This citrus shrimp salad is easy, quick and delicious.
Keyword salad recipes, shrimp
Prep Time 20minutes
Cook Time 10minutes
marinating time 30minutes
Total Time 1hour
Citrus Dressing Ingredients
2tablespoonsApple Cider Vinegar
2tablespoonsLemon Juice½ a large lemon should do it, save the other half for serving
Shrimp and Marinade Ingredients
1tablespoonLow Sodium Soy Sauce
1tablespoonpacked Light Brown Sugar
1Garlic Large Clovegrated or minced
1– 1½poundLarge Shrimppeeled and deveined (about 32-40 shrimp)
16-20ounceIceberg Lettucechopped (or use your favorite lettuce)
115 ounce can Mandarin Orange Slices, drained and rinsed
Pinchof Lemon Zest for each saladif desired
You will also need: 8 Bamboo Skewers
Make the citrus dressing
Add all of the citrus dressing ingredients to a jar with a tight fitting lid or a medium bowl. Cover the container and shake vigorously to mix or whisk if using a bowl. Refrigerate until ready to use, shake or stir vigorously before each use too.
Marinate the shrimp
Add all of the marinade ingredients (except the shrimp) to a large bowl, stir well to combine. Place the shrimp in the bowl and gently stir and toss until the shrimp are coated in the marinade. Cover the bowl and 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 approximately 30 minutes.
Skewer the shrimp, butting them up against each other lightly, but don’t over-crowd the skewers.
Grill the shrimp skewers
Preheat the grill to moderate-low heat. Cook the shrimp for a 2-3 minutes on each side until they’re cooked through. They’re done when they are no longer translucent, turn a pink color and curl. 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. Garnish with lemon wedges and a little lemon zest, if desired.
Zest the lemon before squeezing; we’ll use the lemon zest for the dressing and the marinade.