Blackened Shrimp with Citrus Salsa

We tested with fresh citrus fruit, but you can use refrigerated bottled grapefruit sections to cut down on prep time.

Yield: 4 servings (serving size: about 12 shrimp and 1/2 cup salsa)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 263
  • Fat: 6.9g
  • Saturated fat: 1.2g
  • Protein: 37.2g
  • Carbohydrate: 12.6g
  • Cholesterol: 336mg
  • Iron: 6mg
  • Sodium: 538mg
  • Calories from fat: 24%
  • Fiber: 2.9g
  • Calcium: 108mg


  • 1 cup chopped orange sections (about 2 oranges)
  • 1 cup chopped ruby red grapefruit sections (about 1 grapefruit)
  • 1/3 cup chopped green onions
  • 2 tablespoons minced seeded jalapeño pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons salt-free blackening seasoning
  • 1/4 teaspoon salt
  • 2 pounds large shrimp, peeled and deveined
  • 4 teaspoons olive oil, divided


  1. Combine first 5 ingredients in a medium bowl; cover and chill.
  2. Combine seasoning, salt, and shrimp in a large zip-top plastic bag. Seal bag, and shake well to coat.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp; cook 2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 2 teaspoons oil and remaining shrimp. Serve warm with salsa.
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