This Winter Shrimp Salad contains shrimp, avocado and orange sections on a bed of butter lettuce topped with a tangy citrus dressing.
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 make lunch yesterday, I just felt like I wanted something light. Something refreshing and crisp even though it’s cold outside and there’s the possibility of snow 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 a few 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. Mixed greens 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!
How to Make 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 them 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 them in a small bowl with a little ice. When they’re cool, remove and discard the shells. Set the shrimp aside until needed.
Peel and section the oranges over a bowl being sure to catch the juices as you work. Peel the avocado and slice or break it into bite-sized pieces.
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.
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.
More Shrimp Recipes on Never Enough Thyme:
shrimp salad recipes from Other Bloggers:
- Grilled Shrimp, Grapefruit & Avocado Salad from Country Living Magazine
- Simply Recipes’ Shrimp and Avocado Salad
- Cooking with Amy’s Arugula Shrimp Salad
- Shrimp Salad with Cabbage, Jicama and Cilantro-Lime Dressing from Kalyn’s Kitchen
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- 1/2 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
- Bring a small pot of salted water to the boil.Add the shrimp and cook just until they turn pink.
- Remove shrimp from water and place in a small bowl with ice.
- When cooled, remove and discard the shells. Set the shrimp aside until needed.
- Peel and section the oranges over a bowl so that the juices are caught in the bowl with the orange sections.
- Peel the avocado and slice or break into bite-sized pieces.
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.
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 (or 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.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 953 Total Fat: 46g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 36g Cholesterol: 239mg Sodium: 1260mg Carbohydrates: 105g Net Carbohydrates: 0g Fiber: 19g Sugar: 58g Sugar Alcohols: 0g Protein: 39g
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