Orange & Black Pepper Shrimp Salad

A blend of bitter Treviso (a long, thin type of radicchio), spicy arugula and sweet romaine lettuce forms the base of this healthy main-course shrimp salad recipe. Pairing the mix of greens with savory shrimp, tart oranges and briny capers brings everything into bright and flavorful balance.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 3 medium oranges
• 2 teaspoons whole black peppercorns, divided
• 2 cups loosely packed flat-leaf parsley leaves (about 1 large bunch), divided
• 4 tablespoons chopped toasted walnuts, divided
• 3 tablespoons walnut oil, divided
• 2 tablespoons red-wine vinegar
• 6 teaspoons capers, rinsed, divided
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 1 small clove garlic, minced
• ¼ teaspoon salt
• 1 large head Treviso or small head radicchio, cut into bite-size pieces
• ½ small head romaine or 1 heart of romaine, cut into bite-size pieces
• 3 cups arugula
• 1 pound peeled and deveined raw shrimp (21-25 per pound)

Directions

1. With a sharp knife, remove the skin and white pith from oranges. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding the membranes. Transfer the orange segments to another bowl with a slotted spoon and set aside.
2. Crush peppercorns with a mortar and pestle or place in a small sealable bag and crush with a small heavy skillet, the smooth side of a meat mallet or a rolling pin.
3. Pour ¼ cup of the orange juice from the bowl into a blender. Add ¼ teaspoon of the crushed pepper, 1 cup parsley, 3 tablespoons walnuts, 2 tablespoons oil, vinegar, 2 teaspoons capers, mustard, honey, garlic and salt; puree until smooth.
4. Combine Treviso (or radicchio), romaine, arugula and the remaining 1 cup parsley in a large bowl. Toss with ½ cup of the dressing.
5. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with the remaining crushed pepper. Add the shrimp to the hot skillet and cook until bright pink and browned, 1 to 3 minutes per side.
6. Transfer the salad to a platter or 4 dinner plates. Top with the reserved orange segments, the shrimp and the remaining 4 teaspoons capers and 1 tablespoon walnuts. Serve drizzled with the remaining dressing.

Nutritional Information

Per Serving: 327 Calories, Total Fat: 16 g, Saturated Fat: 2 g, Cholesterol: 183 mg, Carbohydrates: 22 g, Fiber: 6 g, Total Sugars: 14 g, Added Sugars: 1 g, Protein: 27 g, Sodium: 386 mg, Potassium: 959 mg, Phosphorus: 336 mg, Folate: 206 mcg, Calcium: 221 mg

© Dotdash Meredith. All rights reserved. Used with permission.