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Bright, chilled shrimp mixed with tomato, bell pepper, red onion, cilantro, and dressed in a zesty orange-lime vinaigrette, served in individual jars. Ideal for picnics, light lunches, or appetizers and requires no cooking as it uses fully cooked shrimp.

Ingredients

Scale
  • 1 lb fully cooked medium-large shrimp, peeled, deveined, tails off, thawed if frozen, drained well and patted completely dry
  • 2 Roma tomatoes, seeded and diced (about 3/4 cup)
  • 3/4 cup finely diced bell pepper (any color or combo)
  • 1/3 cup finely chopped red onion
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced (about 1/4 cup)
  • 1/2 small jalapeño, seeded and finely minced, optional (or 1/4 tsp red pepper flakes)
  • 1/4 cup fresh orange juice (60 ml)
  • 2 tbsp fresh lime juice (30 ml)
  • 2 tbsp extra-virgin olive oil (30 ml)
  • 1/4 tsp fine sea salt, plus a pinch more if needed
  • 1/4 tsp freshly ground black pepper
  • Fresh lime wedges for serving, optional

Instructions

  1. Thoroughly drain and pat fully cooked shrimp dry with paper towels; place in a large mixing bowl.
  2. Seed and dice the tomatoes.
  3. Finely dice the bell pepper.
  4. Finely chop the red onion.
  5. Chop the cilantro.
  6. Thinly slice the green onions.
  7. Seed and finely mince the jalapeño, or measure out 1/4 tsp red pepper flakes if using.
  8. Add tomatoes, bell pepper, red onion, cilantro, green onions, and jalapeño/red pepper flakes to the bowl with shrimp.
  9. Whisk together orange juice, lime juice, olive oil, salt, and black pepper until smooth and combined.
  10. Pour the dressing over the shrimp and vegetables and fold gently to coat evenly without smashing the tomatoes.
  11. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  12. After chilling, gently stir and taste; add a pinch of salt if needed.
  13. Divide the shrimp salad evenly into four 12-fluid-ounce wide-mouth jars, leaving some headspace.
  14. Seal the jars and keep them chilled until ready to serve.

Notes

Dry shrimp thoroughly to prevent watery jars., Seed tomatoes to reduce excess liquid and maintain dressing brightness., Fold mixture carefully to avoid crushing tomatoes., Taste and add salt after chilling since citrus can dull saltiness initially., Use only fully cooked shrimp; do not use raw shrimp with citrus as it won’t cook properly., Leave headspace in jars for better presentation., For variation, add diced avocado before serving (does not store well)., Substitute bell pepper with cucumber or mango for texture and sweetness changes., Add canned corn or black beans for a heartier salad., Replace cilantro with parsley for a milder herb flavor., Add hot sauce or serrano peppers for extra heat., Use avocado oil instead of olive oil for a neutral dressing flavor., Serve shrimp salad over greens, in lettuce cups, or as taco filling instead of jars., Consume within 2 days for best freshness; do not freeze., Prep dressing and chop firm veggies a day ahead, store separately, and mix with shrimp before chilling.

Nutrition

Find it online: https://cozyovenkitchen.com/chilled-citrus-shrimp-jars-with-orange-and-lime/