Citrus Shrimp Salad
Serves
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
For the shrimp:
1 tbsp extra virgin olive oil
1 orange, juiced
1 lemon, juiced
3 garlic cloves, crushed
1 tbsp red onion, diced
1 tbsp fresh parsley, chopped
pinch of red chili flakes
1 lb (450 g) raw prawns, cleaned
1 tbsp extra virgin olive oil
1 orange, juiced
1 lemon, juiced
3 garlic cloves, crushed
1 tbsp red onion, diced
1 tbsp fresh parsley, chopped
pinch of red chili flakes
1 lb (450 g) raw prawns, cleaned
For the salad:
8 cups (600 g) mixed green salad leaves
2 tbsp extra virgin olive oil
1 avocado, cubed
1 small red onion, diced
¼ cup (30 g) flaked almonds
½ orange, juiced
½ lemon, juiced
salt and pepper, to taste
8 cups (600 g) mixed green salad leaves
2 tbsp extra virgin olive oil
1 avocado, cubed
1 small red onion, diced
¼ cup (30 g) flaked almonds
½ orange, juiced
½ lemon, juiced
salt and pepper, to taste
Nutrition
(Per Serving)
Calories
282
Fats
15 g
Protein
26 g
Carbs
14 g
Instructions
- In small bowl, whisk extra virgin olive oil, orange juice, lemon juice, garlic, onion, half of parsley, and pinch of red chili flakes to make sauce.
- Heat non-stick frying pan over medium heat. Add sauce, bring to a simmer, and cook until reduced halfway (about 5 to 8 minutes).
- Add shrimp and season with salt and pepper. Cover and cook for about 5 minutes, until shrimp turns pink. Take off of heat, allow to cool slightly, and top with remaining parsley.
- In large bowl, mix shrimp with salad greens. Drizzle extra virgin olive oil. Add avocado, red onion, and flaked almonds. To serve, season to taste with salt and pepper and drizzle more orange and lemon juice, if desired.