Best Seafood Citrus Salad Recipes

CRISPY SEAFOOD SALAD WITH CITRUS VINAIGRETTE

Steps:

• Heat the oil in a wok or deep-sided skillet on medium-high heat.
• Place buttermilk in medium bowl; add shrimp, and soak for 5 minutes.
• Place flour and bread crumbs in separate shallow bowls. Drain the shrimp in a sieve over another shallow bowl to capture the buttermilk. Dip the shrimp into flour to coat, then dip in buttermilk, and finally dredge in bread crumbs. Fry the shrimp in hot oil in batches until golden brown, about 3 minutes. Drain on paper towels to absorb any excess oil.
• Gently toss the red onion with the orange segments and their juices; add spinach and toss. Drizzle the dressing over the top. Toss to evenly coat the ingredients. Divide salad among 6 large salad pates. Top with shrimp. Season with salt and pepper. Serve immediately.

SEAFOOD SALAD WITH WARM CITRUS DRESSING

Steps:

• Heat 1 tablespoon of the oil in a medium-sized skillet over medium heat; add garlic, ginger and shallot; cook, stirring often, until tender, about 4 minutes.
• Stir in lime zest and juice, orange zest and juice, sugar, salt and pepper to taste; cook 1 minute then slowly whisk in remaining oil.
• Toss together greens, cilantro, and mint in a large serving bowl.
• Arrange orange sections, scallops and shrimp on to of the greens; sprinkle with sunflower seeds and edible flowers, if desired.
• Pour 1/4 cup of the warm dressing over salad; toss to coat.
• Add additional dressing as needed.
• *To toast sunflower seeds, heat them in a small dry pan over low heat, stirring often, until lightly browned; immediately remove seeds from the pan to stop cooking.

FRESH CITRUS & SEAFOOD SALAD

Steps:

• Cut a thin slice from the top and bottom of each grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Working over a large bowl to catch juices, cut along the membrane of each segment to remove fruit., Add crab, onions, shrimp, clementines and grapefruit sections to reserved juices. In a small bowl, whisk oil, vinegar, garlic and salt until blended; pour over seafood mixture and toss to coat. Place arugula in a large shallow bowl. Spoon seafood mixture over arugula. Top with avocados; sprinkle with almonds.

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.

CRISPY SEAFOOD SALAD WITH CITRUS VINAIGRETTE

Steps:

• Heat the oil in a wok or deep-sided skillet on medium-high heat.
• Place buttermilk in medium bowl; add shrimp, and soak for 5 minutes.
• Place flour and bread crumbs in separate shallow bowls. Drain the shrimp in a sieve over another shallow bowl to capture the buttermilk. Dip the shrimp into flour to coat, then dip in buttermilk, and finally dredge in bread crumbs. Fry the shrimp in hot oil in batches until golden brown, about 3 minutes. Drain on paper towels to absorb any excess oil.
• Gently toss the red onion with the orange segments and their juices; add spinach and toss. Drizzle the dressing over the top. Toss to evenly coat the ingredients. Divide salad among 6 large salad pates. Top with shrimp. Season with salt and pepper. Serve immediately.