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Citrusy Jumbo Shrimp Salad Recipe

Citrusy Jumbo Shrimp Salad Recipe

Over Mardi Gras instead of partaking in the parades and the festivities, we decided to head down to Grand Isle for some camping on the beach and some downtime. While we do enjoy Carnival season, we also enjoy getting away for a relaxing trip every few years. Heading down to Grand Isle beach in the mild southeast Louisiana winter weather is a great escape from the hustle and bustle of city life and the non-stop party that is Mardi Gras.

Grand Isle State Park

We spent two very relaxing and wonderful days down on Grand Isle, but then a bad storm and some seriously cold weather blew in and forced us to abandon our beach vacation. We were originally supposed to spend four nights camping on the beach. The weather forced us to abandon after only two, but we then headed just a few miles up LA 1 (that’s short for Louisiana Highway 1) to my uncle’s camp in Fourchon. Thankfully, he was off of work that week, and we were able to spend that time with him instead of heading back to New Orleans early.

My uncle’s camp is situated on a thin strip of land between the one highway into Fourchon and a bay that’s located less than one mile from the Gulf of Mexico. It’s a peaceful and serene place, much like the beach on Grand Isle. Except that here at the camp we had all the creature comforts of home: heater, bed, hot home cooked food, a TV, and familial company. We spent the last two days of our trip in relative luxury. It was a wonderful experience for us not only because we were able to spend time with my uncle but also because we were able to stay true to the spirit of our trip, even though we weren’t able to complete it in its original form.

Camps in Port Fourchon, La.

Something I planned to pick up as we headed home to New Orleans was jumbo shrimp. We know the owners of the Seafood Shed in Golden Meadow (my hometown) — we interviewed them for our book plus they’re our main, reliable source for fresh Gulf shrimp. But as luck would have it, we didn’t need to stop at the Seafood Shed. When my uncle heard about our desire for shrimp, he told us that his Vietnamese trawl boat captain friend Mr. Linh was in port and had some shrimp he’d like to give us. Wow, what a score!

Little did we know that “some shrimp” would turn out to be over 200 pounds of shrimp total, to be split between us and my uncle. Of course, we have limited freezer capacity at our house so we were only able to take about 75 pounds home with us. We gave some of it away, and we froze the rest for later use. When I partnered with Heritage Reserve to review their navel oranges earlier this month, I knew that they had a place with this shrimp. Hence, this citrusy shrimp salad recipe was born.

Jumbo Shrimp in Port Fourchon, La.

I based this dish on a previous spinach and purple cabbage salad recipe that I’d created back in early 2012. Never mind the hideous photography on that page (it’s okay – go look… I’ll wait), the actual salad was quite tasty. When I found myself with a whole case of citrus and over 50 pounds of shrimp on hand, I knew that this salad would provide the base for a scrumptious creation. I added in a few more vegetable and then added some citrus to the boil water for the shrimp, just for good measure. The result was a slight citrus flavor in my perfectly boiled shrimp (Thanks Chef John Besh for the cooking technique guidance).

Citrusy Jumbo Shrimp Salad Recipe

This salad is so easy to make and is quite delicious. I was also impressed with how colorful it turned out. I always make an attempt to make my salads as colorful as possible. This way I know I’m preparing a nutritious as well as a delicious salad. Honestly, I feel like a yellow bell pepper would have been even prettier in this salad. However, I’m still pleased with the results here. It’s a delicious, satisfying, and wonderfully hearty winter salad.

Yay for my uncle, Mr. Linh, and the jumbo shrimp hook up! It really pays to know people who know people… 😉

Yield: 2 dinner-sized salads

Citrusy Jumbo Shrimp Salad

This citrusy jumbo shrimp salad recipe is packed with purple cabbage, spinach, green onion, red bell pepper and of course, jumbo shrimp and orange supremes.


Boiled Shrimp:


  • 6 cups of shredded purple cabbage (about 1/2 small purple cabbage)
  • 5 ounce container of Super Greens or spinach, thinly sliced
  • 1 red bell pepper, cored and diced
  • 1/2 cup thinly sliced green onions
  • 2 oranges, cut into supremes


  • 1/3 cup freshly squeezed orange juice
  • 1/3 cup neutral oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • Pinch of cayenne pepper


  1. Start by adding the gallon of water and the orange juice to a big pot. Add in the kosher salt, stir well, and bring the mixture to a boil.
  2. While the water is coming to a boil, divide the ingredients in the "Salad" section between two dinner plates, layering each ingredient on top of the pile of cabbage and greens.
  3. Once that is done, combine the ingredients in the "Dressing" section in a squeeze bottle or a container with a lid. Shake to combine and also shake again before using.
  4. Once the water is boiling, add in the Zatarain's crab and shrimp boil and the two pounds of shrimp tails (still in shell).
  5. Stir well and allow that to cook for five minutes while still on the flame.
  6. After five minutes, turn the flame off and allow the shrimp to soak in the boil water for five more minutes.
  7. After that second five minutes has elapsed, pull out a shrimp and cut it open to see if it's cooked through. If so, drain the shrimp and rinse them to cool them. If the shrimp are not cooked through, allow them to soak another two to three minutes then drain and rinse.
  8. Peel the shrimp, and if desired, leave the tip of the tail on for presentation purposes. Feel free to peel the entire shrimp if that's easier for you.
  9. Divide the shrimp among the two salads, top the salads with desired amount of dressing, and serve promptly.

Adapted from my own Purple Cabbage and Spinach Salad recipe:

Prep:30 min

Cook:10 min

Total:40 min

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