Shrimp and Orange Salad with Roasted Broccolini

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20 min


20 min



Shrimp and Orange Salad with Roasted Broccolini

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

With oven-roasted broccolini and fresh orange slices, this is colourful zesty salad is worth getting excited about.


  • 1/3 cup olive oil
  • 1/3 cup white balsamic vinegar
  • 4 tsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp orange zest , (optional)
  • 1/2 tsp salt


  • 2 oranges
  • 250 g broccolini , thicker stems halved lengthwise
  • 1 tbsp olive oil
  • 1 large head radicchio , roughly torn, about 8 cups
  • 1 454-g pkg large frozen cooked shrimp , thawed and peeled
  • 1 pint cherry tomatoes , halved


  1. Position rack in top third of oven and preheat broiler.
  2. Dressing: Whisk 1/3 cup oil with vinegar, honey, Dijon, orange zest and salt in a medium bowl. Season with pepper. Set aside.
  3. Salad: Slice a small piece off top and bottom of each orange. Slice off and discard remaining peel, including white pith. Slice oranges into rounds.
  4. Toss broccolini with 1 tbsp oil on a large baking sheet. Broil until broccolini starts to brown, 3 to 4 min.
  5. Meanwhile, arrange radicchio, oranges, shrimp and tomatoes on a large platter. Top with roasted broccolini. Drizzle dressing overtop. Season with pepper.