Oven Rice
Molly O'Neill
38 ratings with an average rating of 4 out of 5 stars
38
1 hour
Avocado, Grapefruit And Grilled Shrimp Salad
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Four servings
- 1teaspoon olive oil
- ½teaspoon cayenne pepper
- ½pound medium shrimp, peeled and cleaned
- 1teaspoon grated lemon rind
- 1teaspoon grated orange rind
- ½cup fresh orange juice
- ¼cup fresh lime juice
- 1tablespoon olive oil
- ½teaspoon salt
- 1teaspoon freshly ground pepper
- 2medium ripe avocados, peeled, pitted, cut into ¼-inch-thick half-moon slices
- 1large pink grapefruit, separated into sections
- ½cup minced mint leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
307 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 15 grams protein; 370 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine the olive oil and cayenne pepper in a nonstick skillet. Heat over high heat until barely smoking. Add the shrimp and saute until the shrimp turn opaque, about 3 minutes. Transfer to a plate. Set aside to cool. Slice in half lengthwise. Set aside.
- Step 2
Combine the grated lemon and orange rinds with the orange and lime juices in a large glass or ceramic bowl. Whisk in the olive oil. Add the salt and pepper. Add the avocado slices and grapefruit sections. Toss gently. Take the avocado slices and grapefruit sections out of the bowl, one by one, and arrange them in a large ring on a round platter, slightly overlapping each other. Add the shrimp to the citrus and toss in the remaining vinaigrette. Mound the shrimp in the center of the ring. Garnish with the mint.
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Cooking Notes
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Susan
This recipe was delicious. I didn't have grapefruit or lime so substituted clementines for the grapefruit and lemon juice for the lime juice. This makes a lot more vinaigrette than you need. Next time I will halve the amount of juice. I also poached the shrimp instead of sautéing in oil to make it a little lighter.
Katy
This dish is so good and easy! I could it eat it every week. Perfect combination of flavors!
Stephen F
We made this the centerpiece of a really nice brunch on a warm weekend. I would need a staff to do this in 15 minutes as advertised, but it is nonetheless quick and easy. My only cautionary note is to watch the shrimp closely as you cook. Three minutes over high heat can be more time than you need.
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