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Recipe of  Spicy Shrimp and Grapefruit Salad
Eva

Eva

Recipe of  Spicy Shrimp and Grapefruit Salad
Eva

Eva

Recipe of  Spicy Shrimp and Grapefruit Salad
Eva

Eva

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Spicy Shrimp and Grapefruit Salad

50 mins
Low
80
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Enjoy this easy recipe for Spicy Picosos Shrimp and Grapefruit Salad. The sauce of the marinade made with chipotle pepper gives a delicious spicy taste to the shrimp. In addition the grapefruit touch provides a little sweetness and freshness to this original salad. With this recipe, you will not sacrifice a healthy entrée for a rich dish, since the flavor of the combination of shrimps, the vinaigrette, the lettuce and the grapefruit will make it delicious.
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Ingredients

4 portions
  • 4 Vita + ® Grapefruit cups
  • 500 grams shrimp, medium, clean and without peel
  • 2 tablespoons Chile chipotle milled, for the marinade
  • 1 teaspoon oregano, for the marinade
  • 1/4 teaspoons cumin, for the marinade
  • 1/4 teaspoons paprika, for the marinade
  • 1 tablespoon olive oil, for the marinade
  • enough salt, for the marinade
  • enough black pepper, for the marinade
  • 1/3 cups apple vinegar, for the vinaigrette
  • 2 tablespoons honey, for the vinaigrette
  • 1 tablespoon Dijon mustard, for the vinaigrette
  • 2/3 cups olive oil, for the vinaigrette
  • 1 package Trio Eva® Lettuce
  • 1 red onion, filleted
  • 1 cup cherry tomato, in halves
  • 1 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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