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Citrus Shrimp and Spinach Salad
Courtesy of TexaSweet Citrus Marketing, Inc.
Servings: 8
Prep Time: 15 Min.
Cook Time: 20 Min.
Marinate: 5 Min.
What you need:
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Flour Mixture:
1 c. all purpose flour
11/2 Tbsp. chili powder
1 Tbsp. salt
1 tsp. black pepper
Salad:
2 Texas Rio Star Grapefruit, sectioned
2 Texas Oranges, sectioned
2 lbs. uncooked shrimp, peeled with tail on
6 large cloves garlic, thinly sliced
2 jalapeno peppers, thinly sliced
11/2 c. fresh basil leaves
1 Tbsp. julienned orange zest
3 c. spinach
salt and black pepper
extra-virgin olive oil
What to do:
Flour mixture:
1. Combine ingredients and set aside.
Salad:
1. Section grapefruit and oranges and retain juice in a bowl. Season juice liberally with salt and pepper to taste. Whisk in olive oil to form a vinaigrette (2 parts juice to 1 part oil).
2.Drizzle vinaigrette on sections to marinate.
3. Preheat sauté pan over high heat. Dredge shrimp in flour mixture. Add two Tbsp. olive oil to pan. Brown one layer of shrimp until golden brown, then turn over. Brown other side, and turn pan out onto cookie sheet.
4. Add 1/2 c. olive oil to hot sauté pan. Drain pan juices from cookie sheet into saute pan. Add garlic and cook, stirring often, until light brown.
5. Add jalapeño peppers and cook until soft. Add basil and cook less than one minute to crisp. Add orange zest. Season to taste.
6. Arrange shrimp over citrus and spoon garlic/jalapeño/basil mixture over shrimp. Toss spinach with citrus vinaigrette and mound on top of shrimp.

Please visit our website at: www.texasweet.com for more information.
Nutritional information:
Calories: 104;   Total Fat: 1g;   Cholesterol: 0mg;   Total Carbs: 23g;   Fiber: 3g;   Protein: 3g;   Sodium: 823mg;  
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