This Citrus Grilled Shrimp and Leeks Salad is all about hitting the right balance of smoke, acid, and fresh textures. It’s a light but deeply satisfying plate that relies on letting good, seasonal ingredients speak for themselves without overcomplicating the technique.
Building the Smoke
The shrimp are the star here. We toss them in a quick, heavy-handed marinade of good extra virgin olive oil, kosher salt, cracked black pepper, paprika, and garlic powder. We hit them fast and hot on the grill. You want to catch that hard, aggressive char on the outside to bring out a subtle smokiness, all while keeping the inside tender and just barely cooked through so you don’t lose their natural sweetness.
We treat the leeks the exact same way. Halved, slicked with olive oil, and seasoned before hitting the grates. Grilling mellows out their sharp, allium bite, transforming them into something meltingly sweet and tender with beautifully charred edges. Once they’re cool enough to handle, we rough-chop them to fold into the greens.
Balancing the Bowl
For the base, we use watercress. You need that aggressive, peppery punch to stand up to the smoky shrimp and leeks. Diced avocado brings in rich, creamy fat to coat the palate, while fresh orange segments, preferably supremed so you aren’t chewing on the pith, hit you with bright, sweet acid. It’s a nutrient-dense bowl, but more importantly, it just eats incredibly well.
The Vinaigrette
Everything gets tied together with a sharp, emulsified citrus vinaigrette. We whisk fresh orange, lemon, and lime juices with a touch of honey, minced garlic, and a dollop of Dijon to hold the olive oil emulsion together. It brings the exact right ratio of sharp acidity and subtle sweetness to wake up the whole dish without drowning out the work we did on the grill. We dress it right before it hits the table so the greens stay crisp.
The Finish
To plate, we finish with roughly torn fresh cilantro for a hit of herbaceous flavor, and toasted sesame seeds to add a deep, nutty crunch.
This salad proves that you don’t need heavy manipulation to build profound flavor. It’s exactly what you want for a summer menu: smoky, bright, fresh, and effortlessly put together whether you’re knocking out a busy dinner service or just cooking for friends in the backyard.
Citrus Grilled Shrimp and Leeks Salad
4
servings30
minutes20
minutes50
minutesThis salad is a vibrant and refreshing dish featuring smoky grilled shrimp, tender grilled leeks, crisp watercress, creamy avocado, and sweet orange segments, all tossed in a zesty citrus vinaigrette and garnished with fresh cilantro and toasted sesame seeds.
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Ingredients
- For the Shrimp
1 pound large shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
to taste, salt and ground black pepper
- For the Salad
3 large leeks, cleaned and halved
2 tablespoons extra virgin olive oil
4 cups watercess
1 medium avocado, diced
2 large oranges, segmented
2 tablespoons toasted sesame seeds
1/2 cup cilantro leaves, loosely packed
- For the Citrus Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons orange juice, freshly squeezed
1 tablespoon lemon juice, freshly squeezed
1 tablespoon lime juice, freshly squeezed
1 teaspoon honey
1 teaspoon Dijon mustard
1 clove of garlic, minced
to taste, salt and ground black pepper
Directions
- Make the Citrus Vinaigrette:
Whisk together the extra virgin olive oil, orange juice, lemon juice, lime juice, honey, Dijon mustard, and minced garlic in a small bowl. Season with salt and pepper to taste. Set aside until ready for use. - Prepare the Shrimp:
Toss the shrimp with extra virgin olive oil, salt, black pepper, paprika, and garlic powder until evenly coated. Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side until they are pink and opaque. Remove from the grill and set aside. - Prepare the Grilled Leeks:
Clean the leeks of any residual dirt. Toss them with extra virgin olive oil, salt, and pepper. Grill the leeks for 4-5 minutes per side until they are tender and have pronounced grill marks. Remove from the grill and let cool slightly. Chop the grilled leeks into smaller pieces. - Assemble the Salad:
Toss together the watercress, grilled leeks, diced avocado, and orange segments. - Plate and Serve:
Arrange the tossed salad on serving plates. Top with the grilled shrimp. Drizzle with the citrus vinaigrette. Garnish with fresh cilantro leaves and toasted sesame seeds.
Notes
- Cleaning Leeks: Make sure to clean the leeks thoroughly, as dirt and grit can get trapped between the layers.
- Toasting Sesame Seeds: Place a small, dry skillet over medium-low heat, add the sesame seeds in an even layer, and stir frequently for 3-5 minutes until golden brown and fragrant, then transfer to a plate to cool immediately.
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