Spanish Salad with Grilled Shrimp and Orange Recipe
A light salad with juicy oranges and quickly grilled shrimp is the taste of the Spanish coast in a single bowl. Similar combinations of seafood and citrus often appear in seaside tapas bars as something between a snack and a light dinner. This dish is perfect when you want to feel a holiday vibe, even if it’s November outside.
This salad combines sweet, juicy oranges with smoky grilled shrimp and a bright citrus-honey dressing, evoking the flavors of Spanish seaside tapas bars. The contrast of warm seafood with cool, crisp salad leaves and creamy avocado makes it both refreshing and satisfying.
Chef's tips
Do not overcook the shrimp—take them off the heat as soon as they turn pink and opaque. If your oranges are very sweet, taste the dressing before adding all the honey and adjust the sweetness and acidity to your liking. Drying the salad leaves thoroughly is key to keeping the salad light and preventing the dressing from becoming watered down.
How to serve
Serve as a light main course with crusty bread, or as a shared starter on a large platter in the center of the table. It pairs well with chilled white wine or a citrusy sparkling water with ice and fresh mint.
Ingredients
- shrimp peeled, raw, medium - 250 g
- orange juicy - 2 pieces
- mixed salad leaves e.g. arugula, lamb’s lettuce, butterhead lettuce - 80 g
- avocado ripe but firm - 1 piece
- olive oil good quality - 3 tablespoons
- garlic small - 1 clove
- sweet smoked paprika - 0.5 teaspoons
- lemon juice freshly squeezed - 1 tablespoon
- honey - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Rinse the shrimp and pat them dry with a paper towel. If they have tails, you can leave them on for a nicer presentation, but it’s not necessary.
- Peel the garlic and chop it very finely or press it through a garlic press. In a bowl, mix 1 tablespoon of olive oil, the garlic, smoked paprika, a pinch of salt and pepper. Add the shrimp, coat them thoroughly in the marinade and set aside for 10 minutes at room temperature.
- Peel the oranges, removing the peel together with the white pith. Holding the orange over a bowl, cut out segments between the membranes to get skinless “fillets”. Reserve the juice that drips into the bowl for the dressing.
- Cut the avocado in half, remove the pit, scoop out the flesh with a spoon and cut it into cubes. Rinse the salad mix and dry it well, preferably in a salad spinner or on a paper towel.
- In a small bowl, prepare the dressing: mix the orange juice from the bowl, lemon juice, honey, 2 tablespoons of olive oil, and a pinch of salt and pepper. Whisk vigorously with a fork until the dressing slightly thickens and becomes smooth.
- Heat a grill pan or regular frying pan over medium-high heat. When it is nice and hot, arrange the shrimp in a single layer. Fry for 1.5–2 minutes on each side, until they turn pink and opaque but are still springy. Do not cook them longer, or they will become rubbery.
- Arrange the salad leaves on plates, then top with the orange segments and avocado pieces. Place the hot shrimp on top.
- Drizzle everything with the prepared dressing just before serving so the salad stays crisp.
Storage
Sałatkę najlepiej zjeść od razu po przygotowaniu, bo sałata więdnie, a krewetki twardnieją. Jeśli coś zostanie, przechowuj maksymalnie do następnego dnia w lodówce i zjedz na zimno.
