Shrimp And Avocado Salad With Grapefruit Vinaigrett

Name: Shrimp And Avocado Salad With Grapefruit Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 jumbo shrimp, peeled and deveined; 2 ruby grapefruits; 1/4 cup ruby red grapefruit juice (reserved from cutting fruit segments); 1 lime; 1/2 teaspoon fresh ginger, grated; 3 tablespoons olive oil; salt & pepper; 2 avocados; 1/2 cup slivered almonds; 6 ounces Baby Spinach

Servings: persons

1
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.
2
Cut avocado into slices and toss in a bowl with the juice from 1/2 a lime.
3
Add slivered almonds to a dry pan and toast on medium high heat until slightly browned, about 5 minutes.
4
Cut the grapefruits into segments, reserving the juice. You should get about 1/4 cup of juice from two grapefruits. Set the fruit segments aside and combine the grapefruit juice, juice from 1/2 a lime, and ginger in a small bowl. Drizzle in 2 tablespoons of olive oil while whisking. Season with salt and pepper to taste.
5
Toss the spinach and grapefruit segments with the dressing.
6
Top the salad with shrimp, avocado slices and toasted almonds.

657

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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: 16 jumbo shrimp, peeled and deveined, 2 ruby grapefruits, 1/4 cup ruby red grapefruit juice (reserved from cutting fruit segments), 1 lime, and more.

Yes, Shrimp And Avocado Salad With Grapefruit Vinaigrette 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.

That's it — enjoy your meal!

Shrimp And Avocado Salad With Grapefruit Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions