Caribbean Citrus Shrimp Salad

READY IN: 30mins
Recipe by Diana Adcock

One of my favorite summer salads. I'm not big on curry, however the original recipe calls for it so I included it in this recipe, I use half the amount called for.

Top Review by FireRaven

If I could give this 4.5 stars I would. I loved the bright and spicy flavors in this dish, but my lunch guests would have preferred a little less heat. I used a 4 oz. can of diced green chiles in place of the fresh pasilla, as I had everything else on hand and couldn't see making a grocery store run for 1 item. I had about 2 1/4 tablespoons of ginger by the time I was done shredding, so just tossed all of it in, which I know contributed to the heat. I also cut the salt down by half, and used all of the curry powder called for. I served this over brown rice because the sauce was just fabulous! I had asparagus on the side, and enjoyed every bite! Thanks for a new recipe to add to my rotation!

Ingredients Nutrition


  1. In a large pan add oil, turn on heat to medium.
  2. Add shrimp and cook for 2 minutes.
  3. Stir in the onions, peppers, ginger and garlic.
  4. Cook for 3 minutes, stirring often.
  5. Add olives, orange juice, curry powder, salt and red pepper flakes.
  6. Bring to a boil.
  7. Reduce heat and simmer 3 minutes.
  8. Remove from heat.
  9. Stir in orange segments, cherry tomato halves, butter and lime zest.
  10. Toss.
  11. Divide mesclun between 6 bowls.
  12. Toss shrimp dish one more time and divide evenly between bowls.
  13. Serve.

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