Grilled Shrimp with Mom's Avocado-and-Orange Salad Recipe

Name: Grilled Shrimp with Mom's Avocado-and-Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 navel oranges; 2 teaspoons hot sauce; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 2 tablespoons chopped mint; Salt and freshly ground black pepper; 24 large shrimp (about 1 1/2 pounds), shelled and deveined; 3 tablespoons fresh lime juice; 1 cup cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 1/4 cup coarsely chopped cilantro; Pinch of dried oregano; 2 Hass avocados, cut into thin wedges

Servings: persons

2 navel oranges
2 teaspoons hot sauce
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons chopped mint
Salt and freshly ground black pepper
24 large shrimp (about 1 1/2 pounds), shelled and deveined
3 tablespoons fresh lime juice
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped cilantro
Pinch of dried oregano
2 Hass avocados, cut into thin wedges

1
Using a sharp knife, peel the oranges, removing all of the bitter white pith.
2
Working over a strainer set over a medium bowl, cut between the membranes to release the orange sections into the strainer.
3
Squeeze the juice from the membranes into the bowl through the strainer.
4
Whisk 1 teaspoon of the hot sauce into the strained juice with 1 tablespoon of the oil and the mint.
5
Season with salt and pepper; add the shrimp and toss.
6
In another bowl, combine the lime juice with the remaining 1/4 cup of oil and 1 teaspoon of hot sauce.
7
Add the tomatoes, onion, cilantro and oregano and the orange sections.
8
Season lightly with salt.
9
Light a grill or heat a grill pan.
10
Grill the shrimp over high heat for about 4 minutes, turning once or twice until lightly charred and cooked through.
11
Transfer the shrimp to plates.
12
Gently fold the avocados into the orange salad and serve alongside the shrimp.

771

kcal

Calories

Fat

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 navel oranges, 2 teaspoons hot sauce, 1/4 cup plus 1 tablespoon extra-virgin olive oil, 2 tablespoons chopped mint, and more.

Yes, Grilled Shrimp with Mom's Avocado-and-Orange Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Shrimp with Mom's Avocado-and-Orange Salad

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