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Shrimp & Orange Salad

Soups and Salads

Serves 4

Fresh and light, the flavors of orange, fennel, bell pepper, olives and mint combine in a deliciously unusual mix. Topped with marinated and lightly breaded large shrimp, this salad is perfect for an afternoon lunch with friends.


Shrimp Marinade

  • 12 large prawns
  • 1/4 cup extra virgin olive oil
  • 1 tsp soy sauce
  • 1 Tbsp chopped fresh basil
  • 2 Tbsp fresh orange juice
  • 4 Tbsp toasted bread crumbs
  • Salt and pepper


  • 2 Tbsp olive oil
  • 1 yellow pepper, julienne
  • 1/2 fennel bulb, julienne
  • 1 Tbsp garlic, finely chopped
  • 1/4 cup orange juice
  • Salt and pepper to taste
  • 12 black olives, pitted and halved
  • 2 oranges, skin removed and cut into segments
  • 2 Tbsp fresh mint, finely chopped
  • A touch of good balsamic vinegar

Shrimp Marinade

Shell shrimp. Mix olive oil, soy sauce, basil and orange juice together. Add shrimp and let marinate for at least 30 minutes.

Remove shrimp from marinade and dredge them in bread crumbs. Salt and pepper and put under a broiler until pink. (Do not overcook.) Set shrimp aside when done.


Meanwhile, heat olive oil and sauté yellow pepper, fennel and garlic. Sauté until peppers and fennel are almost done. Add orange juice, cook until liquid is evaporated. Add olives, toss and remove from heat.

Toss yellow pepper & fennel mixture with orange segments and fresh mint. Salt and pepper to taste.

Divide between 4 plates evenly. Top with breaded shrimp and drizzle lightly with balsamic vinegar. Serve immediately.