• 30 Min
  • Serves 4

Citrus Shrimp Raging Romaine Salad

  • Seafood
  • Main Course
  • Raging Romaine
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1 lb. cooked large shrimp
2 oranges, juiced
3 limes, juiced
¼ cup parsley, chopped
⅓ cup extra virgin olive oil
1 garlic clove, finely grated
1 Tbsp. honey
½ tsp. Kosher salt
(1) 4-oz. box Raging Romaine
1 avocado, sliced

For pickled shallots:

2 shallots, thinly sliced
¼ cup distilled white vinegar
¼ cup water
½ Tbsp. sugar
½ tsp. salt



To prepare the pickled shallots:

In a small saucepan over medium-high heat, combine the distilled white vinegar, water, sugar, and salt. Bring to a boil then remove from heat. Place sliced shallots in a glass jar and pour pickling liquid on top. Seal the jar and allow to cool to room temperature. Refrigerate until ready to use. 


To make the salad:

In a large bowl, add the orange juice, lime juice, parsley, olive oil, garlic, honey, and salt. Whisk to combine. Add in the shrimp and gently toss. Allow to marinate at room temperature for at least 10 minutes.


To serve, add Raging Romaine and avocado to a large serving bowl or platter. Remove the shrimp from the marinade (discard excess) and add them on top. Drizzle the remaining dressing on top and gently toss. Top with pickled shallots and serve.