Shrimp Salad With Blood Orange Chipotle Vinaigrette, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Shrimp Salad With Blood Orange Chipotle Vinaigrette

Cuisine: American
Prep Time: 25 minutes
Cook Time: 6 minutes
Servings: 4 people
Smoky and zesty blood orange chipotle vinaigrette over fresh greens, vegetables and spicy shrimp. Make this delicious restaurant-quality salad in your kitchen.

It's easy to prepare a restaurant-quality salad at home. Spicy shrimp salad is one of my favorite dishes to order when we go out, so I wanted to share my homemade version. Taking advantage of fruit that's currently in season in my neck of the woods, I used blood oranges for my vinaigrette. It's one of my favorite vinaigrette recipes for any salad.

Toss with lettuce, your favorite fresh vegetables and this easy Cajun-seasoned shrimp recipe. If you can't find blood oranges, use mandarins or tangerines. For the price of two restaurant salads, you can prepare four at home!

If you prefer chicken to shrimp, try my recipe for a hearty adobo chicken salad, another personal favorite.

Ingredients

  • For the Vinaigrette
  • 2 blood oranges juiced (1/4-1/3 cup)
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons agave nectar or honey
  • 1 tablespoon Dijon mustard
  • 1 chipotle in adobo seeded and minced
  • 1 tablespoon adobo sauce from chipotles
  • 1 clove garlic minced
  • 1/2 teaspoon oregano crushed
  • 1/2 teaspoon Fresh cracked pepper
  • kosher salt or sea salt; to taste
  • For Salad
  • 1 small head red leaf lettuce
  • 1 small head romaine lettuce
  • 1 English cucumber medium-sized; sliced
  • 1 cup grape tomatoes or cherry tomatoes; sliced in half
  • 1 cup bell pepper sliced into strips
  • 1/2 red onion small; sliced thin
  • 1 avocado sliced
  • 2 blood oranges peeled and sliced into sections
  • chile pepper fresno or jalapeño; sliced

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Directions

  1. In a glass jar with a tight fitting lid, add all of the ingredients for the vinaigrette. Shake vigorously until well blended. Taste for salt. Set aside.In a glass jar with a tight fitting lid, add all of the ingredients for the vinaigrette. Shake vigorously until well blended. Taste for salt. Set aside.
  2. Prep all of the salad ingredients and toss together, minus the avocado and blood orange sections.
  3. Preheat 2-3 tablespoons of oil to medium heat in a cast iron skillet or teflon skillet for 2-3 minutes. Season the shrimp on both sides with cajun seasoning and fresh cracked pepper. Drizzle with oil and toss to coat evenly.
  4. When skillet is hot, add the shrimp and spread out evenly. Cook for 5-6 minutes, turning halfway through cooking time. Remove shrimp from pan and squeeze on some fresh lime juice.
  5. Divide the salad into 4 large bowls. Divide the shrimp evenly. Add avocado, fresh chile pepper and blood orange sections. Dress with with vinaigrette. Divide the salad into 4 large bowls. Divide the shrimp evenly. Add avocado, fresh chile pepper and blood orange sections. Dress with with vinaigrette.

Chef Notes

Homemade dressing or vinaigrette is tasty. Homemade dressing and vinaigrette prepared a few days ahead is outstanding! The flavors will just intensify! Take the time to plan ahead and prepare a few recipes for vinaigrette and let them sit for a couple of days before using them.

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