Shrimp and Grapefruit Salad

Prep Time: 30 Min Servings: 6 servings Difficulty: very easy


  • 2 Shallots
  • 6 Slices fresh ginger
  • 2 Large grapefruit
  • 3 tbsp Chopped peanuts
  • 1 lb. Extra large raw shrimp,peeled and de-veined
  • 1 Head of Boston or leaf lettuce
  • 1⁄4 cup Chopped fresh mint or basil
  • 3 tbsp Lime juice
  • 1-3 Hot peppers, minced
  • 1⁄2 tsp Brown sugar


  • 1⁄4 cup Chopped fresh coriander
  • 1⁄2 tsp Grated lime rind
  • 4 tsp Fish sauce
  • 1 tsp Fresh ginger, grated
  • 1/3 cup Canola oil


  1. Cut rind and pith from grapefruits. Over a bowl, cut out segments, reserving 2 tablespoons of the juice.
  2. Slice shallots into thin rings.
  3. In a non-stick skillet heat oil to medium and add shallots and cook until golden. Set aside on paper towel and drain.
  4. In a saucepan, bring 6 cups of salted water and ginger to boil over high heat. Add shrimp and cook until opaque, about 11⁄2 minutes. Drain and let cool.
  5. Combine coriander, mint, lime rind and juice, fish sauce, reserved grapefruit juice and shallots, oil, hot peppers, ginger and sugar. Refrigerate to chill for up to 4 hours.
  6. Divide lettuce leaves among 6 salad plates and arrange grapefruit segments over lettuce.
  7. Toss shrimp with dressing and arrange over grapefruit. Top with shallots and peanuts.


Pepper should be added to the point of a comfortable heat.

Nutritional information per serving: Protein 14g Total fat 6g Carbohydrates 12g Calories 151 Sodium 416mg Cholesterol 86mg


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