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30 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
parmesan cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
shrimp
mediterranean
vegan
(?)
Not vegan due to:
shrimp
parmesan cheese
vegetarian
(?)
Not vegetarian due to:
shrimp
pescetarian
paleo
(?)
Not paleo due to:
parmesan cheese
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
4
cups
 
1
lb
cleaned and deveined.
 
1
whole
peeled and separated.
 
2
whole
peeled and separated.
 
1
cup
shaved.
 
1
pint
halved or quartered depending on size.
 
1/2
cups
 
4
tbsp
 
 
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PREPARATION
Cooking the Shrimp
1.
Clean and devein the shrimp.
2.
In a frying pan over medium-high heat, lightly coat the bottom with olive oil.
3.
Lay shrimp flat and cook 3-5 minutes on each side or until cooked all the way through.
4.
Set aside to cool while preparing the remaining ingredients.
Preparing the Salad
5.
Place 1 cup of arugula on each plate.
6.
Add the cherry tomatoes, grapefruit slices, tangerine slices, and raisins.
7.
Top each salad with some shaved parmesan and 4-5 pieces of shrimp.
8.
Drizzle 1 tbsp of balsamic over each salad or on the side if desired.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made. Just substitute surimi for shrimp.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 650
Protein 35.6 g
Carbohydrates 34.1 g
Iron 0.98 mg
Fiber 7.36 g
Calcium 71.9 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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