Canyon Ranch Blog

Shrimp with Citrus Marinade & Spinach Salad

Nutrition Information (per serving)

20 g
198 mg
24 g
5 g
3 g
129 mg

⅓ cup orange juice concentrate
⅓ cup fresh lemon juice
⅓ cup fresh lime juice
1 Tbsp honey
½ cup diced onions
2 Tbsp minced fresh ginger
½ cup chopped cilantro
Pinch sea salt
Pinch freshly ground black pepper
1 Tbsp extra-virgin olive oil
1 lb lg shrimp
4 cups spinach
¼ cup diced oranges
¼ cup diced pineapple

  1. In a shallow glass baking dish, combine all juices, honey, onions, ginger, cilantro, salt and pepper. Add shrimp and marinate for 1 hour in refrigerator.
  2. Wash and tear spinach into bite-size pieces.
  3. Preheat grill or broiler.
  4. Remove shrimp from marinade. In a medium saucepan, bring leftover marinade to a boil over high heat. Reduce heat and simmer for 10 minutes. Cool.
  5. Grill or broil shrimp 1 to 2 minutes on each side.
  6. Toss spinach with cooled marinade. Divide into 4 large serving bowls. Garnish each bowl with 1 tablespoon each of diced oranges and pineapple and top with 3 ounces of cooked shrimp.


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