The first sightings of blood oranges at my grocery store this week, which put me in the mood of making some light and refreshing salads for this weeks lunches. Now this salad only takes about 5 minutes to prepare and is a perfect meal for on-the-go.
What you will need for this salad includes:
- Wild caught shrimp ( I buy mine at Sprouts when they have wild caught)
- Primal Palate meat and potato seasoning (sub paprika, cumin, oregano)
- Red onions
- Blood oranges (or any citrus)
- Greens
- Avocado
- Ghee or any oil you use for cooking
Now for the shrimp you are going to rinse,clean, devein, and pat dry with a paper towel. Then coat your raw shrimp with the meat and potato seasoning. If there is one seasoning from Primal Palate I had to recommend I would say the meat and potato seasoning, it really goes great on anything. Now if you don’t have this seasoning you can just add a couple shakes of paprika, oregano, salt + pepper to shrimp.
I like using my cast iron skillet when searing shrimp because it really leaves such a nice little char and color to whatever you are searing in pan. You want to add your ghee or any oil you use for cooking in your cast iron skillet and get it nice and warm. My little trick on knowing if the oil is hot enough is adding a little bit of onion to see if it sizzles. If it does it is warm enough to add your shrimp. Once you add your shrimp let them cook for a few minutes. You can flip if you like, but I find seafood cooks best when you just let them do their thing and not disturbing them.
First things first, you must clean your shrimp. Now if you have never cleaned your shrimp before cooking, I suggest you start NOW. If your shrimp have the shell on, remove first and then rinse under cold water. You then want to make sure you pat them dry with a paper towel and begin to devein each one. The way you will devein your shrimp is by making a shallow slit down the middle of the back with a pairing knife. You will see the black vein and you want to lift out the black vein with your pairing knife and wipe it off with a paper towel. Repeat these steps for each shrimp. You can sometimes fine wild caught shrimp that is already deveined but I have found it is rare.
Once you shrimps are nice and clean you want to coat with the meat and potato seasoning. If there is one seasoning from Primal Palate I had to recommend I would say the meat and potato seasoning, it really goes great on anything. Now if you don’t have this seasoning you can just add a couple shakes of paprika, oregano, salt + pepper to shrimp.
I like using my cast iron skillet when searing shrimp because it really leaves such a nice little char and color to whatever you are searing in pan. You want to add your ghee or any oil you use for cooking in your cast iron skillet and get it nice and warm. My little trick on knowing if the oil is hot enough is adding a little bit of onion to see if it sizzles. If it does it is warm enough to add your shrimp. Once you add your shrimp let them cook for a few minutes. You can flip if you like, but I find seafood cooks best when you just let them do their thing and not disturbing them.
While the shrimp is cooking you want to chop your red onions, blood oranges, and avocado. Once the shrimp is done add to your greens along with the red onions, blood oranges, and avocado. I personally enjoy this salad without a dressing, since I love the flavor all the additions add to it. If you wanted to do a dressing I would just do lemon juice, balsamic, and a tiny bit of honey.
Shrimp salad
Ingredients
- Pan fried shrimp
- Blood oranges
- Red onions
- Avocado
- Supergreens
Pan fried shrimp:
- 12 wild caught shrimp
- 1-2 Tbsp california garlic ghee sub avocado oil, butter, coconut oil
- 1 Tbsp Primal Palate meat and potato seasoning
Instructions
- Heat pan with 1 tbsp of the ghee on medium heat
- Once hot add in the shrimp seasoned with the other tbsp of ghee, meat and potato seasoning
- Cook a couple minutes each side