Try this Citrus Shrimp with Snap Peas recipe, or contribute your own.
Suggest a better descriptionUsing a zestier or vegetable peeler, zest one of the oranges. Chop the zest very finely and place it in a large bowl. Whisk dressing ingredients together. Set aside in refrigerator to chill. Using a sharp knife, remove the rest of the peel from the first orange, and all of the peel from remaining oranges. Working over the bowl to catch the juice, carefully cut out the orange segments. Add shrimp, sugar snap peas, cucumber, mint and tarragon ingredients with chilled dressing. Gently toss to taste. Cut ends off of romaine Hearts. Separate leaves from the hearts and wash well with cold water. Pat dry with paper towels.
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Serving Size: 1 Serving (462g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 481 | ||
Calories from Fat: 260 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.9g | 39 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 258.5mg | 80 % | |
Sodium 995.6mg | 34 % | |
Potassium 834.8mg | 22 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 11.2g | ||
Protein 38.4g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 481
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