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Active time
15 minutes
4 Servings


2 cups fresh (not from concentrate) orange juice

½ to ¾ cup extra-virgin olive oil

1 tablespoon rice vinegar



2 tablespoons extra-virgin olive oil

16 jumbo shrimp, shelled and deveined

½ teaspoon garlic pepper (optional)

⅓ cup slivered almonds, toasted

4 cups lightly packed baby arugula

2 seedless oranges, peeled and segmented

  1. Place orange juice in a medium saucepan and bring it to a boil over medium-high heat. Reduce the heat and simmer until the juice is very thick, about 10 minutes, stirring frequently.
  2. Remove the juice from the heat and slowly whisk in ½ cup of olive oil and the rice vinegar. Whisk in additional olive oil, if needed, to desired consistency for drizzling. Set aside.
  3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle the shrimp with garlic pepper, if desired. Add shrimp to the skillet and cook, turning occasionally, until shrimp are opaque in the center, 6 to 9 minutes.
  4. Place arugula evenly on 4 serving plates. Arrange shrimp and orange slices around arugula. Sprinkle with almonds and drizzle with orange vinaigrette.

Recipe and photo courtesy of the North American Olive Oil Association


Calories: 410
Fat: 33g
Saturated Fat: 4g
Sodium: 75mg
Carbohydrate: 23g
Fiber: 3g
Protein: 10g

Yield: 4 Servings

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