare the citrus dressing
- Integrate the ingredients
- To finish and serve
- Approximate nutritional value of the shrimp and orange salad
- 5 key tips for a perfect shrimp and orange salad
- When is it ideal to enjoy shrimp and orange salad?
- Comparative table of shrimp and orange salad with similar recipes
- Frequently asked questions (FAQ)
- Share your experience
- Culinary glossary for shrimp and orange salad
Preparation time
So you can organize your time, here are the details of the process:
- Preparation: 15 minutes
- Cooking: 5 minutes for the shrimp
- Total: 20 minutes
- Servings: 4
- Difficulty: Easy
This time includes cleaning and cooking the shrimp if they are not pre-cooked, as well as preparing the dressing and mixing all the ingredients.
Ingredients to prepare a fresh shrimp and orange salad
For the salad
- 500 g clean and cooked shrimp
- 1 cup fresh chopped lettuce
- 1/2 cup finely chopped celery
- 1/2 cup of red onion julienned
- 1/2 cup cherry tomatoes cut in half
- 1/4 cup fresh chopped parsley
- 1 avocado, cubed
- 1/4 cup sweet corn (optional)
For the citrus dressing
- 1/2 cup mayonnaise
- 2 tablespoons of lemon juice
- 1 tablespoon of Dijon mustard
- 1 teaspoon of honey
- Salt and pepper to taste
If you can't find mayonnaise, you can opt for plain yogurt or Greek yogurt for a lighter dressing without losing creaminess. Celery can be substituted with cucumber for another fresh and crunchy touch. For more healthy and refreshing salad ideas, visit this salad option with orange and strawberries.
Utensils we will use to make the shrimp and orange salad
- Pot for cooking shrimp
- Strainer
- Large mixing bowl
- Small bowl for the dressing
- Sharp knife
- Cutting board
- Spoon or spatula for mixing
- Serving dish (can be a large plate or salad bowl)
For those who don't have a pot, you can use a pan with boiled water to cook the shrimp. It is not essential to have a food processor for the dressing, just mix with a spoon until all ingredients are well integrated.
How to make shrimp and orange salad step by step
Prepare the shrimp
- Cook the shrimp: If they are not cooked, boil a pot of water with a pinch of salt. Add the shrimp and let them cook for 3 to 5 minutes, observing that they turn pink and firm to the touch.
- Cool and drain: Remove the shrimp and drain them well to remove excess water. Let them cool so they don't affect the texture of the salad.
Prepare the fresh ingredients
- Washing and cutting vegetables: Wash the lettuce well and cut it into medium pieces so it's easy to eat. Finely chop the celery, cut the red onion into juliennes (thin strips), and halve the cherry tomatoes.
- Chopping parsley and avocado: Chop the fresh parsley to add a natural aroma and cut the avocado into firm cubes to prevent it from falling apart when mixing.
Prepare the citrus dressing
- Mix the creamy base: In a small bowl, combine the mayonnaise with the lemon juice. The acidity of the lemon helps balance the creaminess and adds freshness.
- Incorporate the flavor and sweetener: Add Dijon mustard for a slightly spicy kick and honey to soften and give it a sweet touch.
- Season: Finally, add salt and pepper to taste and mix well until a homogeneous and creamy texture is obtained.
Integrate the ingredients
- Combine ingredients: In the large bowl, mix the shrimp, lettuce, celery, onion, tomatoes, parsley, avocado, and corn if you decide to use it.
- Add the dressing: Pour the dressing carefully over the mixture and stir gently so that everything is well covered without crushing delicate ingredients like avocado or lettuce.
To finish and serve
Serve the salad cold, either in individual plates or in a large serving dish to share. You can decorate with some fresh parsley leaves or thin orange slices to accentuate the citrus touch. This salad is perfect to accompany with whole wheat bread or a pasta salad with mango and cucumber for a complete and balanced lunch.
Approximate nutritional value of the shrimp and orange salad
- Calories: 280 kcal
- Proteins: 30 g
- Fats: 12 g
- Carbohydrates: 10 g
- Fiber: 4 g
*Values are approximate estimates per serving.
5 key tips for a perfect shrimp and orange salad
1. Control shrimp cooking: Avoid overcooking the shrimp so they don't become rubbery. A few minutes in boiling water are enough until they turn pink and firm.
2. Handle avocado with care: To prevent it from falling apart or darkening quickly, cut the avocado just before mixing and, if desired, add a few extra drops of lemon to maintain its freshness.
3. Use fresh and well-washed ingredients: The freshness of the lettuce, tomatoes, and parsley really makes a difference. The final result largely depends on the initial quality of your ingredients.
4. Dress at the last moment: Add the dressing just before serving so that the leaves and avocado maintain their texture and don't get soggy.
5. Vary the salad to adapt it to your tastes: You can add ingredients like mango, cucumber, or even a little cooked pasta to make a more substantial dish, maintaining the citrusy and fresh essence.
When is it ideal to enjoy shrimp and orange salad?
This salad is ideal for hot days or as a light dish at family gatherings and informal dinners. Its citrus freshness and touch of seafood make it perfect to start a meal or for a lunch that provides protein without feeling heavy. It is also an excellent option for celebrating special moments during the summer or festivities where a healthy and quick-to-prepare meal is preferred, adapting very well to varied tastes.
Comparative table of shrimp and orange salad with similar recipes
| Recipe | Key ingredients | Difference/advantage |
|---|---|---|
| Shrimp and orange salad | Shrimp, orange, lettuce, celery, citrus dressing | Fresh and citrus balance ideal for hot days and adaptable to multiple versions |
| Salad pasta mango cucumber | Mango, cucumber, pasta, light vinaigrette | Tropical flavor and different texture, vegetarian option |
| Nopalitos Salad with Red Quinoa | Nopal, red quinoa, tomato | High in fiber and vegetable protein, different crunchy texture |
| Spinach, orange and strawberry salad | Spinach, orange, strawberries, sweet dressing | Fruity touch combined with green leaves, refreshing and sweet |
| Salad of elbow macaroni tuna corn | Elbow macaroni pasta, tuna, corn, mayonnaise | More substantial and creamy, suitable for complete meals |
| Hearts of palm salad with passion fruit vinaigrette | Hearts of palm, passion fruit vinaigrette, green leaves | Tropical profile with a sweet and sour touch, original alternative |
Frequently asked questions (FAQ)
Share your experience
Cooking is for experimenting and sharing. Leave your comment and tell us how this shrimp and orange salad turned out for you, what variations you made, and what accompaniments you used!
Culinary glossary for shrimp and orange salad
- Julienne: Cut into thin, elongated strips, used for the red onion in this salad.
- Supreme: Citrus segment without skin or membranes, ideal so that the orange does not add fibers to the salad.
- Dijon Mustard: Mustard with a mild and slightly spicy flavor, adds depth to the dressing.
- Seafood: Foods from the sea, such as shrimp, which are fundamental in this recipe.
- Dressing: Liquid or creamy mixture that seasons and binds the salad ingredients.
