Citrus-Infused Shrimp Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Succulent shrimp tossed in a bright citrus vinaigrette, layered with peppery arugula, fresh orange segments, and toasted almonds for a refreshing, light lunch. This mediterranean-inspired seafood (gluten free) ready in about 25 minutes pairs peeled and deveined shrimp, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, peeled and deveined shrimp
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp orange juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 cups arugula
• 1 medium, peeled and sectioned orange segments
• 1/4 cup, sliced and toasted almonds
• 1 tsp extra virgin olive oil

Instructions

1. Step 1: In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp orange juice, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper to make the dressing.
2. Step 2: Heat a skillet over medium-high heat. Add 12 oz peeled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
3. Step 3: In a large bowl, combine 4 cups arugula, 1 medium peeled and sectioned orange, and 1/4 cup toasted sliced almonds. Pour dressing over salad and toss to coat.
4. Step 4: Add cooked shrimp to the salad and toss gently to combine. Drizzle with 1 tsp extra virgin olive oil just before serving.