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🍽️ Spicy Shrimp with Grapefruit Salad

455 kcal · 30 min · 4 servings

Ingredients

• 240 g shrimp (without head and shell, 6 shrimp)
• 0.5 lime
• 1 tsp honey
• 0.5 tsp sesame oil
• 5 drops Tabasco (or more to taste)
• 15 g macadamia nuts (3 macadamia nuts)
• 400 g bell peppers (1 red, 1 yellow, 2 bell peppers)
• 100 g sorrel (0.5 bunch)
• 2 spring onions
• 2 pink grapefruits
• 3 tbsp rapeseed oil
• salt
• pepper

Instructions

1. 1. Make a lengthwise cut along the back of the shrimp.
2. 2. Remove the black vein.
3. 3. Rinse the shrimp thoroughly.
4. 4. Pat the shrimp dry with kitchen paper.
5. 5. Squeeze the juice of one lime.
6. 6. Mix the honey with one teaspoon of lime juice.
7. 7. Add sesame oil and Tabasco sauce to the honey mixture.
8. 8. Toss the shrimp in the marinade until well coated.
9. 9. Cover the bowl.
10. 10. Let the shrimp marinate in the refrigerator for two hours.
11. 11. Roast the macadamia nuts in a dry pan until golden brown.
12. 12. Pour the nuts onto a plate.
13. 13. Let the nuts cool down completely.
14. 14. Quarter the bell peppers.
15. 15. Remove the seeds from the bell peppers.
16. 16. Rinse the pepper quarters.
17. 17. Place the bell peppers on a baking sheet with the skin side facing up.
18. 18. Preheat the grill.
19. 19. Roast the bell peppers under the grill.
20. 20. Wait until the skin turns black and blisters.
21. 21. Place the roasted bell peppers into a bowl.
22. 22. Cover the bowl with a plate.
23. 23. Let the bell peppers cool down for ten minutes.
24. 24. Peel the bell peppers.
25. 25. Halve the bell peppers lengthwise.
26. 26. Rinse the sorrel under cold water.
27. 27. Shake the sorrel dry.
28. 28. Cut the sorrel into very fine strips.
29. 29. Clean the spring onions.
30. 30. Slice the spring onions into fine rings.
31. 31. Peel the grapefruit thickly so that no white pith remains.
32. 32. Slice the grapefruit into thin slices.
33. 33. Place the grapefruit slices into a bowl.
34. 34. Add two tablespoons of rapeseed oil.
35. 35. Mix the grapefruit well with the oil.
36. 36. Season the grapefruit with salt and pepper.
37. 37. Arrange the grapefruit slices decoratively on the plates.
38. 38. Arrange the prepared vegetables decoratively on the plates.
39. 39. Roughly chop the cooled macadamia nuts.
40. 40. Sprinkle the chopped nuts over the salad.
41. 41. Heat the remaining oil in a pan.
42. 42. Lift the shrimp out of the marinade.
43. 43. Pat the shrimp dry with kitchen paper.
44. 44. Fry the shrimp over high heat.
45. 45. Turn the shrimp while frying.
46. 46. Fry the shrimp for three to four minutes.
47. 47. Place the cooked shrimp onto the plates.
48. 48. Serve the dish immediately.

Nutrition per serving

• kcal: 455
• Protein: 28 g · Fett/Fat: 24 g · Carbs: 25 g