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.
Servings 4
Calories 263kcal
Ingredients
- 2 tablespoon lime juice freshly squeezed from 1 medium lime
- 2 tablespoon 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 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 avocado peeled, pitted, and cut into medium dice
- 1 tablespoon avocado oil or other high-heat vegetable oil
- ⅓ cup shallots thinly sliced
- 1 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. 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.
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