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Shrimp and orange salad with smoked paprika dressing

2
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy
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.

Ingredients

Cooking spray

4 spray(s)

Romaine lettuce

4 cup(s), cored and shredded

Celery

½ cup(s), chopped, thinly sliced

Canned drained chickpeas

¼ cup(s)

Red onion

¼ cup(s), minced

Avocado

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

Uncooked shrimp

4 oz, peeled and deveined

Orange

2 small, navel, peeled and cut into segments

Canned diced green chiles

2 Tbsp

White wine vinegar

1 Tbsp

Paprika

¼ tsp, smoked

Ground cumin

¼ tsp

Black pepper

¼ tsp

Table salt

⅛ tsp

Instructions

  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

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