Winter Shrimp Salad

Are you suffering from the winter doldrums? It’s that time of year when the holidays are over, all the decorations are put away and there’s nothing going on for the next few months but cold, snow, cold, ice, cold and more cold. Well, here’s a bright and refreshing Winter Shrimp Salad that will chase those winter blues right away!

If you’ve been reading my posts for a while, you’ve probably figured out that I love shrimp. Just adore them. Never met one I didn’t like – fried, boiled, etouffeed, a la creole – if it’s shrimp I like it. And did you know that they’re very low in fat? That’s right. A naturally low-fat protein.

When I started to cook dinner last night, I just felt like I wanted something light. Something refreshing and crisp even though it’s cold outside and there’s a snow/ice storm on the way for the weekend. So, I started looking around for the components of a great salad. But I didn’t want just any old salad. It had to be different and special. I already had some shrimp thawed out and there was a perfectly ripe avocado in the fruit bowl along with the remaining Christmas oranges and it all came together to make this delightful salad. I started with a bed of butter lettuce leaves, but you can use any kind you like. Romaine would probably be very good. On top of the lettuce I put the navel orange sections, bite sized chunks of avocado and perfectly boiled shrimp. Then I topped it all with a citrusy dressing. It was just what I wanted!

½ lb. medium shrimp, shells on
3 medium navel oranges
1 ripe Haas avocado
3-4 cups torn lettuce leaves
2-3 tblsp. orange juice
4 tblsp. extra virgin olive oil
2 tsp. sugar
2 tblsp. finely chopped cilantro
salt and pepper

Winter Shrimp Salad

I like to boil shrimp in the shell. I think they have much more flavor that way and they’re easier to peel after they’re cooked. So, start by bringing a small pot of salted water to the boil. Add the shrimp and cook just until they turn pink. Don’t overcook the shrimp! The worst thing you can do to a shrimp is to overcook it. Overcooked shrimp have all the texture of a pencil eraser. Just remember – when it turns pink it’s done – no more than three minutes. Remove the shrimp from the boiling water and place in a small bowl with a little ice. When cooled, remove and discard the shells. Set the shrimp aside until needed.

Winter Shrimp Salad

Peel and section the oranges over a bowl being sure to catch the juices as you work. Peel the avocado and slice or break into bite-sized pieces.

Winter Shrimp Salad

Assemble the salad: Place the lettuce on a plate. Using a slotted spoon, remove the orange sections leaving the juice in the bowl. Place the orange sections and avocado on top of the lettuce. Arrange the shrimp on top.

Winter Shrimp Salad

Make the dressing: Using the orange juice remaining in the bowl (you should have about 2 to 3 tablespoons of juice), add the olive oil while whisking to blend. Add the sugar (I actually used Splenda) and whisk until dissolved. Add the cilantro and stir together until well blended. Pour the dressing over the salad. Add salt and pepper if desired.

Makes 2 servings.

Enjoy!

Winter Shrimp Salad
 
Prep time
Cook time
Total time
 
A lovely salad of citrus, avocado and shrimp. Perfect for any time of year, but especially welcome during the cold winter months.
Serves: 2 servings
Ingredients
  • ½ lb. medium shrimp, shells on
  • 3 medium navel oranges
  • 1 ripe Haas avocado
  • 3-4 cups torn lettuce leaves
  • 2-3 tblsp. orange juice
  • 4 tblsp. extra virgin olive oil
  • 2 tsp. sugar
  • 2 tblsp. finely chopped cilantro
  • salt and pepper
Instructions
  1. Bring a small pot of salted water to the boil.
  2. Add the shrimp and cook just until they turn pink.
  3. Remove shrimp from water and place in a small bowl with ice.
  4. When cooled, remove and discard the shells.
  5. Set the shrimp aside until needed.
  6. Peel and section the oranges over a bowl so that the juices are caught in the bowl with the
  7. orange sections.
  8. Peel the avocado and slice or break into bite-sized pieces.
Assemble the salad:
  1. Place the lettuce on a plate.
  2. Using a slotted spoon, remove the orange sections leaving the juice in the bowl.
  3. Place the orange sections and avocado on top of the lettuce.
  4. Arrange the shrimp on top.
Make the dressing:
  1. Using the orange juice remaining in the bowl (you should have about 2 to 3 tablespoons of juice), add the olive oil while whisking to blend.
  2. Add the sugar (or Splenda) and whisk until dissolved.
  3. Add the cilantro and stir together until well blended.
  4. Pour the dressing over the salad.
  5. Add salt and pepper if desired.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Other shrimp salad recipes that you might enjoy from around the internet:

Never miss a recipe!
Subscribe now to receive new posts by email.

Enter your email address below to get each new post via email. We promise we'll never send spam or give your email address to anyone else. Really.

Comments

    • says

      Thanks, Lindsay. This salad was just the light, refreshing first course I needed after all the sugar and butter of the last few weeks.

      Also, I checked out your French Onion Soup and it looks delicious! I’m inspired to try making some this weekend.

  1. says

    Shrimp are always special, but I totally with you on their post-holiday appeal. This recipe is tailor made for me. Our Florida white shrimp season is underway; I’ve got fresh lettuce, cilantro, and oranges producing in my garden now; and my neighbor has an avocado tree that is loaded with fruit. Life is GOOD, and this recipe is simply splendid, Lana!

    • says

      I do hope you’ll try this one, Barbara. I think you’d like it and with all the ingredients right there at hand, well why not, right?

  2. says

    Yes, that looks lovely and sounds delicious. I was watching an episode of Julia Child and Jacques Pepin on PBS today, as they were making an array of salads. They all looked so good.

    • says

      I know that episode, Rocquie! And, yes, all their salads look delicious. I just love watching Julia and Jacques – a cook and a chef who really, really know/knew what they’re doing!

  3. says

    I think this is just what I want too… nothing better than fresh shrimp – you are so right about cooking shrimp with the shells on, I do it with heads too just to get that extra good flavor… this is one salad I will like anytime of the year…

    • says

      I wish we could get them with the heads on here, but I guess we’re too far away from the coast to get anything but the frozen ones. I keep looking for them, anyway!

  4. Karen Zachary says

    Omg, it’s official: you’re my cooking soulmate. This would be delish!! I make a similar thing with crab meat and grapefruit. Also, pistachios…yum!

    Thanks!!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *