Indulge in a culinary adventure with our tantalizing Orange Shrimp Spinach Salad, a harmonious blend of flavors and textures that will delight your taste buds. This vibrant salad features succulent shrimp, refreshing spinach, and a zesty orange dressing that uplifts the entire dish. Alongside this main recipe, we present two additional variations to satisfy your diverse cravings: a tangy Orange Shrimp Arugula Salad and a delightful Orange Shrimp Quinoa Salad. Each variation offers a unique combination of ingredients, ensuring there's something for everyone. Whether you're seeking a light lunch, a flavorful side, or a complete meal, these orange shrimp salads are guaranteed to impress.
Let's cook with our recipes!
GRILLED SHRIMP KABOBS WITH ORANGE SPINACH SALAD
Grilled shrimp, oranges and onion make a tasty trio to top spinach greens. An orange ginger mix marinates the shrimp and dresses the salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Cut 2 of the oranges into 8 wedges each. Peel and section remaining 2 oranges; reserve sections. Mix all Orange Marinade and Dressing ingredients; reserve half for dressing. In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, place shrimp and remaining marinade. Cover dish or seal bag and refrigerate 15 minutes.
- Heat coals or gas grill for direct heat. Cut one onion half into wedges; separate into pieces. Thinly slice remaining onion half; separate into pieces and set aside. Remove shrimp from marinade; reserve marinade for basting. Thread shrimp, orange wedges and onion wedges alternately on each of eight 8-inch or four 15-inch metal skewers, leaving space between each piece.
- Grill kabobs uncovered 4 to 6 inches from medium heat 6 to 8 minutes, turning frequently and brushing with reserved basting marinade, until shrimp are pink and firm. Discard any remaining basting marinade.
- In large bowl, gently toss spinach, reserved orange sections, reserved thinly sliced onion and reserved dressing. Serve with kabobs.
Nutrition Facts : Calories 330, Carbohydrate 21 g, Cholesterol 160 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg
SHRIMP SPINACH SALAD
Shrimp and garlic are sauteed in butter then set atop a bed of spinach. Almonds, tomatoes and a squeeze of lemon finish off this beauty. Perfecto! Jamie Larson - Dodge Center, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet over medium heat, melt butter. Add the shrimp. Cook and stir for 3-4 minutes or until shrimp turn pink. Add garlic and parsley; cook 1 minute longer. Remove from the heat., Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp mixture. Squeeze juice from the lemon; drizzle over salad. Sprinkle with salt and pepper.
Nutrition Facts : Calories 201 calories, Fat 10g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 350mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
ANGRY SHRIMP WITH CITRUS/SPINACH SALAD
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Mix the flour mixture for shrimp:
- Combine the ingredients and set aside in container. This step can be done the day before dinner.
- Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil).
- Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter.
- Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns.
- Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.
SPINACH SALAD WITH SHRIMP
It's effortless to eat healthy when you have a mouthwatering salad like this. You won't need anything else for a balanced meal.-Jacqueline Wilson, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a large salad bowl, combine the spinach, mushrooms, avocado, oranges, shrimp and sunflower kernels. Drizzle with dressing; serve immediately.
Nutrition Facts : Calories 149 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 159mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.
SHRIMP AND GRAPEFRUIT SPINACH SALAD
Orange slices are a common addition to spinach salad, but grapefruit is also delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 8
Steps:
- With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick.
- In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and pepper. Drizzle in 1/2 cup of the oil, whisking to combine.
- Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat the remaining tablespoon oil over medium heat. Add the shrimp, and cook, turning once, until pink, about 3 minutes per side.
- Add the grapefruit, cooked shrimp, spinach, and onion to the vinaigrette in the large bowl. Toss well. Serve at once.
TROPICAL SHRIMP SPINACH SALAD
This salad is so light and refreshing. Perfect for a warm summer's day, and hearty enough for a dinner meal as well. You will feel yourself transported to a tropical setting as you indulge in this yummy salad!
Provided by MISSYLYNMITZ
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
- Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
- To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.
