Sunshine, warm weather, and dining al fresco are three things I’m looking forward to enjoying plenty of in the coming months. We are already experiencing low-mid 70s temperatures around middle Tennessee and I couldn’t be happier about it. One reason I’m so pumped is because I’m counting down the days before we take our first beach vacation with our little guy!! As excited as I am, the realization that I will be getting in a bathing suit is making me want to eat a little lighter. Enter the super delicious skinny shrimp salad with orange poppy seed vinaigrette!
By the way, who’s idea was it that women’s bathing suits should essentially be waterproof bras and panties? I mean, how people actually feel comfortable walking around in broad daylight with their birthday suits barely covered up? I’m all for people feeling free in their bodies, but I’ll be the first to admit that I’m struggling in the body confidence department at the moment. As a result, you will not be seeing photos of me casually rolling around in the sand doing my best to look like a Victoria’s Secret model on Instagram….your welcome.
Although I’m still following the Bone Broth Diet, I’ve cheated more times than I can count, so my weight loss has happened pretty slowly. But I’m happy to report that I feel like I have found a groove that actually works for me. Instead of following the plan to a tee, losing 10-15 pounds in a very short period of time, and having to struggle to reintroduce foods in my diet without gaining all my weight back, I’m really trying to find the balance.
I feel like I’ve have found a way to eat for life that helps me lose weight at a slower pace, but ultimately will help me to keep it off forever without really trying. I’ll post about what is working for me soon, but in the meantime, let’s talk about why you should be eating this salad right now!
Goat cheese, red onions, broiled shrimp, toasted almonds, oranges, and a succulent orange poppy seed vinaigrette all sitting atop crunchy romaine, make an oh-so-scrumptious salad that will leave you feeling happy, satisfied…and maybe a bit leaner!
I found that if you simmer the orange juice to let it reduce and thicken, it intensifies the orange flavor and makes the vinaigrette less “watery”. The poppy seeds really add a nice crunch and flavor, and I’m surprised I’ve never tried it in a salad before.
If you try this salad at home, please comment below and let me know how it turns out!!
Bon Appetit Ya’ll,
SKINNY SHRIMP SALAD w/ ORANGE POPPY SEED VINAIGRETTE
- 1/2 pound Shrimp large
- 3 mandarin oranges for garnishing
- 1 1/2 heads romaine lettuce
- 1/4 red onion sliced
- 4 oz . goat cheese sliced or crumbled
- 1/4 cup sliced almonds toasted
For the Vinaigrette
- 1/2 cup orange juice (preferably fresh squeezed, about 6 mandarin oranges or 2 large oranges)
- 1/8-1/4 tsp chipotle powder 1/4 tsp. if you like it spicy
- 1/4 cup olive oil
- 1/4 tsp stone ground mustard
- 1 tsp poppy seeds plus 1/2 tsp. for sprinkling on salad and shrimp
- salt to taste
Pour the 1/2 cup orange juice in a small saucepan over medium heat. Let the orange juice simmer for about 15 minutes to let it reduce by half. This will intensify the orange flavor and make the vinaigrette less watery.
Meanwhile, chop the romaine lettuce, slice the oranges, red onions, and goat cheese, and pat the shrimp dry with paper towels.
When the orange juice has reduced, remove from the heat and place it in a bowl. Add the chipotle powder, mustard, and poppy seeds. Whisk to combine. Whisk in the olive oil until it's combined and season with salt to taste.
Turn on the broiler and place the rack at the highest position.
Place the shrimp on a sheet pan and coat in 2 Tbsp. of the dressing. Sprinkle some poppy seeds on top and place under the broiler. Cook for 5-7 minutes or until the shrimp are pink and the tails have curled. Check after about 4 minutes to make sure they don't overcook. Remove the shrimp and set aside.
Toss the romaine and orange slices in enough vinaigrette to evenly coat the ingredients (no soggy salads!) and top with the almonds, shrimp, goat cheese, red onion and a little bit more of the poppy seeds.