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.
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
Hello simply28.com admin, You always provide useful information.
Thanks again for the blog post. Really Cool.
Hi simply28.com webmaster, You always provide key takeaways and summaries.
Hi simply28.com administrator, Thanks for the well-organized and comprehensive post!
To the simply28.com admin, Your posts are always well thought out.
Dear simply28.com webmaster, Keep it up!
Hello simply28.com owner, Your posts are always a great read.