| Prep: 15 mins | Cook: 8 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 18g | 3g | 14g |
| sugars | fibre | protein | salt |
| 10g | 6g | 19g | 1.5g |
There are moments in our lives when we discover a recipe that speaks to our soul, and the Roasted Shrimp and Grapefruit Salad does just that for me. This dish is a lively celebration of flavors and textures, a salute to the bounty of the sea and the garden. Growing up in Portland, Maine, I’ve always been drawn to seafood, with its briny freshness and versatility. Yet this recipe goes beyond tradition, pairing succulent shrimp with the bright acidity of grapefruit and creaminess of avocado to create a unique and delightful experience.
Nutritious and Delicious
The Roasted Shrimp and Grapefruit Salad isn’t just a joy for the palate but also a boon for your health. Shrimp is a fantastic source of lean protein and essential nutrients like selenium and iodine, which are crucial for a healthy thyroid. Combined with the heart-healthy fats from avocado and olive oil, plus the immune-boosting properties of citrus fruits, this salad is a nutritional powerhouse. Add in the fiber and myriad vitamins from the mixed greens and herbs, and you have a dish that is as good for your body as it is delicious.
A Symphony of Flavors
One of the most enchanting aspects of this salad is its symphony of flavors. The shrimp, rubbed with just the right amount of olive oil, salt, and pepper, roast to a perfect tenderness, allowing their natural sweetness to shine through. The grapefruit segments add a zesty brightness that makes each bite an invigorating experience, contrasting beautifully with the creamy avocado and the crunch of toasted almonds.
The aromatic herbs—fresh cilantro and mint—bring their unique notes, redefining what a salad can be. Toss in thin slices of red onion for a bit of sharpness and a honey-lime vinaigrette that ties everything together, and you’ve got a dish that’s not only refreshing but complex and satisfying.
Versatility on Your Table
This salad is versatile enough to be a main course or a refreshing side dish. It pairs exquisitely with other seafood delicacies. Consider serving it alongside a classic clam chowder for a hearty meal, or with a simple grilled white fish for a light, sophisticated dinner. The vibrancy of the salad also complements well with a glass of crisp white wine or a sparkling water infused with fresh citrus slices.
If you’re a fan of ceviche or poke bowls, you’ll find similarities in the refreshing citrus elements and vibrant presentation. Alternatively, the roasted shrimp component can remind you of shrimp cocktails but with a more nuanced, gourmet twist.
So, why do I love this recipe? Because it’s a culinary adventure that brings a burst of freshness to the table while honoring the rich traditions of New England seafood. It’s a dish that nourishes the body and delights the senses, making every mealtime a treasured occasion.
What You’ll Need
- 1.5 lbs large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large grapefruits, peeled and segmented
- 1 large avocado, diced
- 6 cups mixed greens
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup toasted almonds, sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/4 cup extra-virgin olive oil
Method
Step One
Preheat your oven to 400°F (200°C).
Step Two
In a large bowl, toss the peeled and deveined shrimp with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well-coated.
Step Three
Spread the shrimp in a single layer on a baking sheet. Roast in the preheated oven for 6-8 minutes, or until the shrimp are pink and cooked through. Remove from oven and let cool.
Step Four
While the shrimp are roasting, prepare the other salad ingredients. Peel and segment the grapefruits, dice the avocado, thinly slice the red onion, and chop the cilantro and mint.
Step Five
In a large serving bowl, combine the mixed greens, grapefruit segments, diced avocado, sliced red onion, chopped cilantro, chopped mint, and toasted almonds.
Step Six
In a small bowl, whisk together the fresh lime juice, honey, minced garlic, and 1/4 cup of extra-virgin olive oil to make the dressing.
Step Seven
Add the roasted shrimp to the salad. Drizzle the dressing over the salad and gently toss to combine.
Step Eight
Serve the Roasted Shrimp and Grapefruit Salad immediately, ensuring each serving has a good mix of all the ingredients. Enjoy!
