This Healthy Shrimp Salad with a bright Orange Sesame Vinaigrette is light and refreshing and super easy to put together! There is a simple secret to pump up the volume on the orange flavor in the vinaigrette without adding sugar too. So read on friends!
And if you’re into drinking nutritious bone broth and want to follow the plan on the Bone Broth Diet then this healthy shrimp salad recipe is the perfect dish to add into your meal plan.
The photos and recipe in this post was updated in 2019.
Ingredients in this Healthy Shrimp Salad Recipe
A succulent orange sesame seed vinaigrette
all sitting atop crunchy romaine lettuce
How to make Orange Sesame Vinaigrette
I’ve 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”. You can use store-bought orange juice or you can juice a couple of oranges for an even fresher flavor.
Gently simmer the orange juice for about 15 minutes until it has reduced by a little more than half and has thickened somewhat. It will continue to thicken as it cools.
Then add the olive oil, sesame seeds, sesame oil, mustard, chipotle powder for a spicy kick (optional), and salt to taste, then whisk until it comes together.
How to cook the shrimp
Once the vinaigrette is made, pour 2 Tbsp of the dressing over the shrimp and sprinkle with extra sesame seeds and toss to combine. Place the broiler rack at the highest position and broil for 5-7 minutes or until the shrimp are pink, flipping over halfway through the cooking process.
You can also cook the shrimp in a skillet heated on medium high heat until the shrimp are pink and the tails are curled.
How long is shrimp salad good in the refrigerator?
Once the shrimp is cooked and cooled it will stay fresh for 3-4 days covered in a tightly sealed container. Don’t add the dressing to the salad until right before serving as the lettuce will wilt and get soggy.
Can I make this salad in advance for a meal prep plan?
Yes! For maximum freshness, keep the salad ingredients, the cooked shrimp, and dressing in separate containers. The shrimp will make the lettuce soggy if it’s placed on top in a container so keeping it separate will keep your lettuce nice and crunchy.
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 SESAME VINAIGRETTE
- 1/2 pound Shrimp large
- 3 mandarin oranges or 1 medium orange (see vinaigrette below for extra oranges) skin removed and sliced
- 1 1/2 heads romaine lettuce
- 1/4 red onion sliced
- 1/4 cup sliced almonds toasted
For the Vinaigrette
- 1/2 cup orange juice, fresh squeezed or store-bought (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 tsp sesame oil
- 1/4 tsp stone ground mustard or regular mustard
- 1 tsp sesame seeds plus 1/2 tsp. for sprinkling on salad and shrimp
- salt to taste
For the Vinaigrette
- 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.
- When the orange juice has reduced, remove from the heat and place it in a bowl. Add the chipotle powder, mustard, and sesame seeds. Whisk to combine. Whisk in the olive oil and sesame oil until it's combined and season with salt to taste.
For the Salad
- While the orange juice is reducing, chop the romaine lettuce, slice the red onions, and pat the shrimp dry with paper towels. For the oranges, remove the skins and place the oranges on their sides and slice into circles.
- In a small dry skillet over medium heat, toast the almonds for about 3-4 minutes or until they begin to smell toasted and have a little color on them.
For the Shrimp
- Turn on the broiler and place the rack at the highest position. Or you can heat a large skillet over medium high heat and cook the shrimp for 3-5 minutes.
- Place the shrimp on a sheet pan and coat in 2 Tbsp. of the dressing. Sprinkle some sesame seeds on top and place under the broiler. Cook for 5-7 minutes (flipping over halfway through cooking) 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. See above instruction for cooking in a skillet instead.
Bring it all together
- Toss the romaine and orange slices in enough vinaigrette to evenly coat the ingredients (no soggy salads!) and top with the almonds, shrimp, red onion and a little bit more of the sesame seeds.
- Serve immediately.