Description

A vibrant and refreshing seafood salad featuring succulent shrimp, creamy avocado, and tangy citrus. The honey-ginger orange dressing ties all the flavors together for a light yet satisfying meal that’s perfect for warm weather dining.

Ingredients

Units Scale

For the Salad

1 lb raw shrimp, peeled and deveined, tail on
8 cups arugula (180 grams)
1 large avocado (150 grams), sliced
1 medium grapefruit, peeled and segmented (200 grams)
1 cup mango, chopped (150 grams)
1/2 medium shallot, peeled and sliced (20 grams)
1/4 cup Fresh Gourmet Honey Roasted Sliced Almonds (28 grams)
4 cloves garlic, minced (16 grams)
1 tbsp butter (0.5 oz)
1 tsp Flavor God Garlic Lover’s Seasoning
Salt and pepper to taste

For the Orange Dressing

2 tbsp olive oil (1 oz)
2 tbsp rice wine vinegar (1 oz)
2 tbsp orange juice (1 oz)
1 tbsp fresh grated ginger (0.5 oz)
1 tbsp honey (0.5 oz)
1 tbsp orange zest
1/8 tsp xanthan gum (optional to thicken the dressing)

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Instructions

Prepare the Shrimp
Season your cleaned and patted dry shrimp with Flavor God Garlic Lover’s Seasoning, salt, and pepper. This step is crucial for infusing flavor directly into the seafood before cooking. Make sure to season evenly on all sides to ensure consistent taste throughout.
Cook the First Batch of Shrimp
Melt half of the butter in a large skillet over medium-high heat. Add half of the minced garlic and let it become fragrant for about 30 seconds. Place half of the shrimp in a single layer in the skillet, ensuring they don’t overlap for even cooking. Cook for 1-2 minutes until the bottom turns pink and starts to form a golden crust from the butter, while the top becomes partially opaque. Flip each shrimp and cook the other side until completely pink and opaque throughout. Remove from heat and set aside.
Cook the Second Batch of Shrimp
Repeat the cooking process with the remaining shrimp, butter, and garlic. Using a fresh batch of butter and garlic ensures each shrimp gets the same level of flavor and prevents overcrowding in the pan, which would cause steaming rather than searing. Once cooked, set aside with the first batch.
Prepare the Dressing
In a small bowl, whisk together olive oil, rice wine vinegar, orange juice, fresh grated ginger, honey, and orange zest until well combined. If you prefer a thicker consistency, add the xanthan gum and whisk vigorously until smooth. Set aside to allow the flavors to meld together while completing the salad assembly.
Assemble the Salad
Spread the arugula as a base layer on a large serving platter or individual plates. Arrange the grapefruit segments, sliced avocado, chopped mango, and sliced shallots over the arugula. Top with the cooked shrimp and sprinkle with honey roasted sliced almonds. Just before serving, drizzle the prepared orange dressing over the entire salad.

Notes

For the best flavor, use fresh grapefruit and oranges rather than bottled juice.
To save time, you can prepare the dressing and chop the ingredients up to a day ahead, but cook the shrimp just before serving.
If Flavor God Garlic Lover’s Seasoning is unavailable, substitute with a mix of garlic powder, onion powder, and a pinch of dried herbs.
For a spicier version, add a pinch of red pepper flakes to the dressing or when seasoning the shrimp.
The xanthan gum is optional but helps create a more restaurant-style emulsified dressing that clings better to the salad ingredients.

Nutrition

Serving Size: 1/4 of recipe
Calories: 380
Sugar: 15g
Sodium: 320mg
Fat: 21g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 25g
Cholesterol: 175mg