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]


Orange Bacon Brussels Sprout Hash

Yes, make this asap, because it’s pretty (that’s not really why). I don’t often blog immediately after I create a recipe, because, well, I’m eating or living life or sleeping-but it’s Friday so yay, I can stay up late! I’m so old.

Super stressful, busy week here, and I have about 50 kajillion things I want to blog about, but don’t have the time-sleep is valuable for helping my brain function, or repair. Therefore, I came home tonight, poured myself a glass of red wine, started bacon cooking, had a bite of Theo Chocolate, then starting cooking. In that order.

Orange Bacon Brussels Sprout Hash

  • 1 small red onion, diced
  • 1 TBSP Tropical Traditions Gold Label Coconut Oil
  • 1 bag shredded Brussels sprouts (TJ’s)
  • 1 medium orange (zest, juice, and flesh!)
  • 1/2 package cooked bacon, cut into chunks
  • 3 eggs, over-easy
  • Kosher salt/pepp
  • Garlic powder

I began by sautéing the onion in the coconut oil over medium heat, seasoning with kosher salt/pepp/garlic powder. Then I turned the heat down to low and added the entire bag of shredded sprouts, sautéing until cooked, but still crisp. I added the juice of the orange and let it simmer for about 15 minutes. Then I cut the bacon into pieces right into the pan, added the orange zest, and scraped the flesh pieces of the orange out of each orange 1/2. I let everything heat throughout.

Then I ate it with some over-easy eggs. What what.

Orange happens to be one of my favorite flavors, of all time. It is exceptional with salty, veggie, sweet, chocolate, etc. flavors. Enjoy!DSC_0910DSC_0919DSC_0922