Caribbean Citrus Shrimp Salad
Bursting with tropical flavors and vibrant colors, this Caribbean Citrus Shrimp Salad is a sensational combination of sweet, tangy, and savory elements perfect for a light yet satisfying meal. Tender, juicy shrimp are marinated in a zesty blend of orange and lime juice, honey, garlic, and warm spices like paprika and cumin, then quickly seared to perfection. Tossed with a medley of fresh greens, juicy mango, creamy avocado, crisp red bell pepper, and aromatic cilantro, this salad delivers a refreshing and exotic escape in every bite. Optional toasted nuts add a delightful crunch, while a drizzle of lime juice ties everything together. With just 20 minutes of effort, this tropical shrimp salad is a quick and healthy recipe ideal for lunch, dinner, or entertaining guests. Perfect for summer dining or anytime you need a taste of the Caribbean!
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Recipe Information
Ingredients
- 1 pound raw large shrimp, peeled and deveined
- 0.5 cup orange juice
- 0.25 cup lime juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon paprika
- 0.5 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 cups mixed salad greens
- 1 large mango, diced
- 1 large avocado, sliced
- 1 red bell pepper, thinly sliced
- 0.25 red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 0.25 cup toasted almonds or cashews (optional)
Instructions
In a medium bowl, whisk together the orange juice, lime juice, 1 tablespoon of olive oil, minced garlic, honey, paprika, cumin, salt, and black pepper to create the marinade.
Add the shrimp to the bowl and toss to coat. Cover and marinate in the refrigerator for 15-30 minutes.
While the shrimp marinates, prepare the salad by combining the mixed greens, diced mango, sliced avocado, red bell pepper, red onion, and fresh cilantro in a large salad bowl. If using, sprinkle with toasted almonds or cashews for extra crunch.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the shrimp from the marinade (discard the marinade) and cook for 2-3 minutes per side, or until the shrimp are pink and fully cooked.
Transfer the cooked shrimp to the salad. Toss gently to combine, or serve the shrimp on top of the salad for a more decorative presentation.
Drizzle the entire salad with additional lime juice or your favorite citrus-based dressing if desired. Serve immediately.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 2315 mg | 101% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 71.2 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3413 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
