• Maya Levin

Caramelized clementine shrimp salad

Updated: Apr 4, 2019

My first upload is the dish I put together for dinner last night and inspired me to start this blog :) Like most of my faves this is easy (and quick) to make.

This plate includes oven roasted sunchokes and yellow peppers on top of mixed greens with pickled onions and spicy shrimp caramelized in clementine juice with clementine vinaigrette!

Pita picture

Slice sunchokes to 1/4'' (or half a centimeter) thin slices. If you didn't find any in the store substitute with 1'' (2 cm) cubes of sweet potato, drizzled with some oil. Cut peppers to desired shape, I make 1'' (2cm) wide strips then cut up to squares. Oven roast with some oil (I use avocado oil for that purpose) and your favorite spices (my go to is pink himalayan salt, fresh ground pepper and garlic powder). Here I added some thyme.

Roast in oven at 400F (200C) until sunchokes are soft (about 30 minutes).


While veggies are roasting prep your shrimp, greens, and vinaigrette. This will require squeezed juice of 6 clementines. Use half to saute the peeled raw (uncooked) shrimp.

Use the other half to add to 1/4 cup of olive oil, salt and pepper. Shake well and your vinaigrette is ready. Wash and dry greens, set on plate.


Preheat pan with a tablespoon of ghee (or avocado oil) and sear shrimp quickly on both sides. After, turn the heat down to medium and add the marinade. Cover and let the shrimp cook well and the juice to caramelize (2-4 minutes).


While the shrimp are cooking take out the veggies from the oven and put on top of the greens. Shake the vinaigrette and pour on top. Add the shrimp and enjoy :)

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©2019 by Simple Paleo by Maya Levin