Caribbean Citrus Shrimp Salad

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 6

ingredients

• 2 tablespoons olive oil
• 2 lbs medium shrimp, peeled and deveined
• 2 cups red onions, thin wedges
• 1 1⁄2 cups pasilla chiles, 1/2 inch dice
• 2 tablespoons ginger, shredded
• 1 1⁄2 tablespoons garlic, minced
• 2 cups ripe olives, halved
• 1⁄2 cup orange juice
• 1 1⁄2 teaspoons curry powder
• 1 teaspoon sea salt
• 1 teaspoon red pepper flakes
• 2 cups orange sections, pith removed
• 1 cup yellow cherry tomato, halves
• 1⁄2 teaspoon lime zest
• 6 cups mesclun

directions

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.

Reviews

[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!