Fresh citrus and avocado accompany quick-cooked shrimp for a delicious lunch or light dinner.
Servings: 4 servings
Serving Size: 1 (213g) salad with about 7 (68g) shrimp
Prep Time: 5 minutes
Total Time: 25 minutes
Nutrition Facts: 300 calories / 23g carbs / 20.5g protein / 14g fat
- 1 lb (453g) raw shrimp (peeled, deveined, tail on)
- 4 tablespoons (60g) “La Tourangelle” citrus chipotle dressing (divided)
- 2 tablespoons (31g) fresh orange juice
- 1 teaspoon smoked paprika
- 5-ounces (142g) mixed greens of choice
- 1 medium (200g) grapefruit (cut into segments)
- 2 small (180g) oranges (cut into segments)
- 1/2 cup (70g) red onion (finely diced)
- 1 (201g) ripe avocado (diced)
- 1/4 cup (5g) fresh dill sprigs
- Place shrimp in a sealable bag with 2 tablespoons of the citrus dressing, 2 tablespoons orange juice, and paprika. Toss to coat. Let shrimp marinate in the fridge for 15-20 minutes.
- Heat a large nonstick skillet over medium high heat and add shrimp. Cook shrimp in a single layer until pink and curled (about 2 minutes per side).
- Toss greens, grapefruit, orange, red onion, and avocado together in a large bowl. Divide salad across bowls and top with equal portions of shrimp. Drizzle with remaining dressing. Garnish with dill and enjoy!
- Salad will keep in an airtight container in the fridge for up to 3 days, but avocado is best added just before eating.
- Feel free to substitute another citrus dressing of your choice (macros will vary)
- Cutting citrus into segments can be a messy process – hold your orange over a bowl as you work to catch all the drips, then use the gathered liquid in the marinade.
- Short on time? Buy your grapefruit segments pre-cut in the produce section of the grocery store.