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Thai-inspired shrimp salad with grapefruit, blood orange and mint leaves in a glass dish.
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Thai Shrimp Salad with Grapefruit and Mint

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

Ingredients

  • 2 tablespoons lime juice freshly squeezed from 1 medium lime
  • 2 tablespoons grapefruit juice freshly squeezed from ½ small grapefruit
  • 1 teaspoon coconut aminos or soy sauce or gluten-free tamari
  • 1 tablespoon fish sauce
  • 1 teaspoon sriracha sauce
  • ⅛ teaspoon sea salt plus extra for salting the grapefruit
  • 1 teaspoon sugar
  • ½ pound (225 gm) shrimp cooked and peeled
  • ¼ cup carrot grated
  • ¼ cup cilantro chopped
  • 1 medium avocado peeled, pitted, and cut into medium dice
  • 1 tablespoon avocado oil or other high-heat vegetable oil
  • ⅓ cup shallots thinly sliced
  • 1 medium pink grapefruit
  • 1 head butter lettuce leaves
  • ¼ cup peanuts dry-roasted, salted
  • ¼ cup mint leaves fresh

Instructions

  • 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. Salt them lightly and store them 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. Reserve two tablespoons of the marinade. Add the remaining marinade mixture and toss. Let the shrimp marinate for 15 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 reserved marinade.
  • Garnish with finely chopped peanuts and ribbons of thinly sliced mint and serve.

Nutrition

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