Sautéed Shrimp and Citrus Salad

( Makes 4 Servings)


• 12 large shrimp, peeled and deveined

• 1 tablespoon of olive oil

• 1 shallot, minced

• ¼ cup of white cooking wine

• ½ tablespoon of chives, minced

• ½ tablespoon of parsley, mined

• 4 cups of mixed greens, mesclun style

• ½ cup of carrots, julienned

• ½ cup of broccoli florets, steamed then chilled

• 1 orange, segmented

• 1 grapefruit, segmented

• 2 lemons, juiced

• ½ cup of olive oil

• ½ teaspoon of sesame oil

• 1 tablespoon of sesame seeds

• Kosher salt and freshly cracked pepper, to taste



Preheat a medium-to-large skillet to medium-high heat. Add a tablespoon of olive oil and the shallots, then sauté for one minute. Add the shrimp and sauté for two to three minutes on each side. Pour in white wine and finish with the chives and parsley. Then season with the kosher salt and pepper.


To prepare the dressing, mix the lemon juice, olive oil, sesame oil, and sesame seeds together and season with salt and pepper.


Assemble the plate with the broccoli and cauliflower on the bottom, then toss the greens, carrots, and citrus segments together with the vinaigrette. Top the salad with the sautéed shrimp, and enjoy.

Credits:  Chef Travis Brust, Williamsburg Inn – Recipe taken from American Spa magazine September 2011 issue

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