We tested with fresh citrus fruit, but you can use refrigerated bottled grapefruit sections to cut down on prep time.
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
How to Make It
Combine first 5 ingredients in a medium bowl; cover and chill.
Combine seasoning, salt, and shrimp in a large zip-top plastic bag. Seal bag, and shake well to coat.
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.
Oxmoor House Healthy Eating Collection
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