Orange Salad with Shrimp
By The Kitchen Prep
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Serves: 1
Ingredients
Vinaigrette
-
1/4
cup olive oil
-
2
tablespoons freshly squeezed Sunkist® Minneola Tangelo juice
-
2
tablespoons low sodium tamari or soy sauce
-
1/4
teaspoon sesame oil
-
1/2
teaspoon Sunkist® Navel orange zest*
-
1
clove garlic minced or grated
-
1/4
teaspoon red pepper flakes
Shrimp & Assembly
-
1
tablespoon olive oil
-
20
pieces shrimp peeled & deveined
-
1
bag salad mix
-
1/2
cup shredded cabbage napa or purple
-
2
Sunkist® Minneola Tangelos, segmented
-
1
Sunkist® Navel orange, segmented
-
1/4
cup sliced almonds
-
2
scallions thinly sliced on the diagonal
-
2
teaspoons sesame seeds
Directions
Vinaigrette
- In a small bowl or a jar with tight-fitting lid, combine all of the ingredients for vinaigrette. Shake or whisk until emulsified and set aside.
Shrimp & Assembly
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp and cook about 2-3 minutes on each side or until opaque and cooked through.
- In the last minute of cooking, add about 2 tablespoons of the vinaigrette and toss to coat. Let it bubble for about a minute until it creates a glaze. Remove from heat.
- Toss together salad greens and shredded cabbage. Place on two plates (or in one large salad bowl).
- Add orange slices and cooked shrimp on top. Sprinkle with sliced almonds, sliced scallions and sesame seeds. Drizzle with remaining vinaigrette.
