Shrimp, Avocado, & Grapefruit Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #34507
March 13, 2020
Categories: Lunch, Salads, Main Dish Salad, Shellfish, Shrimp, Fruit, Grapefruit, Vegetables, Lettuce, North American, Ladies Luncheon, Stove Top, 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!"
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 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 & Variations
No special items needed.