Spinach Salad With Orange-chili Glazed Shrimp Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Sesame seeds,
1/4 cup: Orange juice,
1 tbsp: Cider vinegar,
1 Clove: garlic minced,
1 tsp: Grated orange peel,
1 tsp: Olive oil,
1/2 tsp: Honey,
1/8 tsp: Crushed red pepper,
1: Ripe large mango or medium,
Papaya,
12 cup: Washed and torn fresh,
Spinach leaves,
1/2 cup: Crumbled feta cheese,
Orange Chili Glazed Shrimp,
1/2 cup: Orange juice,
4 Cloves: garlic minced,
1 tsp: Chili powder,
8 ounce: Raw large shrimp peeled,
And deveined,
Directions:
Heat small Nonstick skillet over medium heat. Add sesame seeds and
cook, stirring often about 4 minutes or until golden. Pour into small
bowl. Add orange juice, vinegar, garlic, orange peel, oil, honey and
red pepper; stir to combine. Set aside. Peel mango or papaya. Cut
away from pit ; cut into cubes or slices. Discard tough stems from
spinach leaves. Place in large bowl and toss with dressing. Top with
mango , cheese and shrimp. Shrimp combine juice, garlic and chili
powder in large Nonstick skillet. Bring to boil and boil 3 minutes
until mixture just coats bottom of pan. Reduce heat to medium. Add
shrimp; cook and stir 2 minutes or until shrimp are opaque and juice
mixture coats shrimp. Calories 177 29% form fat, total fat, saturated
3g, Cholesterol 100mg, sodium 311 mg, carbohydrate 19g, dietary fiber
3 g, protein 14 g, calcium 165 mg, iron 3 mg, Vitamin a 671re, vit c
57mg. Light Cooking Mexican format by Emilie rwsm05a This looked so
good! There was a garnish in the picture of lemon peel strips and
strips of pimento or red pepper to add color.
Source from luhu.jp
cook, stirring often about 4 minutes or until golden. Pour into small
bowl. Add orange juice, vinegar, garlic, orange peel, oil, honey and
red pepper; stir to combine. Set aside. Peel mango or papaya. Cut
away from pit ; cut into cubes or slices. Discard tough stems from
spinach leaves. Place in large bowl and toss with dressing. Top with
mango , cheese and shrimp. Shrimp combine juice, garlic and chili
powder in large Nonstick skillet. Bring to boil and boil 3 minutes
until mixture just coats bottom of pan. Reduce heat to medium. Add
shrimp; cook and stir 2 minutes or until shrimp are opaque and juice
mixture coats shrimp. Calories 177 29% form fat, total fat, saturated
3g, Cholesterol 100mg, sodium 311 mg, carbohydrate 19g, dietary fiber
3 g, protein 14 g, calcium 165 mg, iron 3 mg, Vitamin a 671re, vit c
57mg. Light Cooking Mexican format by Emilie rwsm05a This looked so
good! There was a garnish in the picture of lemon peel strips and
strips of pimento or red pepper to add color.
Source from luhu.jp