Caribbean Citrus Shrimp Salad

Total Time
Prep 20 mins
Cook 10 mins

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.

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.
Most Helpful

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!

FireRaven March 23, 2007