Shrimp & Orange Salad, sounds a little unusual but let me reassure you, its the good kind. It involves only 3 minutes of cooking… If thats not winning then I’m not sure what is!
Now that summer is approaching the days are lasting longer, the weather is getting warmer and we tend to want juicy and more hydrating food. This recipe will definitely hydrate you as well as send your tastebuds into an exciting trip (yes, it really is that nice!).
I’ll be honest, this recipe kind of came from random fridge shit but it worked, perfectly. Salad ingredients can be altered to your preferences (or whatever you have in the fridge) but for your own good, just keep the shrimps and oranges! I know deveining is a bitch, stop moaning like its the end of world, some of us have to take their dog to the vets tomorrow – have some damn compassion!
Prep time: 1hr
Cooking time: 3 minutes
Ingredients to serve 2:
For the shrimps:
- 200g of raw shrimp
- a pinch of himalayan salt (come on guys, get with the programme)
- a pinch of pepper
- a pinch of chilli flakes or chilli oil
- 3 tablespoons of olive oil
- a tablespoon of honey
- 3 garlic cloves
For the Salad:
- 1/2 of an iceberg lettuce – shredded
- a small can of sweetcorn
- 2 oranges
- 1/2 a yellow pepper
- 1/2 of cherry tomatoes
- 1/3 of a cucumber
- 1/2 an avocado
- 1 carrot shredded
For the dressing:
- 4 tablespoons of olive oil
- a drizzle of garlic infused olive oil
- a table spoon of honey
- a drizzle of lemon juice
- a drizzle of sriracha sauce
- a pinch of pepper
Step 1: Wash and devein the shrimps. Marinate with all the ingredients listed in “for the shrimps” stir and leave to rest in the fridge for around an hour for better flavour.
Step 2: Chop up all the salad ingredients bar the avocado, save that till you serve as the colour ruins quite quickly. Add ingredients into a a serving bowl ready for when you cook the shrimps.
Step 3: I used my George Foreman grill to cook my shrimps, I cooked them for a minute and a half, coated them again using a basting brush from the marinade and cooked for a further 30 seconds. If you don’t have a an electric grill, simply cook them in a pan, repeating the process but make sure you cook for a minute and a half on each side (adding all of the marinade from the bowl).
Step 4: Whilst the shrimps are cooking, add all of the ingredients listed “for the dressing” into a bowl, mix with a fork and leave till ready to serve. Now would be a good time to cut the avocado too.
Step 5: Grab individual bowls, add the salad and shrimp, drizzle (or bathe) with the dressing, mix and mix, then viola! Your shrimp & orange salad is good to go!
Let the flavours blend and avocuddle 🙂