Citrus Shrimp Salad with Beets & Oranges

Earthy beets and juicy oranges thrive in the colder months. Toss them with quick-cooking shrimp, grains, and greens, for a light and bright salad during peak citrus season.

What You Get

Shrimp (see note below)

Orange

Marinated beets

Cooked farro

Meyer lemon vinaigrette

Washed baby lettuces

Feta cheese

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

Active Time: 10 minutes 

Total Time: 10 minutes 

Step 1

Preheat the oven to 400°F. Line a sheet pan with foil.

Step 2

Drain the shrimp and pat dry with paper towels. Pile the shrimp on the prepared pan, drizzle with 1 tablespoon olive oil, season with a pinch of salt, and toss to coat. Bake until the shrimp is bright pink and tightly furled, about 5 minutes.

Step 3

Meanwhile, prep the orange: Cut off the top and bottom, then trim away the white pith and peel, starting from the top and following the curve of the fruit. Slice the orange into rounds. Cut the beets into bite-size pieces, depending on size. In a bowl, combine the orange, beets, farro, and warm shrimp. Drizzle with two-thirds of the vinaigrette, season with a pinch of salt, and toss to coat.

Step 4

Fold in the baby lettuces and feta, drizzle with the remaining vinaigrette, and season with salt and pepper to taste. Heap the salad on plates, grind with pepper, and serve.

Contains: milk, crustacean shellfish, wheat. 

Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.