Shaved Brussels Sprouts Salad with Shrimp
My Shaved Brussels Sprouts Salad with Shrimp and Oranges is hearty, yet refreshing and absolutely flavor-packed. It's especially delicious when citrus is at its peak, but having said that I enjoy this salad all year round. Amazing crunchy texture, a burst of citrus from the fresh mandarins, and juicy, plump shrimp, all lovingly coated in a homemade creamy jalapeño dressing. This is a contender for all-time favorite salad recipe!
Servings: 6 servings
Calories: 245kcal
Video
Equipment
Ingredients
For the creamy jalapeño dressing
- 1 cup Greek yogurt
- 1 cup mixed herbs, such as basil, dill, cilantro
- 1 jalapeño, seeds removed
- 1 clove garlic
- ½ lemon, juiced, about 2 Tbsp
- 2 Tbsp extra virgin olive oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 tsp honey
For the salad
- 1 small fennel, thinly sliced into half moons
- ½ lb large shrimp, peeled and deveined
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ½ lemon, juiced, about 2 Tbsp
- 1 lb Brussel sprouts, ends trimmed, shaved or thinly sliced
- 2 Mandarin oranges or clementines, cut into segments
- ½ cup Shaved Parmesan cheese
- ⅓ cup Marcona almonds or walnuts
- ¼ chives, thinly sliced, plus more for garnish
- Flaky sea salt
Instructions
- Make the salad dressing. If you haven’t already, make my creamy jalapeño dressing.
- Make an ice bath. Fill a medium bowl halfway with ice water. Add thinly sliced fennel, then allow to sit for 10 minutes. Drain.
- Cook the shrimp. Pat the shrimp dry with a paper towel. Heat 2 Tbsp neutral oil in a skillet over medium-high heat. When hot, add shrimp, then season with 1 tsp Kosher salt and ¼ tsp black pepper. Cook until the shrimp become opaque and pink on the first side, about 2-3 minutes. Use tongs or a spatula to flip the shrimp over, then squeeze half a lemon on top. Cook for an additional 2-3 minutes. Remove from the heat and set aside. Shrimp can be left whole or chopped into bite-size pieces.
- Prepare the salad. In a large mixing bowl, combine shaved Brussels sprouts, shrimp, drained fennel, ½ cup shaved Parmesan, ⅓ cup Marcona almonds, ¼ cup sliced chives, and as much of the jalapeño dressing as you like. Toss to thoroughly combine, then taste and adjust seasoning as needed. Garnish with additional chives and a pinch of flaky sea salt. Enjoy!
Notes
- In place of shrimp, you can use 8oz crab meat.
- The salad can be assembled up to 2 hours in advance, but store the dressing separately and add it just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, the texture of the Brussels sprouts may soften slightly.
- I do not recommend freezing this salad.
Nutrition
Calories: 245kcal | Carbohydrates: 22g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 1.181mg | Potassium: 752mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1.831IU | Vitamin C: 103mg | Calcium: 260mg | Iron: 3mg
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