GRAPEFRUIT SHRIMP SALAD
Joanne Beaupre combines orange juice, red wine vinegar and Dijon mustard in the tangy dressing that perks up her seafood salad. "I had tried a similar salad at a restaurant," she writes from Manchester, Connecticut. "I adapted this version for a fun lunch to take to work. It always gets comments."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place lettuce on four serving plates. Arrange the grapefruit, avocado and shrimp over lettuce. In a small bowl, whisk the vinaigrette ingredients. Drizzle over each salad.
Nutrition Facts : Calories 266 calories, Fat 12g fat (2g saturated fat), Cholesterol 221mg cholesterol, Sodium 445mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
ANGRY SHRIMP WITH CITRUS/SPINACH SALAD
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Mix the flour mixture for shrimp:
- Combine the ingredients and set aside in container. This step can be done the day before dinner.
- Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil).
- Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter.
- Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns.
- Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.
SHRIMP TACOS WITH GRAPEFRUIT SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the grapefruit segments, jicama, red onion, cilantro, lime juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper and toss. Set aside.
- Brush a grill pan with olive oil and heat over medium-high heat. Working in batches, grill the tortillas until toasted, 1 to 2 minutes per side. Wrap in foil to keep warm; set aside.
- Meanwhile, combine the grapefruit juice, agave, chipotle and adobo sauce and cumin in a small saucepan over medium-high heat. Cook, stirring occasionally, until slightly thickened, 5 minutes.
- Toss the shrimp with the remaining 1 tablespoon olive oil and season with salt and pepper. Brush the grill pan with more olive oil. Grill the shrimp over medium-high heat, brushing with some of the grapefruit sauce, until lightly charred, about 1 minute per side. Continue to cook, flipping and brushing with the remaining sauce, until charred and cooked through, about 2 more minutes. Season with salt. Divide among the tortillas. Serve with the grapefruit salad and lime wedges.
Nutrition Facts : Calories 450 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 235 milligrams, Sodium 1470 milligrams, Carbohydrate 65 grams, Fiber 9 grams, Protein 25 grams
SHRIMP, AVOCADO, AND GRAPEFRUIT SALAD
Grapefruit's piquant bitter juiciness balanced by French dressing's sweetness and creamy avocado, all adorning succulent shrimp atop a bed of greens...truly, it's a marriage made in heaven! This recipe makes 2 large servings, but can easily serve 4 as appetizers.
Provided by Be Curious Cuisine
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk mayonnaise, ketchup, honey, and vinegar together in a bowl. Add diced red onion, salt, and pepper. Place a damp cloth under the bowl to keep from moving; add olive oil very slowly in a stream while whisking. Adjust seasoning if needed.
- Prepare plates with a bed of mixed greens. Center avocado slices on plates, surround with grapefruit segments, and top with shrimp. Drizzle generously with honey cider salad dressing and garnish with red onion slices.
Nutrition Facts : Calories 1397 calories, Carbohydrate 36.5 g, Cholesterol 1685.8 mg, Fat 54.8 g, Fiber 5.9 g, Protein 183.2 g, SaturatedFat 9 g, Sodium 2341.3 mg, Sugar 27.7 g
SHRIMP AND GRAPEFRUIT SPINACH SALAD
Orange slices are a common addition to spinach salad, but grapefruit is also delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 8
Steps:
- With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick.
- In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and pepper. Drizzle in 1/2 cup of the oil, whisking to combine.
- Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat the remaining tablespoon oil over medium heat. Add the shrimp, and cook, turning once, until pink, about 3 minutes per side.
- Add the grapefruit, cooked shrimp, spinach, and onion to the vinaigrette in the large bowl. Toss well. Serve at once.
SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE
Categories Salad Citrus Fruit Nut Shellfish Appetizer Quick & Easy Lunch Grapefruit Shrimp Avocado Spinach Winter Hazelnut Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Make vinaigrette:
- Whisk together vinaigrette ingredients with salt and pepper to taste.
- Assemble salad:
- Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use).
- Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet.
- Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.
- Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.
- Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste.
- Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts.
ROMAINE SALAD WITH GRAPEFRUIT & SHRIMP
The burst-in-your-mouth juicy sweetness of red grapefruit is a great partner for the slightly briny and chewy bite of cooked shrimp. In this healthy salad recipe, we use romaine lettuce and red cabbage, but a handful of peppery arugula or watercress would be a nice addition.
