Recipes · Cooking tips · Techniques

Citrus Shrimp Salad

Citrus Shrimp Salad

This citrus shrimp salad is easy, quick and delicious. It’s great for warmer weather. The salad starts with a generous bed of lettuce, shredded carrots and sweet mandarin slices. Then it’s topped with skewered shrimp that were quickly marinated in a citrus sauce and grilled. A sweet and tangy homemade citrus dressing tops the whole thing off. Enjoy!


Citrus Dressing Ingredients

¼ cup Canola Oil

2 tbsp. Apple Cider Vinegar, raw

2 tbsp. Lemon Juice (½ a large lemon should do it, save the other half for serving)

2 tbsp. Orange Marmalade

1 tbsp. Honey

¼ tsp. Lemon Zest

¼ tsp. Onion Powder

¼ tsp. Kosher Salt

¼ tsp. Black Pepper


Shrimp + Marinade Ingredients

2 tbsp. Orange Marmalade

1 tbsp. Low Sodium Soy Sauce

1 tbsp. packed Light Brown Sugar

1 Garlic Large Clove, grated or minced

½ tsp. Salt

½ tsp. Lemon Zest

¼ tsp. Black Pepper

1 – 1½ lb. Large Shrimp, peeled and deveined (about 32-40 shrimp)


Salad Ingredients

16-20 oz. Iceberg Lettuce, chopped (or use your favorite lettuce)

4 Tomatoes, quartered

½ cup Shredded Carrots

15 oz. can Mandarin Orange Slices, drained and rinsed

Pinch of Lemon Zest for each salad, if desired


You will also need

8 Bamboo Skewers


Cook’s Notes: Zest the lemon before squeezing; we’ll use the lemon zest for the dressing and the marinade.


Make the citrus dressing

In a small jar, or a container with a tight fitting lid, add all of the citrus dressing ingredients. Cover the container and shake vigorously to mix. Refrigerate until ready to use, shake vigorously before each use too.


Marinate the shrimp

Add all of the marinade ingredients (except the shrimp) to a bowl, stir well to combine. Place the shrimp in a large bowl and add the citrus marinade, stir. Refrigerate the shrimp for at least 30 minutes.


While the shrimp marinates, soak the bamboo skewers

Place the bamboo skewers in a pan that’s large enough so they fit lying flat. Cover the skewers with water. Soak them for 30 minutes or so. Soaking the skewers will keep them from burning while on the grill, so try not to skip this step.


Skewer the shrimp, butting them up against each other lightly, but don’t over-crowd the skewer, set aside.


Grill the shrimp skewers

Preheat the grill to moderate-low to low heat. Cook the shrimp for a few minutes on each side until they’re cooked through. Shrimp cook very quickly so keep an eye on them. They’re done when they are no longer translucent, turn a beautiful pink color and curl. This is a better indication that the shrimp are done, than the cooking time. Remove the shrimp from the heat and set aside until ready to serve.


Build the citrus shrimp salad

Divide the salad ingredients into 4 bowls. Gently slide the shrimp off the skewers using a fork or tongs, and divide them among the plates, or serve them on the skewer like we did. Garnish with lemon wedges and a little lemon zest, if desired.


Makes 4 large citrus shrimp salads


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