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Coldwater Shrimp & Citrus Herb Salad
Low Calorie

Coldwater Shrimp & Citrus Herb Salad

By: James Quinn 4.0(4 reviews)

Bright citrus shrimp salad with fresh herbs and crisp greens — light, elegant, and ready in minutes.  

TIME
TIME
10 min
SERVINGS
SERVINGS
2 ppl
DIFFICULTY
DIFFICULTY
Easy
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Ingredients

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  • 1 (8 oz) pack Larry’s Catch Coldwater Shrimp, thawed and patted dry
  • 4 cups mixed baby greens (arugula, spinach, or spring mix)
  • ½ cup cucumber, thinly sliced
  • ½ cup cherry tomatoes, halved
  • ¼ small red onion, very thinly sliced
  • 1 small orange, segmented
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • ½ tsp Dijon mustard
  • ½ tsp honey
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  • In a small bowl, whisk together olive oil, lemon juice, Dijon, honey, salt, and pepper to make the vinaigrette.
  • In a large bowl, combine mixed greens, cucumber, tomatoes, red onion, orange segments, dill, and parsley.
  • Add coldwater shrimp and drizzle lightly with vinaigrette. Toss gently until just coated — do not overdress.
  • Transfer to plates and serve immediately while the greens are crisp and the shrimp are tender.

Nutrition Values

Per serving (200 g)
  • Calories: 260 kcal
  • Protein: 23 g
  • Fat: 14 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Sugar: 6 g
  • Sodium: 480 mg
  • Omega-3s: ~350 mg

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