No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Seared Shrimp Salad

This light and refreshing salad makes for a perfect warm-weather meal when avocados are in season.Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast," HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.

  • prep: 8 mins
    total time: 25 mins
  • servings: 4

Ingredients

  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon honey
  • 3/4 teaspoon crushed red pepper
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon plus a pinch of salt
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 pound large shrimp, peeled and deveined
  • One 5-ounce bag prewashed mixed greens (about 8 cups)
  • 2 oranges, peeled and segmented
  • 1/2 cup thinly sliced red onion
  • 1 ripe avocado, halved, seeded, and thinly sliced

Directions

  1. Step 1

    Combine the orange juice, lime juice, honey, 1/2 teaspoon of the crushed red pepper, the soy sauce, and 1/4 teaspoon of the salt in a small nonreactive bowl. Whisk to blend. In a slow, steady stream, whisk in the 1/4 cup olive oil. Set the vinaigrette aside.

  2. Step 2

    Heat 1 tablespoon of the remaining olive oil in a 12- inch saute pan over medium-high heat. In a bowl, toss the shrimp with the remaining 1 tablespoon olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Add the shrimp to the pan, in two batches if necessary, and cook until they have curled and are just cooked through, 2 minutes on each side. Transfer the shrimp to a paper towel-lined plate and reserve.

  3. Step 3

    In a large mixing bowl, combine the greens, oranges, red onion, and pinch of salt. Whisk the vinaigrette, and add 3 tablespoons to the salad. Toss lightly to combine, and then divide the salad among four serving plates. Take 3 to 4 slices of the avocado and fan them out on top of each salad. Divide the shrimp evenly among the salads. Drizzle a little more vinaigrette over the shrimp and avocado, and serve immediately.