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Recipes
Grilled Citrus Shrimp over Crunchy Kale and Pistachio Salad
2 servings
45 minutes total

Ingredients

  • 8 oz large peeled/deveined shrimp, tails removed
  • 2 cloves garlic
  • 2 tablespoons fresh cilantro
  • 1 lemon, for zest
  • 1 orange, for juice
  • ½ teaspoon chili powder
  • 3 tablespoons olive oil, divided
  • 4 (6-inch) wooden skewers
  • ½ cup garlic & butter croutons
  • ⅓ cup roasted pistachios
  • 1 package baby kale (or mixed greens; 4–5 oz)
  • ⅓ cup shaved Parmesan cheese
  • 1 tablespoon red wine vinegar

Steps

    1. Thaw shrimp if needed. Chop garlic and cilantro finely. Zest lemon (½ teaspoon); juice orange (2 tablespoons). Combine in mixing bowl: garlic, cilantro, lemon zest, orange juice, chili powder, and 1 tablespoon oil.
    2. Thread 4 shrimp onto each skewer through tail then head so shrimp lie flat. Arrange skewers in single layer in shallow dish (wash hands). Pour marinade over shrimp and let stand to marinate 20 minutes.
    3. Preheat grill (or grill pan) on medium. Remove shrimp from dish, discarding any remaining marinade. Grill shrimp 2–3 minutes on each side until pink and opaque.
    4. Crush croutons and pistachios coarsely. Place kale, cheese, croutons, and pistachios in salad bowl. Drizzle with vinegar and remaining 2 tablespoons oil; toss to coat. Serve shrimp over salad.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ½ recipe serving: Calories 520, Total Fat 36g, Sat Fat 6g, Trans Fat 0g, Chol 125mg, Sodium 1220mg, Total Carb 23g, Fiber 4g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 25g, Vitamin D 0%, Calc 20%, Iron 15%, Potassium 8%