Citrus Shrimp Salad

Edit

Servings: 4 Prep: 30 min Dairy Free Gluten Free Low Carb Paleo Pescetarian Entree Salad No Leftover Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Red Onion, Extra Virgin Olive Oil, Red Chili Flakes, Slivered Almonds

Ingredients

For the shrimp:

1 pound shrimp

1 tablespoon fresh parsley

1 red onion ⚠

1 tablespoon extra virgin olive oil

⅓ cup orange juice

2 tablespoons lemon juice

1 tablespoon minced garlic

⅛ teaspoon red chili flakes, or to taste ⚠

¼ teaspoon sea salt, or to taste

¼ teaspoon ground black pepper, or to taste

For the salad:

1 avocado

10 ounces baby salad greens

2 tablespoons extra virgin olive oil

¼ cup slivered almonds ⚠

¼ cup orange juice

1 tablespoon lemon juice

¼ teaspoon sea salt, or to taste

¼ teaspoon ground black pepper, or to taste

Instructions

1. For the shrimp: Peel and devein shrimp if needed.

2. Chop parsley. Peel and dice onion, setting aside about 1 teaspoon per serving for use in the shrimp. The remainder of the onion will be used in the salad.

3. In a small bowl, whisk together olive oil, orange juice, lemon juice, garlic, onion, half the parsley, and a pinch of red chili flakes.

4. Heat a non-stick frying pan over medium heat and add the sauce. Bring to a simmer and cook until reduced half way, about 5-8 minutes.

5. Add in shrimp, season with salt and pepper, cover, and cook for about 5 minutes until the shrimp turn pink.

6. Take off the heat, allow to cool slightly, and top with the remaining parsley.

7. For the salad: While shrimp cool, peel, pit and cube avocado.

8. Mix the shrimp with the salad greens in a large bowl. Drizzle with olive oil, add the avocado, the remaining red onion, and the slivered almonds.

9. To serve, season to taste with salt and pepper and drizzle with more orange and lemon juice.