The citrus-marinated shrimp salad on carasau bread is a fresh, light, and truly tasty dish.
The base of the dish is carasau bread, a thin and crunchy flatbread typical of Sardinia, which serves as a crispy bed for the main ingredients.
The shrimp, the stars of the recipe, are marinated in a citrus emulsion such as orange and lemon, enhancing their natural sweetness with a fresh and slightly tangy note.
The marinade gives the shrimp an enticing and appetizing flavor.
Accompanied by fresh and well-balanced ingredients.
The apples, sliced thinly or diced into small cubes, add a sweet and crunchy note, while the avocado, creamy and delicate, introduces a soft and velvety component. The celery adds freshness and crunch.
The pink grapefruit, peeled and segmented, adds a citrusy and slightly bitter touch, creating a contrast with the sweetness of the other ingredients.
Everything is seasoned with a drizzle of extra virgin olive oil and black sesame seeds.
This dish is captivating both for its colors and its flavor.
Ideal to serve as an appetizer or as a quick meal, light, nutritious, and tasty.
I also recommend
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing the Citrus-marinated Shrimp Salad
- 1.1 lbs shrimp tails
- 1/2 pink grapefruit
- 1 avocado
- 4 pieces carasau bread
- 1 Golden apple
- 2 stalks celery
- to taste extra virgin olive oil
- to taste black sesame seeds
- 1 lemon
- 1 orange
Tools
- 1 Bowl
- 1 Pan
- 1 Peeler
- 1 Knife
- 1 Citrus Juicer
Steps for Preparing the Citrus-marinated Shrimp Salad on Carasau Bread
To prepare the delicious citrus-marinated shrimp salad on carasau bread, shell the shrimp, removing the intestinal vein as well (you can gently slit the back with a knife to make it easier to remove).
Rinse them under running water and let them drain.
With the citrus juicer, squeeze the juice of one orange and one lemon. Add two tablespoons of extra virgin olive oil.
Immerse the shrimp in the marinade and let them rest in the fridge for about 20-30 minutes. The marinade will flavor them and give them a slight acidic cook.
Peel the grapefruit (remove the peel and white pith with a sharp knife). Divide it into segments and cut them in half or into small pieces.
Peel the apple with a peeler and slice it thinly.
Peel the avocado, remove the pit, and also cut it into thin slices.
Wash the celery stalks well, remove any strings, and cut them into thin crescents.
Arrange the carasau bread sheets on a serving plate, either whole or in pieces.
Meanwhile, cook the shrimp tails in a pan with a drizzle of oil for 5-6 minutes. Drizzle with a splash of marinade.
Arrange the fruit and celery on the carasau bread and finally the shrimp.Season with a drizzle of extra virgin olive oil and a sprinkle of sesame seeds and serve.
Storage
The citrus-marinated shrimp salad can be stored for about 8 hours in the refrigerator, but the avocado and apple may oxidize and turn dark. To slow down oxidation, sprinkle lemon juice directly over them.
Store in an airtight container.
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FAQ (Questions and Answers)
Can I use frozen shrimp tails?
Yes, definitely. Make sure they are completely thawed before preparation.
Can I prepare it in advance?
The salad can be prepared a few hours in advance, but it’s best to add avocado, apple, and grapefruit at the last moment to avoid oxidation and losing freshness.
What can I substitute grapefruit with?
You can substitute it with blood orange, tangerine, or pomegranate.
