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 πŸ™‚

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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Shrimp, Basil & Portobello Stir-fry

I love mushrooms. All kinds. All of them. EAT ALL THE MUSHROOMS.

Anyway, I had two large portobello caps that I wanted to use, so I decided to make a simple stir-fry. As per my usual method, I started with one ingredient and kept adding, using up vegetables that needed to be used, and then adding some more protein. Took about 15 minutes from start to finish, and was fabulous, just had the leftovers for a late breakfast πŸ™‚

Shrimp, Basil & Portobello Stir-fry

  • 2 portobello caps, chopped in chunks
  • 1 tomato chopped
  • 5 large fresh basil leaves
  • 1 1/2 cups shrimp
  • 3 eggs
  • Salt/pepper
  • Grassfed garlic herb butter

Start by melting the butter in a saute pan, and then add the 2 portobello caps. Continue sauteeing until mushrooms just start to soften and add the shrimp, tomato, fresh basil (cut up over the pan with shears) and generously grind sea salt/pepper over top. Continue sauteeing on medium until the added ingredients are warm. Crack the 3 eggs over top and place a lid over the pan. Let the eggs cook to your liking (mine were over medium).

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