EatSmarter exclusive recipe

Spicy Shrimpwith Grapefruit and Pepper Salad

Spicy Shrimp - Spicy Shrimp - An excellent combination of seafood and tart fruit
Spicy Shrimp - An excellent combination of seafood and tart fruit


Calories:455 kcal
Preparation:45 min
Ready in:130 min
1 serving contains (Percentage of daily recommendation)
Calories455 kcal(23%)
Protein28 g(56%)
Fat24 g(30%)
Carbohydrates25 g(10%)
Added Sugar2 g(2%)
Roughage11 g(37%)

Recipe development: EAT SMARTER


For servings

6Shrimp (without head and shell, à 40 grams)
1 teaspoonHoney
½ teaspoonsSesame oil
5 splashesTabasco sauce (to taste, more if desired)
3Macadamia Nuts (about 15 grams)
2Bell pepper (1 red, 1 yellow, about 400 grams)
½ bunchesSorrel (about 100 grams)
2pink Grapefruit
3 tablespoonsCanola oil
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Kitchen Utensils

1 Skillet, 1 Baking sheet, 2 Bowls, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Kitchen towel, 1 Citrus juicer, 2 Plates, 1 Large knife


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1 Make an incision at the back of each shrimp and devein. Rinse shrimp and pat dry. Cut lime in half and squeeze juice. Combine honey, 1 teaspoon lime juice, sesame oil and Tabasco sauce in a bowl. Add shrimp to bowl, cover and marinate for 2 hours in refrigerator.
2 Toast macadamia nuts in a dry pan until golden brown. Remove nuts from the pan and set aside to cool. Rinse peppers, cut into quarters, remove seeds, and place skin-side up on a baking sheet.
3 In preheated oven, roast under oven broiler until skin is blackened and blistered.
4 Remove peppers from oven and place into a bowl. Cover with a plate and let stand 10 minutes to cool. Peel peppers and cut in half lengthwise.
5 Rinse sorrel in cold water, shake dry and cut into very fine strips. Rinse scallions and cut into thin rings.
6 Peel grapefruit with a knife to ensure that all white skin is removed and cut grapefruit into thin slices.
7 Put grapefruit slices in a bowl. Add 2 tablespoons canola oil and mix well. Season with salt and pepper.
8 Place grapefruit slices and vegetables on plates in a decorative manner.
9 Chop toasted macadamia nuts coarsely and sprinkle over the salad.
10 Heat remaining oil in a pan. Lift shrimp from marinade and pat dry with paper towels. Cook shrimp over high heat while turning regularly for 3-4 minutes. Place on plates with salad and serve immediately.


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