Best Fresh Citrus Seafood Salad Recipes

CITRUS SHRIMP SALAD

Steps:

• For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
• Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
• For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
• Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.

CITRUS SHRIMP AND AVOCADO SALAD

Steps:

• Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
• Toss the shrimp with the salad greens in a large bowl.
• Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
• Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

SEAFOOD CITRUS SALAD

Steps:

• Slice the peel off the grapefruit, slicing deeply enough to remove the white pith as well. Working over a large bowl, cut between the membranes to release each segment, letting the segments and any juice fall into the bowl. Squeeze the grapefruit core to release any additional juice. Strain out the juice; you should have about 1/4 cup. Repeat the segmenting process with the orange.
• Set the citrus segments aside. Whisk the citrus juices, olive oil, a large pinch of salt and a few grinds of fresh pepper together in another large bowl. Season to taste with more salt and pepper if needed.
• Slice the tuna into strips that are about 1 1/2 inches long and 1/4 inch thick. Place the strips in a small bowl and toss with a pinch of salt and 2 teaspoons of dressing. Slice the jalapeno into thin rings, removing the seeds if desired, and roughly chop the mint.
• In the large bowl with the dressing, combine the salad greens, jalapeno and mint and toss with the dressing. Transfer the mixture to a serving platter and top with the tuna and citrus segments. Shave the ricotta salata over the top. Toss, drizzle with olive oil and serve.