Jerk Shrimp with Orange and Avocado Salsa
Cauli-Rice with Pepitas
Ingredients
- 1 naval orange, peeled
- 4 Tbsp olive oil, divided
- ½ tsp salt, divided
- 1 avocado, diced
- 2 green onions, thinly sliced
- 1 Tbsp lime juice
- 1½ lb unpeeled large raw shrimp, peeled and deveined
- 1½ Tbsp Jerk seasoning
Instructions
- Preheat broiler. Section orange over a small bowl. Squeeze any remaining juice from membranes into bowl. Cut segments in half, and add to bowl with juice.
- Add 2 Tbsp oil, ¼ tsp salt, avocado, onions, and lime juice to oranges; toss.
- Drizzle shrimp with 2 Tbsp oil in a bowl, tossing to coat. Sprinkle with seasoning and ¼ tsp salt. Arrange shrimp on a foil-lined baking sheet.
- Broil 3 to 4 minutes or until shrimp turn pink. Serve shrimp over Cauli-Rice with Pepitas recipe and orange salsa.
Side Dish Ingredients
- 2 (12-oz) pkg frozen riced cauliflower
- 2 Tbsp olive oil
- ⅓ cup raw pepitas (pumpkin seeds)
- ½ tsp pepper
Side Dish Instructions
- Cook cauliflower in hot oil in a large skillet over medium-high heat 6 to 7 minutes or until tender and beginning to brown, stirring occasionally. Add pepitas and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
297
|
172
|
469
|
| Fat (g) | 19 | 11 | 30 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 27 | 8 | 35 |
| Carb (g) | 7 | 7 | 14 |
| Fiber (g) | 3 | 5 | 8 |
| Sodium (mg) | 363 | 436 | 799 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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