Ingredients

1 lb raw shrimp, peeled and deveined, tail on

8 cups arugula (180 grams)

1 large avocado (150 grams)

1 medium grapefruit, peeled and segmented (200 grams)

1 cup mango, chopped (150 grams)

1/2 medium shallot, peeled and sliced (20 grams)

1/4 cup Fresh Gourmet Honey Roasted Sliced Almonds (28 grams)

4 cloves garlic, minced (16 grams)

1 tbsp butter (0.5 oz)

1 tsp Flavor God Garlic Lover’s Seasoning

Salt and pepper to taste

2 tbsp olive oil (1 oz)

2 tbsp rice wine vinegar (1 oz)

2 tbsp orange juice (1 oz)

1 tbsp fresh grated ginger (0.5 oz)

1 tbsp honey (0.5 oz)

1 tbsp orange zest

1/8 tsp xanthan gum (optional, to thicken the dressing)

Instructions

Step 1: Rinse the shrimp and pat them dry with a paper towel. Season evenly with Flavor God Garlic Lover’s Seasoning, salt, and pepper.

Step 2: Melt half of the butter in a large skillet over medium-high heat. Add half of the minced garlic and then place the shrimp in a single layer. Cook for 1-2 minutes until the shrimp are partially opaque and the bottom is pink with a slight crust. Flip and cook until shrimp are fully cooked through. Remove and set aside.

Step 3: Repeat the cooking process with the remaining shrimp, butter, and garlic.

Step 4: In a bowl, whisk together olive oil, rice wine vinegar, orange juice, fresh grated ginger, honey, orange zest, and xanthan gum if using. Set the dressing aside.

Step 5: On a large platter or individual plates, arrange the arugula as the base. Layer with grapefruit segments, sliced avocado, shallots, cooked shrimp, and sliced almonds.

Step 6: Drizzle the dressing over the salad just before serving for the freshest taste.

Tips & Variations

Swap mango for pineapple or papaya for a different tropical twist.

Use lemon or lime juice instead of orange juice to brighten the dressing if preferred.

For a spicier kick, sprinkle a pinch of red pepper flakes with the seasoning on the shrimp.

Toast the almonds lightly in a dry skillet to enhance their crunch and flavor.

Storage

Store any leftover shrimp and salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well. When ready to serve, gently toss the salad with dressing and enjoy cold. Reheating cooked shrimp is possible but best done briefly in a skillet to avoid toughness.

FAQs

Can I use frozen shrimp for this salad?

Yes, frozen shrimp can be used. Make sure to fully thaw, drain, and pat them dry before cooking to avoid excess moisture in the dish.

What can I substitute for xanthan gum in the dressing?

If you don’t have xanthan gum, you can omit it. The dressing will be slightly thinner but still flavorful. Alternatively, a small amount of mustard or honey can help emulsify the dressing.