Provided by Robb Walsh
Categories Healthy Grapefruit Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Working over a medium nonreactive bowl, suprême grapefruit (see Tips). Squeeze the membranes to extract any extra juice. Measure 3 tablespoons juice into a large nonreactive bowl; save the remaining juice for another use.
- Whisk 1/4 cup oil into the large bowl along with vinegar, garlic, hot sauce, salt and pepper.
- Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add shrimp and cook, stirring, until pink and just cooked through, about 3 minutes. Transfer to a medium bowl and toss with 1 tablespoon of the dressing.
- To serve, toss lettuce, cabbage and onion with the remaining dressing in the large bowl. Divide among 4 plates. Top with the shrimp and the grapefruit segments. Season with pepper, if desired, and garnish with cilantro.
Nutrition Facts : Calories 324 calories, Carbohydrate 16.4 g, Cholesterol 182.6 mg, Fat 18.5 g, Fiber 3.9 g, Protein 25.2 g, SaturatedFat 2.6 g, Sodium 469.8 mg, Sugar 10.4 g
GRAPEFRUIT SPINACH SALAD
"My mother-in-law prepared this for us on a recent visit," relates Lee Ann Odell of Boulder, Colorado. The fresh-tasting salad of spinach and grapefruit is nicely dressed with a sweet honey mixture. "The recipe is so easy to put together, and we never have any leftovers," Lee Ann confirms.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut grapefruit in half; with a sharp knife, cut around each section to loosen fruit, reserving juice. In a salad bowl, toss the spinach, onion and grapefruit sections. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard and reserved grapefruit juice; shake well. Drizzle over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GRAPEFRUIT AND SPINACH SALAD
From the issue of February 2007, Coup de Pouce. A very easy salad in 3 steps. The last one is very important.
Provided by Boomette
Categories Spinach
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a big bowl, mix olive oil, balsamic vinegar and honey.
- Add grapefruit supremes, walnuts, cranberries and baby spinach leaves.
- And grab a fork and begin to eat ;).
Nutrition Facts : Calories 266.6, Fat 23.2, SaturatedFat 2.8, Sodium 26.4, Carbohydrate 14.4, Fiber 1.9, Sugar 6.3, Protein 3.5
AVOCADO SHRIMP SALAD
Grapefruit, roasted carrots, and almonds take this Avocado Shrimp Salad to a new level. Makes an easy, healthy, and delicious lunch.
Provided by Colleen Milne
Categories Salad
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 450°
- Whisk together olive oil, lemon juice, dill, and salt.
- Toss carrots with one Tbsp of the dressing, and arrange on a baking sheet
- Roast carrots for 15 -20 minutes, turning once, until tender and slightly caramelized. Remove from oven and set aside to cool.
- On plates, arrange avocado slices, shrimp, grapefruit segments, carrots, and almonds
- Drizzle with dressing
- Garnish with dill or parsley and serve.
Nutrition Facts : ServingSize 1 serving, Calories 411 kcal, Carbohydrate 30 g, Protein 12 g, Fat 29 g, SaturatedFat 3 g, Cholesterol 80 mg, Sodium 300 mg, Fiber 11 g, Sugar 12 g
SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE
This is a light, refreshing salad I created to cope with the summer heat. I really like the combination of tart grapefruit with buttery avocado and crunchy almonds. The shrimp adds enough protein for this to be considered a meal. Since it's summer, I tossed the shrimp on the grill for an added smoky flavor, but shrimp sautéed in a little olive oil would be just as delicious. The dressing is very light and just enough to tie the whole salad together. My grapefruit was fairly sweet, but if yours are too tart, you can always add a little honey to the dressing.
Provided by Diet It Up
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brush shrimp with 1 tablespoon of olive oil, season with salt and pepper and grill on medium high heat about 1 minute on each side or until cooked through.
- Cut avocado into slices and toss in a bowl with the juice from ½ a lime.
- Add slivered almonds to a dry pan and toast on medium high heat until slightly browned, about 5 minutes.
- Cut the grapefruits into segments, reserving the juice. You should get about ¼ cup of juice from two grapefruits. Set the fruit segments aside and combine the grapefruit juice, juice from ½ a lime, and ginger in a small bowl. Drizzle in 2 tablespoons of olive oil while whisking. Season with salt and pepper to taste.
- Toss the spinach and grapefruit segments with the dressing.
- Top the salad with shrimp, avocado slices and toasted almonds.
Nutrition Facts : Calories 469.3, Fat 33.9, SaturatedFat 4.5, Cholesterol 170.2, Sodium 207.5, Carbohydrate 17.4, Fiber 9.8, Sugar 3.5, Protein 29.1
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