You’ve reached content that’s exclusive to AARP members.

To continue, you’ll need to become an AARP member. Join now, and you’ll have access to all the great content and features in Staying Sharp, plus more AARP member benefits.

Join AARP

Already a member?

Want to read more? Create a FREE account on aarp.org.

A healthy lifestyle helps protect the brain. Make brain health a habit and register on aarp.org to access Staying Sharp.

Login to Unlock Access

Not Registered?

Orange & Black Pepper Shrimp Salad

Add to My Favorites
My Favorites page is currently unavailable.

Add to My Favorites

Added to My Favorites

Completed

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 1/4 cup of the orange juice from the bowl into a blender. Add 1/4 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 1/2 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.

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


AARP VALUE &
MEMBER BENEFITS