Prawn Grapefruit Avocado Salad Recipes

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SPICY SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT DRESSING



Spicy Shrimp and Avocado Salad with Grapefruit Dressing image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 19

2 cups water
1/4 cup chopped fresh ginger, with peel
3 tablespoons kosher salt
2 tablespoons dark brown sugar
2 cloves garlic, peeled and smashed
1 tablespoon pickling spice
1 1/2 pounds medium shrimp, peeled and deveined
2 medium grapefruit
8 thin slices fresh ginger
1/4 cup extra-virgin olive oil, plus additional for brushing
1 tablespoon white wine vinegar
1 1/2 teaspoons soy sauce
1 teaspoon honey
1/2 teaspoon salt, plus additional for seasoning
Freshly ground black pepper
2 heads Bibb or Boston lettuce, trimmed, leaves torn into pieces
12 large fresh basil leaves, torn
1 small serrano chile, minced (leave the seeds in for more heat)
2 Hass avocados, halved, pitted, peeled, and sliced

Steps:

  • For the shrimp: Put 1 cup of water, chopped ginger, salt, sugar, garlic, and pickling spice in a small saucepan. Bring to a boil, then pour into a large bowl. Add 1 cup of cold water and set brine aside to cool completely. Add shrimp and refrigerate for 30 minutes.
  • For the salad: Strip the peel from half of 1 of the grapefruits with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, sliced ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, about 2 minutes, remove from heat. Set oil aside to steep 30 minutes. Strain and reserve the oil.
  • Prepare an outdoor grill with a medium fire.
  • Segment both grapefruit over a bowl, reserving the juice (see page 000). Whisk 3 tablespoons of the reserved grapefruit juice with the vinegar, soy sauce, honey, and 12 teaspoon salt in a medium bowl. Gradually whisk in the infused grapefruit oil, starting with a few drops and then adding the rest of the oil in a steady stream to make a slightly thick dressing. Season with black pepper to taste.
  • Remove shrimp from brine and pat dry. Brush shrimp with olive oil and grill, turning once, until shrimp are pink and just cooked through, 3 to 4 minutes.
  • Gently toss the shrimp, grapefruit segments, lettuce, basil, and 12 teaspoon serrano with 14 cup of the dressing. Gently toss in avocados and divide the salad among 4 plates. Sprinkle with the remaining serrano, if desired, and drizzle with a little more of the dressing.

SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE



Shrimp and Avocado Salad With Grapefruit Vinaigrette image

This is a light, refreshing salad I created to cope with the summer heat. I really like the combination of tart grapefruit with buttery avocado and crunchy almonds. The shrimp adds enough protein for this to be considered a meal. Since it's summer, I tossed the shrimp on the grill for an added smoky flavor, but shrimp sautéed in a little olive oil would be just as delicious. The dressing is very light and just enough to tie the whole salad together. My grapefruit was fairly sweet, but if yours are too tart, you can always add a little honey to the dressing.

Provided by Diet It Up

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.
  • Cut avocado into slices and toss in a bowl with the juice from ½ a lime.
  • Add slivered almonds to a dry pan and toast on medium high heat until slightly browned, about 5 minutes.
  • Cut the grapefruits into segments, reserving the juice. You should get about ¼ cup of juice from two grapefruits. Set the fruit segments aside and combine the grapefruit juice, juice from ½ a lime, and ginger in a small bowl. Drizzle in 2 tablespoons of olive oil while whisking. Season with salt and pepper to taste.
  • Toss the spinach and grapefruit segments with the dressing.
  • Top the salad with shrimp, avocado slices and toasted almonds.

Nutrition Facts : Calories 469.3, Fat 33.9, SaturatedFat 4.5, Cholesterol 170.2, Sodium 207.5, Carbohydrate 17.4, Fiber 9.8, Sugar 3.5, Protein 29.1

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