Shrimp Orange Salad

Had the luxury of time while staying with my parents for a couple weeks as I transition to a remote employee as we move from San Diego to Minneapolis. No commute = so much time! I was really craving seafood a couple weeks ago, so I got creative in the kitchen, and this week on the blog will now be dubbed, seafood week! Hope you enjoy as much as we did 🙂

Shrimp Orange Salad

  • Wild caught cooked shrimp – cut (depending on size)
  • 2 diced avocados
  • 2 handfuls cilantro, cut
  • 1/3 cup finely diced shallots
  • Flesh of 2 navel oranges, cut
  • Juice of 1 navel orange
  • Himalayan pink salt/black pepper
  • Drizzle olive oil

Toss everything in a bowl and enjoy! You could make ahead and chill if preferred. I don’t typically measure (I know, sorry!), I just go by taste and quantity, or if I prefer more of something than not. In this case, we had quite a few large shrimp that we’d thawed, so we used it all. I love cilantro and my rule of thumb is to always add more than you’d think you’d want – it never disappoints. The oranges/fresh squeezed juice came from oranges that I’d zested for another recipe, and needed to be used!!

[Someday I’ll get to food photography – I realize my pics leave a lot to be desired]

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One thought on “Shrimp Orange Salad

  1. This salad was the best ever, very flavorful and light, not heavy. I could have eaten twice as much! I will definitely make it in the future!

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