Warm mandarine and shrimp salad
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  • Easy to do
préparation
10minutes
cuisson
10minutes
servings
4
type of dish
Salads
préparation
10minutes
cuisson
10minutes
servings
4
type of dish
Salads
Warm mandarine and shrimp salad
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  • Easy to do
préparation
10minutes
cuisson
10minutes
servings
4
type of dish
Salads
préparation
10minutes
cuisson
10minutes
servings
4
type of dish
Salads
ingredient
  • 12 shrimp(s) (cooked)
  • 250 ml balsamic vinegar
  • 2 ml honey
  • 60 ml pecan (whole)
  • 1 L baby spinach
  • 1 sweet red pepper(s) , cut into thin strips
  • 125 ml canned mandarines , drained
  • 1 green onion(s) , thinly sliced
  • 12 shrimp(s) (cooked)
  • 250 ml balsamic vinegar
  • 2 ml honey
  • 60 ml pecan (whole)
  • 1 L baby spinach
  • 1 sweet red pepper(s) , cut into thin strips
  • 125 ml canned mandarines , drained
  • 1 green onion(s) , thinly sliced
prep time
  1. Preheat oven to 230°C (450°F).
  2. In a bowl, combine shrimp and 125 mL (½ cup) vinaigrette. Cover and marinate in the refrigerator for 30 minutes.
  3. In another bowl, mix honey with pecans.
  4. Spread pecans onto a baking sheet and grill in the oven for about 5 minutes, or until lightly toasted. Set aside.
  5. Divide spinach among four small plates. Add the red pepper strips, mandarins, green onion, and toasted nuts.
  6. Just before serving, sauté shrimp and vinaigrette in a skillet over medium heat for about 2 to 3 minutes, or until hot. Place shrimp on the greens and drizzle with remaining vinaigrette.