Shrimp, Avocado, & Grapefruit Salad
Recipe: #34507
March 13, 2020
Categories: Salads, Main Dish Salad, Shrimp, Grapefruit, Lettuce, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, more
"This is a salad that makes a meal. Full of great flavors, and good for you too!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (269.3 g)
- Calories 238.6
- Total Fat - 15.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 107.1 mg
- Sodium - 780.8 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 4.8 g
- Sugars - 7.7 g
- Protein - 13.8 g
- Calcium - 92.6 mg
- Iron - 1.5 mg
- Vitamin C - 29 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat a large skillet over medium high heat. Add 1 1/2 teaspoons of oil to the pan; swirl to coat. Sprinkle the shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the shrimp to the pan. Cook for 3 minutes or until the shrimp are done, stirring frequently. Keep warm.
Step 2
Peel and section the grapefruit over a bowl, reserving 3 tablespoons of the juice.
Step 3
Combine the grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add the lettuce and toss.
Step 4
Arrange 2 cups of the lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide the shrimp and grapefruit sections evenly among the servings.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh shrimp when making this recipe.
- Choose an avocado that is slightly firm but yields to gentle pressure for the best flavor and texture.
- Substitute shrimp for chicken: The benefit of this substitution is that chicken is a leaner protein than shrimp, so it is a healthier option. Additionally, chicken can be cooked in the same way as shrimp and will still provide a great flavor to the salad.
- Substitute romaine lettuce for spinach: The benefit of this substitution is that spinach is a leafy green that is high in vitamins and minerals, which makes it a healthier option than romaine lettuce. Additionally, spinach has a mild flavor that will complement the other ingredients in the salad.
Mango & Coconut Variation Replace the grapefruit with 1 mango, peeled and cubed. Replace the tarragon with 2 tablespoons of shredded coconut.
Roasted Asparagus with Lemon: This simple side dish is the perfect accompaniment to the Shrimp, Avocado, & Grapefruit Salad. Roasted asparagus with a hint of lemon adds a bright and fresh flavor to the meal, while still keeping it light and healthy.
Crispy Baked Sweet Potato Fries: Crispy Baked Sweet Potato Fries are a great addition to the meal, adding a delicious crunch and sweetness. Sweet potatoes are packed with vitamins and minerals, making them a healthy choice. They are also a great source of fiber, helping to keep you feeling full and satisfied.
FAQ
Q: How do I prepare the shrimp?
A: Peel and devein the shrimp and season with salt and pepper. Heat a large skillet over medium high heat and add oil. Add the shrimp to the pan and cook for 3 minutes or until done, stirring frequently.
Q: How do I store shrimp?
A: Store cooked shrimp in an airtight container in the refrigerator for up to 3 days. Raw shrimp should be stored in the coldest part of the refrigerator for up to 2 days.
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Fun facts:
The grapefruit was first discovered in Barbados in the 1750s and was originally called the "forbidden fruit".
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