Ruby Red Shrimp Salad Recipe

Name: Ruby Red Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large ruby red grapefruits; 3 blood oranges; 1/4 cup extra virgin olive oil; 3 tablespoons sweet chili sauce (I use Mae Ploy); sea salt; 1 avocado; 1 lb shrimp, cooked, peeled, deveined; 1 lime, juice of; 1 1/2 tablespoons fresh cilantro, minced (or basil if you really can't do cilantro); 1 head boston lettuce, separated into leaves and rinsed

Servings: persons

2 large ruby red grapefruits
3 blood oranges
1/4 cup extra virgin olive oil
3 tablespoons sweet chili sauce (I use Mae Ploy)
sea salt
1 avocado
1 lb shrimp, cooked, peeled, deveined
1 lime, juice of
1 1/2 tablespoons fresh cilantro, minced (or basil if you really can't do cilantro)
1 head boston lettuce, separated into leaves and rinsed

1
Using a sharp knife, slice the ends from grapefruit and oranges; using a jigsaw motion, remove pith and peel;cut supremes of fruit by cutting in and out of the membranes separating the sections.
2
Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.
3
Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.
4
For each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size (reserve unused sections and juice and refrigerate for another use).
5
Peel and pit avocado and cut into crescent shaped slices.
6
When ready to serve, gently toss the avocado with the shrimp, citrus and dressing. Arrange 2 or 3 lettuce leaves on six salad plates.
7
Spoon the salad mixture into the leaves and serve immediately.
8
Makes 6 appetizer salads or 4 entree salads.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large ruby red grapefruits, 3 blood oranges, 1/4 cup extra virgin olive oil, 3 tablespoons sweet chili sauce (I use Mae Ploy), and more.

Yes, Ruby Red Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ruby Red Shrimp Salad

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