Share
Spring Shrimp Salad with Orange & Crunchy Jicama
Stacey Hawkins
Category
Main Dishes
Author :
Stacey Hawkins
Prep Time
20 minutes
If Spring had a signature salad, this would be it! This Shrimp and Orange Salad is light, vibrant, and bursting with fresh flavor in every bite. Tender shrimp, sweet citrus, and crisp jicama create the perfect balance of juicy and crunchy, making it anything but ordinary.
It’s the kind of dish that feels refreshing, satisfying, and just a little bit special—perfect for when you want something simple that still feels elevated.
Happy Cooking!
Stacey
Ingredients
Dressing
-
3 T Stacey Hawkins Valencia Orange Oil
-
2 T fresh lemon juice
-
2 T rice wine vinegar
-
1 T honey
-
2 tsp soy sauce
-
½ C coarsely chopped mint
-
2 tsp Stacey Hawkins Wok On Seasoning
-
pinch Stacey Hawkins Dash of Desperation Seasoning
Salad
-
¾ c thin sliced red onion, rinsed and patted dry
-
5 C napa or savoy cabbage (could use slaw mix as well)
-
1 ½ C jicama, cut into matchstick slices
-
1 pound large cooked shrimp, peeled and deveined. (You can slice in half or cut into chunks if you like)
-
3 large navel oranges, peeled & cut into segments (could use jarred in water as well)*
Directions
Make the Dressing
Whisk together all the ingredients in a small bowl. Add the rinsed & dried onions (rinsing makes them less pungent) and toss to coat. Set aside while you’re making the salad to let the onions soften and slightly pickle.
Make the Salad
Combine the cabbage, jicama, mint, shrimp, and orange segments in a large bowl. Season with a pinch or two of Dash of Desperation. Pour the dressing mixture on the salad and toss to coat. Divide equally among 4 plates and serve immediately for a crisp salad, or let it sit for 5-7 minutes for a softer version.
Chef's Notes & More
*This recipe is equally as delicious with pink grapefruit segments as well!
