Sanford Citrus and Shrimp Salad
Bright salad with plump shrimp, mixed greens, and a zesty orange-lemon dressing, perfect for a light lunch. This american-inspired salads (gluten-free) ready in about 20 minutes pairs (peeled and deveined) raw shrimp, olive oil, fresh orange juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 8 oz (peeled and deveined) raw shrimp
- 1/4 cup olive oil
- 2 tbsp fresh orange juice
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 cups mixed salad greens
- 1/2 cup (fresh or canned, drained) orange segments
- 1/4 cup sliced red onion
- 1/4 cup crumbled (optional) feta cheese
Instructions
- Step 1: Bring a small pot of salted water to a boil and add shrimp. Cook for 2-3 minutes until pink and opaque, then transfer to ice water to stop cooking. Drain and pat dry.
- Step 2: In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp orange juice, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper to make the dressing.
- Step 3: In a large bowl, combine 4 cups mixed salad greens, 1/2 cup orange segments, and 1/4 cup sliced red onion. Add the dressing and toss to coat evenly.
- Step 4: Divide salad among plates, top with cooked shrimp, and sprinkle with 1/4 cup crumbled feta cheese if using.
Frequently asked questions
How long does Sanford Citrus and Shrimp Salad take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sanford Citrus and Shrimp Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sanford Citrus and Shrimp Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sanford Citrus and Shrimp Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sanford Citrus and Shrimp Salad gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! So easy and healthy, and the flavors popped.
- ★★★★★
This is my new favorite salad recipe! The shrimp and citrus combo is perfect.
- ★★★★★
The citrus dressing was incredibly fresh and balanced. My family devoured it at dinner!
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