This super simple citrus salad with shrimp is so easy and flavorful, you’ll love adding it to your weeknight repertoire. It’s great in the summer when fresh greens are everywhere, but it’s also great in the winter, when citrus is at its peak. But during summer, canned segments can work just as well, and can be a real time saver if you’re in a hurry.
This is also a great way to use up those random leftover greens. Toss in some arugula, kale, spinach, romaine — the more variety the better! I threw in some leftover cilantro, but you may choose to leave it out. I’ve been surprised by how many people hate cilantro. It’s delicious in this salad, but not necessary.
The same goes for the cayenne pepper. If you hate heat, leave it out. But the combination of sweet citrus, spicy shrimp, and crunchy greens and almonds, is a perfect light meal to eat dining outside. Enjoy!
Citrus green salad with spicy shrimp
- 1 5-ounce bag of mixed greens
- 1 5.3 can of mandarin orange slices, drained
- 8 ounces of red grapefruit segments, canned (juice reserved for dressing)
- 1/2 cup almond slices
- cilantro (optional)
For the shrimp
- 15-20 pieces shrimp, peel and deveined
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1 tsp paprika
- cayenne pepper (optional for more spice)
For the Grapefruit Vinaigrette dressing
- 1/2 cup grapefruit juice (from above)
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- In a large bowl, combine mixed greens, mandarin oranges, grapefruit, and cilantro.
- In a bowl, combine shrimp with the next 6 ingredients. Heat oil in a skillet, and cook shrimp for about 4 minutes on each side. Shrimp should be fully cooked and opaque.
- While shrimp is cooking, whisk together all ingredients for the dressing.
- Add shrimp to salad bowl. Sprinkle with almonds. Add salt and pepper if desired. Plate and drizzle dressing over top. Serve.
ALSO SEE: Arugula, mint, and apricot salad.