Shrimp and Orange Salad
1
Points®
Total time: 40 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The dressing for this salad is not to be missed. It’s creamy, tart, and sweet all at the same time—plus, it’s a gorgeous yellow color. Try it once and you’ll be serving it often. If you want to add some more texture and crunch to this salad, sprinkle on a few toasted pumpkin seeds.
Ingredients
Bell pepper
1 item(s), medium, yellow variety
Shallot
1 small, sliced
Fresh lime juice
2 Tbsp
Light sour cream
2 Tbsp
Ground cumin
1 tsp
Black pepper
¼ tsp
Romaine lettuce
2 cup(s), shredded, shredded
Cherry tomatoes
12 medium, halved
Scallions
2 medium, thinly sliced
Orange
1 large, navel variety, peeled and sectioned
Red onion
1 small, sliced into thin rounds
Cilantro
¼ cup(s), fresh, chopped
Cooked frozen shrimp
1 pound(s), medium size, peeled, and deveined
Instructions
1
1 Preheat broiler. Line small baking sheet with foil and place bell pepper on foil. Broil 5 inches from heat, turning frequently with tongs, until skin blisters, about 15 minutes. Wrap bell pepper in foil and let steam about 10 minutes. When cool enough to handle, peel bell pepper, remove seeds, and cut into quarters.
2
2 To make dressing, put bell pepper, shallot, lime juice, sour cream, cumin, and black pepper in mini food processor and process until almost smooth; season to taste with salt.
3
3 Combine lettuce, tomatoes, scallions, orange, onion, and cilantro in large bowl. Add 1/2 cup dressing and toss to coat. Arrange salad on large platter; top with shrimp and drizzle with remaining dressing.
4
Serving size: (1 1/2 cups salad, about 8 shrimp, and 3 tablespoons dressing)
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