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Recipe of Salad of Spicy Shrimps with Grapefruit
Eva

Eva

Recipe of Salad of Spicy Shrimps with Grapefruit
Eva

Eva

Recipe of Salad of Spicy Shrimps with Grapefruit
Eva

Eva

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Salad of Spicy Shrimps with Grapefruit

50 min
Easy
18
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Enjoy this easy recipe of Picosos Shrimp Salad with Grapefruit. The sauce of the marinade made with chipotle pepper gives a delicious spicy taste to the shrimp. In addition the grapefruit touch gives a little sweetness and freshness to this original salad.

With this recipe of Salad of Picosos Shrimps with Grapefruit you will not sacrifice the healthy thing by the rich thing, since the flavor of the combination of shrimps, the vinaigrette, the lettuce and the grapefruit they make it delicious.
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Ingredients

4 servings
  • 4 pieces of Vita + ® Grapefruit Cups
  • 500 grams of shrimp medium, clean and without peel
  • 2 spoonfuls of Chile chipotle milled for the marinade
  • 1 teaspoonful of oregano for the marinade
  • 1/4 of teaspoonful of cumin for the marinade
  • 1/4 of teaspoonful of paprika for the marinade
  • 1 tablespoon of olive oil for the marinade
  • enough of Salt for the marinade
  • enough of black pepper for the marinade
  • 1/3 of Cup of Apple vinager for the vinaigrette
  • 2 spoonfuls of honey for the vinaigrette
  • 1 tablespoon of Dijon mustard for the vinaigrette
  • 2/3 of Cup of olive oil for the vinaigrette
  • 1 package of Trio Eva® Lettuce
  • 1 piece of red onion filleted
  • 1 Cup of cherry tomato in halves
  • 1 piece of avocado in slices

    Preparation

    In a bowl, separate the fruit juice from Vita + ® grapefruit cups.
    Marinade the shrimps with the grapefruit juice, the chipotle chili, the oregano, the cumin, the paprika, the olive oil, the salt and the pepper around 20 minutes.
    In a skillet over medium heat, cook the shrimp without the marinade for 3 minutes or until fully cooked. Remove and reserve.
    For the vinaigrette, blend all the ingredients with a little salt and pepper until emulsified. Reservation.
    Arrange the salad by placing the lettuce mixture on the plates, the shrimp, the reserved grapefruit segments, the onion, the tomatoes and the avocado. Serve with the vinaigrette and serve with toasted bread.

    PRESENTATION

    Serve the salad in a bowl with the vinaigrette and serve with toasted bread.

    TIPS

    When marinating the shrimp in acids, they are likely to change color due to the denaturing of the proteins.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    172
    kcal
    8.6%
    Carbohydrates
    13.2
    g
    4.4%
    Proteins
    25.4
    g
    51%
    Lipids
    1.8
    g
    2.7%
    Fiber
    0.7
    g
    1.5%
    Sugar
    7.6
    g
    8.4%
    Cholesterol
    268
    mg
    89%
    Esha
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