Shrimp with Citrus Marinade & Spinach Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
220
protein 
20 g
sodium 
198 mg
carbohydrates 
24 g
fat 
5 g
fiber  
3 g
cholesterol 
129 mg
Servings 
4
Ingredients 

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

Instructions 
  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.


 

About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.