Shrimp Salad with Grapefruit and Mint |

Thai Shrimp Salad with Grapefruit and Mint

Tangy citrus, creamy avocado and fresh herbs flavour this fabulous Asian-inspired recipe for shrimp salad with grapefruit and mint.
Course Appetizer, Salads
Cuisine Asian, Thai
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 263kcal
Author Flavour & Savour


  • 2 tbsp lime juice freshly squeezed from 1 medium lime
  • 2 tbsp grapefruit juice freshly squeezed from 1/2 small grapefruit
  • 1 tsp coconut aminos or soy sauce or gluten-free tamari
  • 1 tbsp fish sauce
  • 1 tsp sriracha sauce
  • 1/8 tsp salt plus extra for salting the grapefruit
  • 1 tsp sugar
  • 1/2 pound (225 gm) shrimp cooked and peeled
  • 1/4 cup carrot grated
  • 1/4 cup cilantro chopped
  • 1 avocado peeled, pitted, and cut into medium dice
  • 1 tbsp avocado oil or other high-heat vegetable oil
  • 1/3 cup shallots thinly sliced
  • 1 pink grapefruit
  • 1 head butter lettuce leaves
  • 1/4 cup peanuts dry-roasted, salted
  • 1/4 cup mint leaves fresh


  • In a small jar, prepare the marinade by mixing the lime juice, grapefruit juice, soy sauce, fish sauce, sriracha sauce, salt and sugar. Store in the fridge.
  • Chop the shallots, sauté them in the avocado or peanut oil in a medium sauté pan over medium-high heat until caramelized, about 10 minutes. Let them cool and set aside.
  • Remove the peel from the grapefruit. Segment the slices by removing them from the membrane with a sharp knife. Here's an easy tutorial.  Salt them lightly and store in the fridge.
  • Wash and dry enough lettuce leaves for four servings.
  • Grate the carrot and refrigerate. Chop the cilantro and slice or dice the avocado.
  • Rinse the shrimp and pat dry. Put the shrimp in a large bowl and add the carrots, cilantro, avocado and shallots. Add the marinade mixture and toss. Let the shrimp marinate for 20 minutes in the refrigerator.
  • Tear the lettuce leaves into bite-sized pieces and arrange on a serving platter or portion into four serving dishes. Add the grapefruit segments and blood orange slices and the shrimp mixture on top, drizzling with a little of the excess marinade.
  • Garnish with chopped peanuts and ribbons of thinly sliced mint and serve.


Calories: 263kcal | Carbohydrates: 16g | Protein: 16g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 142mg | Sodium: 976mg | Potassium: 509mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2305IU | Vitamin C: 33.3mg | Calcium: 120mg | Iron: 1.9mg