Citrus Herb Marinated Shrimp Salad


Serves: 4


  • 20 PrimeWaters® peeled shrimp (roughly half of a 1 lb bag)
  • 5oz baby Arugula
  • 2 head Bibb lettuce, cored and cut into ¼’s
  • 1 cup cooked orzo pasta
  • 1 avocado, peeled and cut into quarters
  • 1 cup peeled orange segments
  • Additional herbs as desired
Dressing and Marinade
  • 2 lemons
  • 1 TB honey
  • 2 tsp Dijon mustard
  • ¾ cup avocado oil
  • 2 tbsp water
  • 2 tbsp minced parsley
  • 1 tbsp minced chives
  • 2 tsp minced dill
  • Pinch of chile flake
  • Diamond Crystal® Kosher salt and ground black pepper to taste



  • Juice and zest the two lemons.
  • Add zest and lemon juice with all dressing/marinade ingredients in a lidded jar and shake until well combined.
  • In a medium bowl, combine 3 tbsp of dressing with the shrimp. Let marinate for 30 minutes in refrigerator.


  • Remove shrimp from fridge. Place nonstick sauté pan over medium heat. Add the shrimp and cook for 5-7 minutes, gently tossing until cooked through and opaque, at an internal temp of 150°F. Set aside.


  • Divide the salad greens between four bowls. Cut avocado and orange as desired and place ¼ of each in every bowl.
  • Divide cooked orzo and sprinkle over each bowl of greens.
  • Top each salad with five shrimp.
  • Pass reserved dressing around and let each person garnish their own salad.

Additional Enhancements:

  • Sliced tomato, crushed pistachios, diced cucumber, shaved parmesan, crusty artisanal bread