Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Pomelo | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pomelo or large white grapefruit
- 1 orange
- orange juice, fresh squeezed
- 1 tbsp salad oil
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- ⅛ tsp white pepper
- 2 medium fennel bulbs
- 1 medium onion
- 1 tbsp cooking oil
- 24 medium shrimp, cooked, peeled and deveined
- Bibb lettuce
Directions
Section pomelo or grapefruit and orange over a small bowl to catch juices; add enough fresh orange juice to equal ¼ cup.
For dressing, add salad oil, honey, lime juice, lemon juice, garlic, and white pepper to reserved juices.
Whisk until combined.
Set dressing aside.
Cook the fennel and onion in hot cooking oil for 2 minutes; cool to room temperature.
Meanwhile, rinse shrimp; pat dry.
Cook in boiling water about 2 minutes or until shrimp turn opaque; drain.
Rinse with cold water; drain again 5.
Arrange lettuce on 4 plates.
Place onion and fennel mixture in center; arrange shrimp, pomelo or grapefruit sections, and orange sections around center.
Drizzle with dressing.