Paprika Shrimp With Orange & Avocado Salsa

Paprika Shrimp With Orange & Avocado Salsan is a main course that serves 6. For $2.15 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 17g of protein, 18g of fat, and a total of 260 calories. This recipe is liked by 16 foodies and cooks. If you have lime juice, ground cumin, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. A couple people really liked this Mexican dish. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by finecooking.com. Overall, this recipe earns a solid spoonacular score of 65%. If you like this recipe, you might also like recipes such as Paprika Grilled Shrimp with Olive Oil Poached Baby Purple Potatoes, Pickled Onions & Italian Style Salsa Verde, Paprikan and Coriander Rubbed Steaks With Orange-Coriander Salsa, and Orange-and-Avocado Salsa.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

In the oven, position a rack 4 inches from the broiler and heat the broiler to high. Segment the oranges: Slice the ends off one of the oranges with a small, sharp knife. Stand the orange on one of its cut ends and slice off the skin in strips, cutting below the bitter white pith. Working over a small bowl, cut the orange segments free from the mambrane, letting each segment fall into the bowl as you go. Squeeze any remaining juice from the membranes into the bowl. Repeat with the other orange. Cut all of the orange segments in half crosswise and return them to the bowl. Add 2 Tbs. of the olive oil, 3/4 tsp. salt, the avocado, scallions, and lime juice to the oranges and toss gently to combine. Combine the remaining 3 Tbs. of the oil, 1 tsp. salt, the paprika, cumin, and Tabasco in a medium bowl; stir well. Add the shrimp, tossing to coat. Arrange the shrimp on a foil-lined rimmed baking sheet. Broil until the shrimp are opaque and cooked through, about 4 minutes. Serve the shrimp with the salsa. This recipe appears inFresh Vol. 3, a collection of more than 75 favorite Fine Cooking recipes using spring and summer's best produce. Order Fresh Vol. 3 today! nutrition information (per serving): Size : based on six servings, Calories (kcal): 290, Fat (kcal): 18, Fat Calories (g): 160, Saturated Fat (g): 2.5, Protein (g): 25, Monounsaturated Fat (g): 12, Carbohydrates (mg): 10, Polyunsaturated Fat (mg): 2.5, Sodium (g): 590, Cholesterol (g): 220, Fiber (g): 4, Photo: Scott Phillips Rate this Recipe and View Reviews

 

Step by step:

1. In the oven, position a rack 4 inches from the broiler and heat the broiler to high.

2. Segment the oranges: Slice the ends off one of the oranges with a small, sharp knife. Stand the orange on one of its cut ends and slice off the skin in strips, cutting below the bitter white pith. Working over a small bowl, cut the orange segments free from the mambrane, letting each segment fall into the bowl as you go. Squeeze any remaining juice from the membranes into the bowl. Repeat with the other orange.

3. Cut all of the orange segments in half crosswise and return them to the bowl.

4. Add 2 Tbs. of the olive oil, 3/4 tsp. salt, the avocado, scallions, and lime juice to the oranges and toss gently to combine.

5. Combine the remaining 3 Tbs. of the oil, 1 tsp. salt, the paprika, cumin, and Tabasco in a medium bowl; stir well.

6. Add the shrimp, tossing to coat. Arrange the shrimp on a foil-lined rimmed baking sheet. Broil until the shrimp are opaque and cooked through, about 4 minutes.

7. Serve the shrimp with the salsa. This recipe appears inFresh Vol. 3, a collection of more than 75 favorite Fine Cooking recipes using spring and summer's best produce.

8. Order Fresh Vol. 3 today!

nutrition information (per serving)

1. Size

2. based on six servings, Calories

(kcal)

1. 290, Fat

2. 18, Fat Calories

(g)

1. 160, Saturated Fat

2. 5, Protein

3. 25, Monounsaturated Fat

4. 12, Carbohydrates

5. 590, Cholesterol

6. 220, Fiber

7. Photo: Scott Phillips

8. Rate this Recipe and View Reviews

(mg)

1. 10, Polyunsaturated Fat

2. 5, Sodium

Nutrition Information:

covered percent of daily need