SPICY SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT DRESSING
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 19
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, AVOCADO, AND GRAPEFRUIT SALAD
Grapefruit's piquant bitter juiciness balanced by French dressing's sweetness and creamy avocado, all adorning succulent shrimp atop a bed of greens...truly, it's a marriage made in heaven! This recipe makes 2 large servings, but can easily serve 4 as appetizers.
Provided by Be Curious Cuisine
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk mayonnaise, ketchup, honey, and vinegar together in a bowl. Add diced red onion, salt, and pepper. Place a damp cloth under the bowl to keep from moving; add olive oil very slowly in a stream while whisking. Adjust seasoning if needed.
- Prepare plates with a bed of mixed greens. Center avocado slices on plates, surround with grapefruit segments, and top with shrimp. Drizzle generously with honey cider salad dressing and garnish with red onion slices.
Nutrition Facts : Calories 1397 calories, Carbohydrate 36.5 g, Cholesterol 1685.8 mg, Fat 54.8 g, Fiber 5.9 g, Protein 183.2 g, SaturatedFat 9 g, Sodium 2341.3 mg, Sugar 27.7 g
SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE
Categories Salad Citrus Fruit Nut Shellfish Appetizer Quick & Easy Lunch Grapefruit Shrimp Avocado Spinach Winter Hazelnut Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Make vinaigrette:
- Whisk together vinaigrette ingredients with salt and pepper to taste.
- Assemble salad:
- Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use).
- Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet.
- Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.
- Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.
- Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste.
- Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts.
SHRIMP TERRINE WITH CUCUMBER, WHIPPED GRAPEFRUIT, AND AVOCADO PUREE
Steps:
- Dice the shrimp and toss with activa, chervil, salt and cayenne to distribute evenly. Place inside a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes. Place in ice bath and slice thinly when completely cooled.
- Place grapefruit juice, agave nectar, versa whip and xanthan gum in a bowl and whisk until it reaches a meringue like texture.
- Place avocado, glucose and lime juice in a blender and process until smooth, slowly drizzle in the olive oil ad season with salt.
- Peel and dice the cucumber into a 1/4-inch dice. Toss with salt, citron vinegar and agave nectar. Place inside a cryovac bag and compress.
- Yield: 4 servings
- Arrange the shrimp on the plate and garnish with remaining components.
SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: private selection argentine shrimp, olive oil, garlic, kosher salt, pepper, lemon zest, mesclun greens, quinoa, cherry tomato, avocado, chickpeas, scallions, shallot, apple cider vinegar, honey, dijon mustard, kosher salt, pepper, olive oil
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
Steps:
- Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
- In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
- Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
- Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
- To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
- Enjoy!
Nutrition Facts : Calories 685 calories, Carbohydrate 35 grams, Fat 51 grams, Fiber 6 grams, Protein 22 grams, Sugar 10 grams
SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE
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
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
AVOCADO, GRAPEFRUIT AND GRILLED SHRIMP SALAD
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 15m
Yield Four servings
Number Of Ingredients 13
Steps:
- Combine the olive oil and cayenne pepper in a nonstick skillet. Heat over high heat until barely smoking. Add the shrimp and saute until the shrimp turn opaque, about 3 minutes. Transfer to a plate. Set aside to cool. Slice in half lengthwise. Set aside.
- Combine the grated lemon and orange rinds with the orange and lime juices in a large glass or ceramic bowl. Whisk in the olive oil. Add the salt and pepper. Add the avocado slices and grapefruit sections. Toss gently. Take the avocado slices and grapefruit sections out of the bowl, one by one, and arrange them in a large ring on a round platter, slightly overlapping each other. Add the shrimp to the citrus and toss in the remaining vinaigrette. Mound the shrimp in the center of the ring. Garnish with the mint.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 20 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 623 milligrams, Sugar 9 grams, TransFat 0 grams
SAUTEED SHRIMP WITH GRAPEFRUIT AND AVOCADO
Make and share this Sauteed Shrimp with Grapefruit and Avocado recipe from Food.com.
Provided by Pepper Monkey
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel grapefruit, and cut out sections so that no white is on it Boil about 1 1/2 cups of water.
- Add couscous and remove from heat.
- Let stand until all the liquid is absorbed.
- Next heat oil in a skillet add green onions and garlic and sautee for about 2 minutes.
- Sprinkle in cumin and cook for 1 minute.
- Add shrimp and cook for 3 minutes or until the shrimp are pink and cooked all the way.
- Stir frequently.
- Stir in grapefruit sections, cilantro, lime juice, salt and pepper.
- Serve on top of couscous and garnish with avocado.
Nutrition Facts : Calories 266.4, Fat 11.8, SaturatedFat 1.8, Cholesterol 172.8, Sodium 319.9, Carbohydrate 16.6, Fiber 5, Sugar 9.2, Protein 25.2
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