Citrus - Shrimp Salad

This is a fabulous, refreshing, and pretty salad that is perfect for a buffet or lunch in spring. It is not substantial enough for a dinner entree but makes a great appetizer. Make the shrimp in advance to allow time for them to cool and absorb flavors of the vinaigrette.
Based on a recipe from Cooking Light, December 1996, p 172.
Prep Time1 hour 15 minutes
Total Time1 hour 15 minutes
Course: Appetizers, Main Course - Seafood, Prepare Ahead - Serve Later, Salads - Main Course
Servings: 8 servings
Author: Catherine Christiano


  • 2 pounds medium shrimp peeled and deveined


  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons finely chopped shallots
  • 2 tablespoons plain fat-free yogurt
  • 2 tablespoons orange juice
  • 1 3/4 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • pinch salt
  • 1/4 teaspoon pepper


  • 4 cups sliced romaine lettuce
  • 2 cups pink grapefruit sections about 4 large grapefruit
  • 2 cups orange sections about 5 oranges
  • 1/4 cup chopped fresh chives



  • Fill a 3-quart pot with water and bring to a boil over high heat. Reduce heat to medium; add shrimp and cook until done, 3 to 5 minutes. Drain in a colander and rinse with cold water; chill. Preparing shrimp takes 15 minutes.

Salad Dressing

  • In a medium bowl, combine salad dressing ingredients. Whisk until uniformly combined. Add cooked shrimp; stir to evenly coat. Refrigerate a while, to allow shrimp to absorb flavors. Dressing takes 30 minutes.

Assemble Salad

  • Just before serving, line a large serving platter with sliced lettuce. Arrange grapefruit sections and orange sections around edge. Spoon shrimp with vinaigrette into center of platter; Sprinkle with chives.


If making in advance, prepare the lettuce, fruit, and salad dressing. Cook the shrimp and combine with the dressing; refrigerate. Assemble just before serving.
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