Cara Cara Cabbage Salad with Skewered Shrimp

Cara Cara Cabbage Salad with Skewered Shrimp

This salad blends smoky paprika and sweet Cara Cara’s. The shrimp can be grilled or broiled.


  • 1 1/2 Pounds Large Shrimp, peeled and deveined
  • 1 Each Juice of Cara Cara Orange, and zest
  • 1/4 Cup Olive Oil, plus 1 tbsp, divided
  • Salt and Freshly Ground Pepper, to taste
  • 1/2 Cabbage, large, thinly sliced
  • 1/4 Cup Parmesan Cheese, grated
  • 1/4 Cup Almonds, toasted and coarsely chopped
  • 1 Lemon, juiced
  • 1 Teaspoon Smoked Paprika
  • 1 Cara Cara Orange, peeled, segmented, then sliced in half


1. Skewer shrimp and place in glass baking dish. Mix together Cara Cara orange juice, zest,  1 tbsp. olive oil, salt and pepper. Pour over skewers. Cover and refrigerate for 20 minutes.

2. Preheat oven to broil.

3. In a large bowl, mix together cabbage, parmesan and almonds.

4. In a separate bowl, mix 1/4 cup olive oil, lemon juice, pepper and smoked paprika.

5 Remove shrimp from marinade. Broil on sheet pan until no longer pink.

6. Add Cara Cara orange segments to cabbage mixture. Toss with dressing. Serve with skewered shrimp.

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