Miami Spice Shrimp And Vegetable Salad Recipe

Name: Miami Spice Shrimp And Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup frozen tangerine juice; concentrate, thawed; 2 tablespoons vegetable oil; 2 tablespoons lime juice; 2 tablespoons water; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon ground red pepper; 2 pounds medium shrimp, unpeeled; 1 pound fresh asparagus; 3 medium yellow squash; Cooking spray; 6 small plum tomatoes, halved lengthwise; 6 cups fresh spinach leaves, thinly sliced

Servings: persons

1/4 cup frozen tangerine juice
concentrate, thawed
2 tablespoons vegetable oil
2 tablespoons lime juice
2 tablespoons water
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 pounds medium shrimp, unpeeled
1 pound fresh asparagus
3 medium yellow squash
Cooking spray
6 small plum tomatoes, halved lengthwise
6 cups fresh spinach leaves, thinly sliced

1
To make dressing, combine tangerine concentrate, vegetable oil, lime juice, water, oregano, cumin, salt, and red pepper in a jar. Cover tightly and shake to blend. Set aside.
2
Peel and devein shrimp, leaving tails intact. Toss with 1 tablespoon of dressing in a small bowl. Cover and refrigerate 30 minutes.
3
Snap off woody ends of asparagus. Trim ends of squash and cut in half lengthwise. Place asparagus and squash on a plate and brush with 1 tablespoon of dressing.
4
Thread shrimp on skewers, leaving a 1/2-inch space between shrimp. Coat a grill rack with cooking spray and place it over medium-hot coals.
5
Put shrimp skewers on rack. Grill 11/2 to 21/2 minutes on each side or until browned and firm. Transfer to a shallow dish and remove shrimp from skewers. Toss with 1 tablespoon of salad dressing. Set aside.
6
Grill asparagus, yellow squash, and tomato halves for 5 to 7 minutes or until lightly browned, turning once. Toss spinach with 3 tablespoons of dressing. Arrange spinach on a serving platter and top with shrimp and vegetables. Drizzle with remaining dressing and serve.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup frozen tangerine juice, concentrate, thawed, 2 tablespoons vegetable oil, 2 tablespoons lime juice, and more.

Yes, Miami Spice Shrimp And Vegetable Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Miami Spice Shrimp And Vegetable Salad

How did you like this recipe?

Frequently Asked Questions