Paprika Shrimp With Orange & Avocado Salsa

Name: Paprika Shrimp With Orange & Avocado Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 ripe avocado, cut into medium dice; 1 teaspoons ground cumin; 6 servings Kosher salt; 1 Tb fresh lime juice; 2 mediums navel oranges; 5 Tbs extra-virgin olive oil; 79 milliliters thinly sliced scallions (from about 4 slender scallions, both white and green parts); 454 grams (21 to 25 count) shrimp, peeled and deveined; 2 teaspoons sweet paprika, preferably Hungarian; 1 teaspoon Tabasco or other hot sauce

Paprika Shrimp With Orange & Avocado Salsan is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 260 calories, 17g of protein, and 18g of fat each. A mixture of shrimp, ground cumin, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In the oven, position a rack 4 inches from the broiler and heat the broiler to high.

Equipment you will use

Oven

Segment the oranges: Slice the ends off one of the oranges with a small, sharp knife. Stand the orange on one of its cut ends and slice off the skin in strips, cutting below the bitter white pith. Working over a small bowl, cut the orange segments free from the mambrane, letting each segment fall into the bowl as you go. Squeeze any remaining juice from the membranes into the bowl. Repeat with the other orange.

Ingredients you will need

Orange Slices

Orange

Juice

Equipment you will use

Knife

Bowl

Cut all of the orange segments in half crosswise and return them to the bowl.

Ingredients you will need

Orange Slices

Equipment you will use

Bowl

Add 2 Tbs. of the olive oil, 3/4 tsp. salt, the avocado, scallions, and lime juice to the oranges and toss gently to combine.

Ingredients you will need

Lime Juice

Olive Oil

Green Onions

Avocado

Orange

Salt

Combine the remaining 3 Tbs. of the oil, 1 tsp. salt, the paprika, cumin, and Tabasco in a medium bowl; stir well.

Ingredients you will need

Paprika

Hot Sauce

Cumin

Salt

Cooking Oil

Equipment you will use

Bowl

Add the shrimp, tossing to coat. Arrange the shrimp on a foil-lined rimmed baking sheet. Broil until the shrimp are opaque and cooked through, about 4 minutes.

Ingredients you will need

Shrimp

Equipment you will use

Baking Sheet

Aluminum Foil

Serve the shrimp with the salsa. This recipe appears inFresh Vol. 3, a collection of more than 75 favorite Fine Cooking recipes using spring and summer's best produce.

Ingredients you will need

Shrimp

Salsa

Order Fresh Vol. 3 today!

Size

based on six servings, Calories

290, Fat

18, Fat Calories

160, Saturated Fat

5, Protein

25, Monounsaturated Fat

12, Carbohydrates

590, Cholesterol

220, Fiber

Photo: Scott Phillips

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10, Polyunsaturated Fat

5, Sodium

Equipment

Ingredients

Servings:

ripe avocado, cut into medium dice 1teaspoons

ground cumin 6servings

Kosher salt 1Tb

fresh lime juice 2mediums

navel oranges 5Tbs

extra-virgin olive oil 79milliliters

thinly sliced scallions (from about 4 slender scallions, both white and green parts)454grams

(21 to 25 count) shrimp, peeled and deveined 2teaspoons

sweet paprika, preferably Hungarian 1teaspoon

Tabasco or other hot sauce

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.