Seafood and fish are both easy to incorporate into a healthy diet as both contain quality protein. Shrimp in particular is easy to prepare and has great flavor. While a significant portion of total fats contain cholesterol, the overall fat is low at around 1 gram per 3 oz. serving. Shrimp is also high in Selenium, Niacin, Vitamin B12 and Iron.
Shrimp is commonly found frozen. Keep the shrimp frozen until ready to use then thaw safely just before you are going to use it. A quick and easy way to thaw frozen shrimp is to place however many shrimp is needed for a recipe in a colander inside a sink. Let cold running water run over the shrimp until they are soft enough to peel and prepare. The water doesn't need to be running full force over the shrimp, but the water does need to drain (the shrimp should not be sitting in the water as it thaws).
This recipe uses both grapefruit and avocado, and the juice from the grapefruit along with the ingredients in the pan make the warm dressing. Place a favorite vinaigrette on the table if more dressing is desired. This salad recipe makes about 4 to 6 servings, depending on the serving size.
Shrimp, Grapefruit and Avocado Salad
Ingredients:
- 24 pieces raw whole shrimp, 21/30 count (4 to 6 shrimp per portion)
- 2 Tbsp peanut oil
- 4 whole green onions, sliced, white and green parts, divided
- 1 oz. dry white wine (or 2 Tbsp)
- 2 large cloves garlic, finely minced
- 1 ruby red grapefruit, segmented and remaining pulp squeezed of its juice
- 1 ripe avocado, sliced
- Salt and pepper to taste
- 7-8 oz. butter lettuce, or a combination of soft lettuces such as oak leaf, cleaned and torn in bite-sized pieces
Procedure:
- Peel and de-vein the shrimp.
- In a pan set over medium-high heat, add the peanut oil. When the pan is hot add the shrimp and half of the green onions. Cook stirring frequently until the shrimp are about halfway cooked through.
- Add in the finely minced garlic and white wine. Cook for about a minute more.
- Add in the grapefruit segments and the reserved juice. Continue cooking until the shrimp test done and the grapefruit segments have been broken up.
- Remove from heat and stir in the chopped or sliced avocado.
- Season as desired with salt and pepper.
- Divide the butter lettuce between salad plates. Sprinkle each plate with the remaining green onions. Top each with some of the shrimp. For four servings, add 6 shrimp per person; for small side dishes, use 4 shrimp per person. Drizzle some of the reserved warmed dressing over the top and serve.
For more salad recipes, try Albacore Salad Nicoise with freshly poached ahi tuna, Roasted Cauliflower and Black Eye Pea Salad using a rice wine vinegar dressing or Shaved Fennel, Cucumber and Orange Dill Salad featuring unwaxed cucumbers and sun dried tomatoes.
Nutrition information from the USDA National Nutrient Database for Standard Reference.
Renee Shelton - Renee Shelton is a classically trained culinarian frequently writing about baking, healthy cooking, fishing & sewing.
