3

Shrimp and Orange Salad with Smoked Paprika Dressing

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

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

avocado

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

cooking spray

1 spray(s)

uncooked shrimp

4 oz, peeled and deveined

orange(s)

2 small, navel, peeled and cut into segments

chopped green chili(es)

2 Tbsp

white wine vinegar

1 Tbsp

paprika

¼ tsp, smoked

ground cumin

¼ tsp

black pepper

¼ tsp

table salt

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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