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A bed of lettuce topped with tomato wedges, mandarin orange slices, shredded carrots and two grilled shrimp skewers, served in a blue bowl with a white rim
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Citrus Shrimp Salad

This citrus shrimp salad is easy, quick and delicious.
Course Salad
Cuisine American
Keyword salad recipes, shrimp
Prep Time 20 minutes
Cook Time 10 minutes
marinating time 30 minutes
Total Time 1 hour
Servings 4
Calories 446kcal
Author Elizabeth

Ingredients

Citrus Dressing Ingredients

  • ¼ cup Canola Oil
  • 2 tablespoons Apple Cider Vinegar
  • 2 tablespoons Lemon Juice ½ a large lemon should do it, save the other half for serving
  • 2 tablespoons Orange Marmalade
  • 1 tablespoon Honey
  • ¼ teaspoon Lemon Zest
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper

Shrimp and Marinade Ingredients

  • 2 tablespoons Orange Marmalade
  • 1 tablespoon Low Sodium Soy Sauce
  • 1 tablespoon packed Light Brown Sugar
  • 1 Garlic Large Clove grated or minced
  • ½ teaspoon Salt
  • ½ teaspoon Lemon Zest
  • ¼ teaspoon Black Pepper
  • 1– 1½ pound Large Shrimp peeled and deveined (about 32-40 shrimp)

Salad Ingredients

  • 16-20 ounce Iceberg Lettuce chopped (or use your favorite lettuce)
  • 4 Tomatoes quartered
  • ½ cup Shredded Carrots
  • 1 15 ounce can Mandarin Orange Slices, drained and rinsed
  • Pinch of Lemon Zest for each salad if desired

Instructions

  • 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.

Notes

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

Nutrition

Calories: 446kcal | Carbohydrates: 38g | Protein: 38g | Fat: 17g | Saturated Fat: 1g | Cholesterol: 429mg | Sodium: 1936mg | Potassium: 723mg | Fiber: 4g | Sugar: 31g | Vitamin A: 5084IU | Vitamin C: 53mg | Calcium: 300mg | Iron: 5mg