It has come to my attention that, since I started food blogging, I have gained ten pounds. Although I believe that gravity has only gotten stronger during that time, it still doesn’t hurt to avoid beurre blanc and deep fried cream cheese for at least one meal per week. This recipe is quick and light, but surprisingly filling – perfect for a warm spring evening.
Makes: 2 sensible salads
Total kitchen time: 30 minutes
- 1 head Boston Bibb or Butter lettuce, washed and coarsely chopped
- 1 dz. medium uncooked shrimp, peeled, deveined, tails removed
- 1 clove garlic, finely diced
- 1/2 tsp. red chili oil (or more, if you like it extra hot)
- 1 tsp. + 1 tsp. olive oil
- 3 tangerines
- 1/4 cup guava nectar
- 1/2 tsp. sesame seeds
- 1 ripe avocado, sliced
- 2 tbsp. slivered almonds
- sea salt and freshly ground black pepper
- Rinse and thoroughly dry the shrimp. In a medium bowl, mix together the shrimp, garlic, red chili oil and 1 tbsp. of olive oil, plus a generous pinch of salt and pepper. Set aside.
- Suprême the tangerines. Suprêming, in this case, means removing the meat of the tangerine from any pith, rind or connecting membranes. All of that stuff is stringy and bitter we’re only after the best parts. To suprême a tangerine, use a pairing knife to cut off the rind. Don’t peel it off like you were going to eat the tangerine as a snack, actually carve it off with the knife. You’ll end up taking off a little meat with the rind – this is fine. Once the rind is totally removed you’ll clearly be able to see each section of fruit divided by a membrane. Slice into the fruit on either side of each membrane to remove just the good parts. Discard the rest.
- In a small saucepan, combine about 1/3 of the tangerine slices with the guava nectar on medium heat. Cook just until it begins to reduce, about 10 minutes.
- Meanwhile, heat the remaining olive oil in a large skillet over high heat. Once the skillet is hot, add the shrimp and sear on both sides, about 1 minute per side.
- Plate up your salads with the shrimp, avocado, remaining tangerines, slivered almonds and sesame seeds. Dress with the tangerine-guava dressing and salt and pepper the whole thing to taste.
If you aren’t in a shrimp mood, you can substitute in just about anything you’d like: seared tuna, grilled chicken, tofu, swordfish… you name it. Open up a nice, fruity white wine and enjoy your evening of healthy living at its best!
2 comments on “Spicy Shrimp Salad with Guava-Tangerine Dressing”
I made this salad yesterday, great succes! The combination of sweet, hot and salty was very good. I substituted the shrimps with chicken, that worked really well.
Thanks for this recipe, it’s going to be popular in Amsterdam:)
Love the flavors you chose to add to the shrimp! Check out a similar dish we offer during our summer cooking parties! http://www.partiesthatcook.com/extreme-flavors-shrimp-lettuce-wrap/