Photo of Shrimp and orange salad with smoked paprika dressing by WW

Shrimp and orange salad with smoked paprika dressing

SmartPoints® value per serving
Total Time
20 min
10 min
10 min
This amazingly flavorful recipe features a composed salad with cool and crisp vegetables, and beans topped with a warm dressing. The unique method that makes this complex dish only 20-minutes is the use of the sauté time on the shrimp to incorporate the paprika dressing ingredients. Make this salad even easier by using bagged, shredded Romaine lettuce (available in the produce section), as well as sliced celery, minced onion, and even drained chickpeas on the salad bar at your supermarket. Since cooking the shrimp is integral to the dressing, we recommend not using pre-cooked shrimp in this recipe.


Romaine lettuce

4 cup(s), cored and shredded

Uncooked celery

½ cup(s), thinly sliced

Canned drained chickpeas

¼ cup(s)

Uncooked red onion(s)

¼ cup(s), minced


½ item(s), medium, peeled, pitted, and diced

Cooking spray

1 spray(s)

Uncooked shrimp

4 oz, peeled and deveined


2 small, navel, peeled and cut into segments

Chopped green chili(es)

2 Tbsp

White wine vinegar

1 Tbsp


¼ tsp, smoked

Ground cumin

¼ tsp

Black pepper

¼ tsp

Table salt



  1. Divide the lettuce, celery, chickpeas, red onion, and avocado onto two serving plates, sprinkling and layering them in that order on the plate.
  2. Lightly coat the inside of a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the shrimp; cook, stirring occasionally, 4 minutes, or until pink and firm. Turn off the heat; add the orange segments, chiles, vinegar, smoked paprika, cumin, pepper, and salt to the skillet. Stir until well combined; spoon the mixture over the two salads, dividing it evenly.
  3. Serving size: 2 1/2 cups salad with 1 cup shrimp mixture