Nutrition Facts : Calories 698.2 calories, Carbohydrate 32.9 g, Cholesterol 243.7 mg, Fat 49.5 g, Fiber 6.4 g, Protein 34.4 g, SaturatedFat 19.1 g, Sodium 499 mg, Sugar 21.5 g
CITRUS SHRIMP AND SPINACH SALAD
Shrimp, cucumbers, red onions, oranges and pecans are layered over spinach and drizzled with honey-mustard dressing for a refreshing main-dish salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Mix honey, orange juice, mustard and vinegar until well blended; cover. Refrigerate until ready to serve.
- Layer lettuce, spinach, cucumbers, onions, oranges and shrimp on large serving platter.
- Sprinkle with pecans and drizzle with honey mixture just before serving.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
SPINACH SALAD WITH ORANGE VINAIGRETTE
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
- In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
- To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
FIRECRACKER SPINACH SALAD WITH ORANGE SESAME DRESSING
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- 1. For the dressing, cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.
- 2. For the salad, mix the spinach, daikon sprouts, carrot and jicama in large bowl. Add the dressing and toss to coat well. Garnish with the sesame seeds.
ORANGE SPINACH SALAD
Provided by Marian Burros
Categories easy, lunch, quick, salads and dressings
Time 5m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Tear spinach coarsely and place in large bowl.
- Wash mushrooms and trim stem ends. Slice mushrooms. Add them with the water chestnuts and the orange to the spinach.
- Whisk remaining ingredients together and toss with salad just before serving.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 147 milligrams, Sugar 8 grams, TransFat 0 grams
ORANGE SHRIMP SPINACH SALAD
Great for a light summer lunch!
Provided by Dorothy Rinaldi
Categories Shrimp Salad
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Toss orange sections, shrimp, spinach, and black olives together in a large salad bowl. Drizzle with olive oil and balsamic vinegar and sprinkle with black pepper. Chill salad before serving.
Nutrition Facts : Calories 226 calories, Carbohydrate 13.5 g, Cholesterol 147.6 mg, Fat 12 g, Fiber 3.9 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 521.5 mg, Sugar 0.5 g
SPINACH AND ORANGE SALAD
This is a very simple salad that is great all year long, especially in winter when citrus fruits are in season. If you just want an quick salad, look no further. Source: Southern Living, January 1986.
Provided by JenSmith
Categories Oranges
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash spinach thoroughly and allow to dry (use a salad spinner, if you have one).
- Combine spinach, orange sections, and sliced onion in a large salad bowl, tossing well.
- Drizzle dressing over spinach mixture; toss gently.
CITRUS SHRIMP AND SPINACH SALAD
Make and share this Citrus Shrimp and Spinach Salad recipe from Food.com.
Provided by marileamills
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the mustard, honey, orange juice, and vinegar; cover and refrigerate.
- Either on a large serving platter or on individual salad plates, layer in the following order: lettuce leaves, spinach, onion slices, cucumber slices, orange pieces, and shrimp.
- Season with salt and pepper to taste (I season as I layer).
- Sprinkle with pecans.
- Drizzle with honey mustard mixture.
Nutrition Facts : Calories 242.4, Fat 7.1, SaturatedFat 0.7, Cholesterol 114.6, Sodium 726.6, Carbohydrate 31.9, Fiber 4.3, Sugar 24.6, Protein 16
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad. Look for plump, juicy oranges, crisp spinach, and succulent shrimp.
- Don't overcook the shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
- Use a light dressing: A heavy dressing will overpower the delicate flavors of the salad. A simple vinaigrette or citrus dressing is a good option.
- Add some nuts or seeds for crunch: This will add some extra texture and flavor to the salad. Chopped walnuts, almonds, or sunflower seeds are all good options.
- Serve the salad immediately: This is a salad that is best enjoyed fresh. The spinach will start to wilt if it sits for too long.
Conclusion:
This orange shrimp spinach salad is a delicious and healthy meal that is perfect for any occasion. It is light and refreshing, yet still filling and satisfying. The combination of sweet oranges, juicy shrimp, and crisp spinach is irresistible. This salad is sure to be a hit at your next party or gathering.
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