Shrimp, Avocado, and Grapefruit Salad

by Emily Kemme
Shrimp avocado grapefruit salad

Grapefruit is not only a winter panacea, helping cure a certain longing for a basket full of ripe summer fruit. It can also be a welcome respite from strawberries and sweet cantaloupe, adding a bit of tartness to offset summer’s heat. Here, pair grapefruit with spicy shrimp and cool, creamy avocado for an easy to prepare main course salad.

1 lb large shrimp, 26 count, peeled and deveined

1 pink grapefruit, segments separated, and juice remainder to collect 1/4 cup juice

2 tsp hot pepper sesame oil

1/2 tsp chile powder

1/8 tsp pink salt (find this seafood friendly salt in larger grocery stores and specialty markets)

2 T sesame oil

1 ripe avocado, peeled and sliced into 1/4 inch pieces

1/4 cup roasted pepitas (pumpkin seeds)

Mixed salad greens

1/4 cup fresh grapefruit juice (from segmented grapefruit hull)

1/2 cup extra virgin olive oil

1/4 tsp cumin

1 T white balsamic vinegar

Shrimp, Avocado, and Grapefruit Salad Recipe

Shrimp avocado grapefruit salad

Before cooking, toss shrimp in a mixture of hot pepper oil, chile powder, and salt to give the shrimp a subtle punch.

In medium bowl, toss peeled shrimp with 2 tsp hot pepper oil, chile powder, and salt.

Warm sesame oil in large skillet. Sauté shrimp in skillet over medium high heat until pink. Remove to clean bowl.

For dressing, combine grapefruit juice, olive oil, cumin, and vinegar in small bowl. Whisk to emulsify.

Arrange greens on four plates. Top with warm shrimp, avocado, and grapefruit segments. Drizzle with dressing mixture and sprinkle with pepitas.

Serves 4.

Shrimp avocado grapefruit salad

Colorful and bright, this mouthwatering salad revs up taste buds and promises a refreshing, easy-to-prepare light summer meal.

Chateau Martinon Entre-Deux-MersStephanie Davis is a wine educator who lends her ideas and advice about beverage pairings here on Feeding the Famished. Fresh from the Society of Wine Educators Conference this week in New Orleans, she is delighted to share one of her best finds from the Bordeaux Master Class: The Beauty of Dry White Bordeaux. Inexpensive and mouthwatering good, in true Bordeaux style this blend of Semillon, Sauvignon Blanc, and Muscadelle grapes produces Chateau Martinon, Entre-Deux-Mers, for only $11/bottle. Stephanie thinks the grapefruit in this light salad will especially appreciate the pairing.

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Award-winning author Emily Kemme writes about human nature, because living brings its own humor, angst and heroism. Follow her on her blog, Feeding the Famished,, or on Twitter @EmFeedsYou where she hopes you’ll find illumination of the everyday in a way that highlights its brilliance. Vodka and recipes optional.




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