My favorite Mandarin oranges are “Cuties.” They are easy to peel, I can pop an entire section into my mouth without biting into it and squirting juice on my blouse but most of all, I just really like the name — “Cuties!”

The bright citrus flavor of Cutie Mandarin oranges, combined with herbs, butter and olive oil, provide a subtle flavor for sautéed shrimp. This easy to prepare salad is clean yet a meal all in itself. A side of steamed white rice would be a complimentary dish.

November 26, 2018

by Lacee Cunningham

Category Gluten Free Paleo Recipes Salads & Soups Whole30

Persons

Notes

*Simply28, Paleo, Whole30 and SIBO friendly. Gluten and dairy free.

Ingredients

¾ to 1 lb. Uncooked Shrimp, 21-25 count per pound
4 cups Red Leaf Lettuce
4 Cuties or other Mandarin Oranges
1 Tbsp Butter or Ghee
2 Tbsp Extra Virgin Olive Oil La Tournagelle Organic Extra Virgin Olive Oil
Citrus Vinaigrette Dressing below
Citrus Vinaigrette Dressing:
Juice from 3 Cuties (or ½ cup orange juice)
1 Tbsp Champagne Vinegar or White Wine Vinegar
1 tsp Dijon Mustard
½ cup Extra Virgin Olive Oil
¼ tsp Thyme
2 2-finger pinches Sea Salt, such as Sherpa Pink Himalayan Salt
Black Pepper to taste

Instructions

Peel and devein shrimp as needed. Whenever possible I purchase shrimp with the tail on that has already been peeled and deveined to save time. Rinse shrimp under cool water and drain or pat dry with a paper towel. Set aside.
Prepare the vinaigrette. In a mason jar, or other container with a tight-fitting lid, combine orange juice, vinegar, Dijon mustard, extra virgin olive oil, thyme, salt and pepper. Secure lid tightly on container and shake vigorously until well blended. Taste and adjust salt & pepper as needed.
Rinse lettuce. Use lettuce spinner or pat dry leaves with paper towel to remove excess water. In a medium size bowl tear 4 cups of lettuce. Peel Cuties and slice in half.
Drizzle shrimp with just enough of the vinaigrette to coat reserving the rest for the lettuce dressing. Toss shrimp to coat evenly. Heat 1 Tbsp butter or ghee and 2 Tbsp olive oil in a skillet. The butter adds flavor while the olive oil will help prevent butter from burning. When butter and oil are hot, drain any excess liquid from shrimp and add to the pan. Cook for about 5 minutes until the shrimp turn pink. Remove from heat.
Toss lettuce with dressing and distribute between 2 plates. Add mandarins, top with warm shrimp and serve

https://simply28.com/cutie-shrimp-salad/

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