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Grilled Shrimp Kabobs with Orange Spinach Salad

Grilled shrimp, oranges and onion make a tasty trio to top spinach greens. An orange ginger mix marinates the shrimp and dresses the salad.

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  • Prep Time 30 min
  • Total Time 45 min
  • Servings 8

Ingredients

Shrimp Kabobs

4
navel oranges
1
pound uncooked peeled deveined large shrimp, thawed if frozen
1
small red onion, cut in half
1
package (10 ounces) fresh spinach

Orange Marinade and Dressing

3/4
cup orange juice
1/3
cup light sesame or olive oil
1/2
teaspoon ground ginger
1
teaspoon garlic salt
1/4
teaspoon pepper
4
medium green onions, chopped (1/4 cup)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Cut 2 of the oranges into 8 wedges each. Peel and section remaining 2 oranges; reserve sections. Mix all Orange Marinade and Dressing ingredients; reserve half for dressing. In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, place shrimp and remaining marinade. Cover dish or seal bag and refrigerate 15 minutes.
  • 2 Heat coals or gas grill for direct heat. Cut one onion half into wedges; separate into pieces. Thinly slice remaining onion half; separate into pieces and set aside. Remove shrimp from marinade; reserve marinade for basting. Thread shrimp, orange wedges and onion wedges alternately on each of eight 8-inch or four 15-inch metal skewers, leaving space between each piece.
  • 3 Grill kabobs uncovered 4 to 6 inches from medium heat 6 to 8 minutes, turning frequently and brushing with reserved basting marinade, until shrimp are pink and firm. Discard any remaining basting marinade.
  • 4 In large bowl, gently toss spinach, reserved orange sections, reserved thinly sliced onion and reserved dressing. Serve with kabobs.

EXPERT TIPS

Expert Tips

Use a small sharp knife to peel the orange, starting at the top; be sure to remove all the white pith from the fruit. To section an orange, gently slice on both sides of the orange section membrane.

The shrimp, orange wedges and onion wedges can be grilled in a grill basket instead of on skewers.

The Orange Marinade and Dressing can be prepared one day ahead; cover and refrigerate.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
180),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
3g,
3%
),
Cholesterol
160mg
160%;
Sodium
490mg
490%;
Total Carbohydrate
21g
21%
(Dietary Fiber
5g
5%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
78%;
Calcium
16%;
Iron
28%;
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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