SOUTHEAST ASIAN SHRIMP AND GRAPEFRUIT SALAD
Provided by Mark Bittman
Categories dinner, quick, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put shrimp in a saucepan with salted water to cover; bring to a boil, then turn off heat and let sit for 5 minutes, or until shrimp are opaque in center. (Alternatively, grill or saute, sprinkling shrimp with salt as they cook.) Cool in refrigerator or under cold running water, then peel (and devein if you like). Cut shrimp in half if they're large.
- Combine nam pla or soy sauce with 2 tablespoons water, sugar and lime juice, and blend or whisk until smooth.
- Arrange the lettuce on 4 plates; top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro; drizzle with the dressing, then sprinkle with a little of the minced chilies and chopped peanuts if you like, or pass them at the table.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 2 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 0 grams, Sodium 1468 milligrams, Sugar 13 grams, TransFat 0 grams
THAI GRAPEFRUIT SALAD
Steps:
- Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.
- Set a pot of water to boil on the stove. Add shrimp and boil just a few minutes, until shrimp turn pink and plump and firm to the touch. Drain and set aside to cool.
- Place shredded coconut in a dry frying pan or wok over medium-high heat and stir until coconut turns light golden brown and fragrant. Place coconut in a small bowl to cool and set aside.
- Prepare your grapefruit, removing as much of the white peel as possible from the fruit. Break into bite-sized pieces, 3 to 4 cups is a good amount. Set prepared fruit in a salad bowl.
- Add to the bowl the cucumber, red pepper, shallots, basil, cilantro, and fresh chili, if using.
- To put the salad together, add shrimp to the salad bowl, then pour over the dressing. Toss well to combine. Add most of the toasted coconut and cashews, reserving a little for garnishing, then toss again.
- Taste-test the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar if too sour. Your salad is now ready to serve, or, if desired, prepare individual plates with a bed of greens and then top with generous portions of the pomelo salad. Sprinkle with reserved coconut and cashews.
Nutrition Facts : Calories 160 kcal, Carbohydrate 27 g, Cholesterol 28 mg, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, Sodium 1011 mg, Sugar 11 g, Fat 4 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
THAI-STYLE GRAPEFRUIT AND PRAWN
Super starter, sensually spicy.
Provided by Swiss Phil
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shrimp, and return to a boil. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. Drain and set aside to cool.
- Combine the grapefruit, onion, avocado, lime juice, fish sauce, chile pepper, and brown sugar in a large bowl. Top grapefruit salad with cooked shrimp, and sprinkle with chopped cilantro.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 25.8 g, Cholesterol 172.5 mg, Fat 12.4 g, Fiber 7.3 g, Protein 26.3 g, SaturatedFat 1.9 g, Sodium 722.3 mg, Sugar 13.3 g
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