The shrimp and orange salad is a quick and tasty appetizer, perfect to prepare in advance and serve during the Christmas holidays. A very simple recipe, just like the summer shrimp salad, equally quick to prepare. This recipe, in fact, does not require many steps, except for the patience to clean the shrimp and blanch them in plenty of salted water for a minute. If you want, you can buy pre-cooked ones, but I often find they are not perfectly cleaned. Therefore, I prefer to clean them myself, which is really quick.
After the shrimp have been blanched and while they cool down, you can prepare the dressing made with orange juice, oil, salt, and pink pepper. Once all the ingredients are placed on a bed of arugula, your appetizer is ready to be served. Curious to find out how to prepare it? Then let’s go to the kitchen together, because the shrimp and orange salad will be ready in a click!
If you are interested in more Christmas appetizer recipes, also read:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, Winter
- Energy 83.86 (Kcal)
- Carbohydrates 5.70 (g) of which sugars 4.73 (g)
- Proteins 5.07 (g)
- Fat 4.95 (g) of which saturated 0.67 (g)of which unsaturated 0.02 (g)
- Fibers 1.00 (g)
- Sodium 436.25 (mg)
Indicative values for a portion of 81 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz shrimp (to clean)
- 1.4 oz arugula
- 2 oranges (untreated)
- 2 tbsps extra virgin olive oil
- salt (to taste)
- pink pepper (to taste)
Tools
- High-sided pot
- Citrus Juicer
- Cutting Board
- Knife
Steps
First, clean the shrimp. Remove the head and cut the back with a pair of scissors. Then also remove the shell and the black inner vein using a toothpick. Rinse them very well under water, drain them, and blanch them for a minute in plenty of salted water.
Scoop them out with a slotted spoon, transfer them to a plate, and let them cool. Meanwhile, wash an orange very well. I used an organic orange because I needed the peel too. Dry it and cut it into thin slices. Then divide the slices into quarters, thus obtaining small orange triangles.
Then squeeze the juice from another orange and transfer it to a small bowl. Add the oil, plenty of pink pepper, and season with salt. Mix and set aside. It’s time to compose the salad. Place the washed and drained arugula on a plate, distribute the orange triangles and the shrimp.
At the time of serving, distribute the previously prepared dressing. The shrimp and orange salad is ready to be served!
Storage and Tips for Shrimp and Orange Salad
The shrimp and orange salad can be prepared in advance and stored in the refrigerator for 1 day in a container with a lid. If you prepare it in advance, dress it just before serving.
The shrimp and orange salad can be prepared in advance and stored in the refrigerator for 1 day in a container with a lid. If you prepare it in advance, dress it just before serving.
FAQ Questions and Answers for Shrimp and Orange Salad
What can I substitute for shrimp?
Alternatively, you can use prawns, squid rings, or cuttlefish rings.
How can I substitute the oranges?
In place of oranges, you can use grapefruit.
