Fresh, flavorful and perfect for everything from a weeknight dinner to a sun-soaked summer dinner party with friends, this recipe checks every box. It comes together in less than 30 minutes but looks quite fancy, making it ideal for low-effort hosting and high-reward eating.

Pro tip: Marinate the shrimp while you prep the salad to save time, and don’t skimp on the citrus zest; it’s what gives this dish a bright, punchy character. We also recommend serving this baddie alongside a chilled Best Zest THC drink to highlight the citrus and spice elements in both the food and beverage. The result is a refreshing, flavor-packed pairing that hits all the right notes.

Serves: 4 | Prep time: 20 mins | Cook time: 5–7 mins

Ingredients

For the shrimp:

–1 lb large shrimp, peeled and deveined
–Zest and juice of 1 orange
–Zest and juice of 1/2 lime
–Zest and juice of ½ lemon
–1 garlic clove, minced
–1/2 tsp smoked paprika
–1/4 tsp ground cumin
–1/4 tsp ground coriander
–1/4 tsp chili flakes (optional for heat)
–2 tbsp olive oil
–Salt and pepper to taste

For the salad:

–1 small fennel bulb, thinly sliced (reserve fronds for garnish)
–4 cups baby arugula
–1/4 red onion, thinly sliced
–1 orange, peeled and cut into ¼ inch thick slices
–1/4 cup toasted pistachios or almonds (optional for crunch)

For the dressing:

–2 tbsp olive oil
–1 tbsp fresh orange juice
–1 tbsp white wine vinegar or champagne vinegar
–1 tsp honey or maple syrup
–Salt and pepper to taste

Instructions

Marinate the shrimp
In a medium bowl, combine zest and juice from the orange, the lime and the lemon, minced garlic, paprika, cumin, coriander, chili flakes (optional), olive oil, salt, and pepper. Add shrimp and toss to coat thoroughly. Let marinate for 10–15 minutes while you prepare the salad.

Make the salad
In a large bowl, toss arugula, sliced fennel, red onion, and orange slices. If using, sprinkle in the nuts for added texture.

Mix the dressing
Whisk together olive oil, orange juice, vinegar, and honey. Season with salt and pepper.

Cook the shrimp
Heat a skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, or until pink and opaque.

Plate it up
Pour dressing over salad and toss gently, divide salad onto plates and top with shrimp. Garnish with fennel fronds and an extra squeeze of lime or orange, if desired.

Serving Tip
Pair it with a chilled Best Zest (shop it here!) for the ultimate citrus-on-citrus moment, and you’ve got yourself a flavor-packed combo worthy of your next infused dinner party menu. Want more pairings and cannabis-friendly entertaining tips? Head over to our Elevated Evenings: Your Guide to a Well-Crafted Infused-Pairing Dinner blog post to keep the inspiration—and good vibes—flowing.