Description
A refreshing shrimp salad featuring grapefruit, mandarin oranges, and almonds, perfect for a light meal.
Ingredients
Scale
- 1 pound medium to large shrimp (thawed & peeled (tails on optional))
- Ice (for shrimp ice bath)
- 1 ruby red grapefruit (peeled & flesh broken into bite-size pieces)
- 2 mandarin oranges (peeled & segmented (or use a few of the mini mandarins))
- 1 head butter leaf lettuce (torn into bite-size pieces)
- Large handful of arugula
- 1 tablespoon fresh cilantro (chopped)
- 1 tablespoon fresh chives (chopped)
- 1/3 cup sliced almonds
- 2 teaspoons honey
- 2 tablespoons olive oil
- Juice of 1 lime
- Salt & pepper (to taste)
Instructions
- Fill a medium saucepan with water and a generous pinch of salt. Bring to a boil.
- Meanwhile, prep your shrimp (ensure they’re thawed), and add ice to a large bowl filled with water.
- Place the shrimp in the boiling water and cook for 3-4 minutes or until they turn pink (don’t overcook). Drain the shrimp and immediately plunge them into the ice bath.
- Meanwhile, prep your other ingredients. I suggest completely removing the grapefruit flesh from the skin, pith, and membrane because it’s all fairly tough and bitter. I just use my hands to do this.
- Add the dressing ingredients to a small bowl and whisk together (adjust ingredient quantities as needed according to your taste preferences).
- Drain the shrimp when the salad is ready to go and toss everything together. Add more salt & pepper as needed. Serve immediately.
Notes
- For a spicy kick, add sliced jalapeños to the salad.
- You can substitute walnuts or pecans for almonds if desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg