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+ servings
Grilled Shrimp and Citrus Salad
Prep Time
30 mins
Cook Time
6 mins
Total Time
36 mins
 
This grilled shrimp and citrus salad could be an elegant starter course for 6 to 8 people, or a main meal salad for 4. It is a perfect summer meal, although it's not relegated to just the summer.
Course: Entrées, Salads
Cuisine: American
Keyword: Seafood
Servings: 4
Calories: 538 kcal
Ingredients
  • 2 tablespoons olive oil
  • 1 lime juiced
  • 1 tablespoon honey
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • freshly ground black pepper
  • 1 pound large shrimp peeled and deveined
  • 1 head Boston Bibb or butter lettuce
  • ½ head green leaf lettuce
  • 1 bulb fennel quartered and sliced ¼-inch thick
  • 2 oranges
  • 2 ruby red grapefruits
  • ¼ cup fresh mint chopped
Honey Lime Dressing:
  • 2 tablespoons white balsamic vinegar
  • 1 lime zest and juice
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ¼ cup extra virgin olive oil
  • freshly ground black pepper
Instructions
  1. Combine the olive oil, lime juice, honey, coriander, salt and freshly ground black pepper in a medium bowl. Add the shrimp and toss to evenly coat. Let the shrimp marinate for 30 minutes.
  2. While the shrimp is marinating, supreme the oranges and grapefruits. Slice off the top and the bottom of the fruit first to create a flat surface. Then run your knife down the sides of the orange, curving with the shape of the orange, to cut away all the peel. Carefully, make slices on either side of the membranes separating the orange segments, loosening the segments from the orange. Be sure to do this over a bowl to catch all the juices (which you can transfer to a glass and enjoy!).
  3. Make the dressing by combining the white balsamic vinegar, lime juice, lime zest, honey, Dijon mustard and salt. Whisk in the olive oil, drizzling slowly to emulsify and thicken the dressing. Season with freshly ground black pepper.
  4. Tear the Boston Bibb lettuce and green leaf lettuce into bite-sized pieces and place them in large salad bowl. Add the fennel and citrus segments.
  5. Pre-heat an outdoor grill, electric grill or stovetop grill pan to medium-high heat. Grill the shrimp for 2 to 3 minutes on each side, seasoning with salt.
  6. Drizzle some of the dressing on the salad and toss to coat. Place the grilled shrimp on the salad and drizzle a little more of the dressing on top. Finish with the fresh chopped mint leaves and serve immediately.
Nutrition Facts
Grilled Shrimp and Citrus Salad
Amount Per Serving
Calories 538 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g15%
Cholesterol 285mg95%
Sodium 1958mg82%
Potassium 1646mg47%
Carbohydrates 57g19%
Fiber 13g52%
Sugar 33g37%
Protein 32g64%
Vitamin A 36430IU729%
Vitamin C 138.4mg168%
Calcium 440mg44%
Iron 7.9mg44%
* Percent Daily Values are based on a 2000 calorie diet.