Jalapeño Orange Salad Recipe

By Anne Wilfong, R.D., L.D. – August 31, 2019
Brian Fitzsimmons


1 tablespoon olive oil

1 small red onion, diced

1 garlic clove, minced

1 jalapeño, seeds removed, minced

1 teaspoon Red pepper flakes

Juice of one orange

1 pound shrimp, peeled and deveined

1 cup cherry tomatoes

1 tablespoon cilantro, chopped


1. Heat olive oil in a nonstick skillet over medium high heat.

2. Add red onion to skillet and sauté until slightly soft. Add minced garlic, jalapeño and red pepper flakes. Cook for one minute.

3. Add the orange juice, shrimp, and tomatoes to the skillet and cook until tomatoes start to soften and shrimp is cooked throughout.

4. Remove from pan and add chopped cilantro.


Calories 219

Protein 32 grams

Carbohydrates 8 grams

Fat 4 grams

Sodium 692 milligrams

Fiber 1 grams

Serving Size: 1 cup

Did you know?

According to research by the American Institute for Cancer Research (AICR), lycopene, a powerful antioxidant, has shown amazing anti-cancer potential, stopping proliferation of several cancer cell types (including breast, lung and endometrial) in a variety of laboratory studies.


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