Orange Citrus Shrimp over Mixed Greens

Orange Citrus Shrimp over Mixed Greens

Orange Citrus Shrimp over Mixed Greens

Makes 4 servings You can substitute scallops for shrimp; either work well as a counterpoint to the crisp, plentiful greens and fresh citrus. Shrimp & Greens
  • 10 cups (about 2 bags) mesclun or spring mix
  • 4 cups radicchio
  • 4 cups arugula
  • 2 cups Belgian endive
  • ¼ cup black olives, pitted
  • 1 lb shrimp
  • 1 seedless orange, peeled and sliced
Orange Citrus Dressing
  • 1 tbsp shallots, minced
  • ½ tsp orange zest, freshly grated
  • ½ cup orange juice
  • ¼ cup apple cider vinegar
  • 1 tbsp extra-virgin olive oil
  • 1 tsp fresh oregano, chopped
  • 1 tsp Dijon mustard
  • ¼ tsp salt
Directions
  1. Place mesclun, radicchio, arugula, Belgian endive, and black olives in a large mixing bowl and set aside.
  2. Grill or broil shrimp until they appear white.
  3. Whisk together ingredients for Orange Citrus dressing in a small bowl and add to salad, tossing gently.
  4. Place greens on serving dish and top with cooked shrimp; garnish with orange slices.
Per serving
  • Calories: 195
  • Fat: 3 grams
  • Saturated fat: 0.5 grams
  • Carbs: 15 grams
  • Fiber: 3 grams
  • Protein: 28 grams

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