Shrimp, Grapefruit, and Avocado Salad

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
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updated Dec 8, 2020
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Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

This light and fresh winter salad is filled with tender shrimp, juicy grapefruit, and creamy slices of avocado.

Serves4

Prep20 minutes

Cook3 minutes to 4 minutes

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Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

If you’ve had your fill of hearty casseroles and thick stews this winter, this refreshing salad is here to lighten things up. Grapefruit, with its citrusy yellow rind and juicy pink flesh, is among the few bright spots in the produce aisle this time of year, and its bittersweet flavor will be a welcome change to your meal plan. This simple salad is all about balance, marrying grapefruit’s bright acidity with sweet sautéed shrimp and creamy slices of fresh avocado. Layer everything on a bed of mixed greens and finish with buttery toasted pecans.

Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

A Simple Technique for a Stylish Salad

Cutting grapefruit segments into clean, pith-free wedges gives this salad an upscale appearance. To segment citrus, slice off the ends and then cut the rind away from the fruit. Hold the round in your hand and cut along the visible seams between each wedge. Once the segments are removed, squeeze to extract the juices.

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Shrimp, Grapefruit, and Avocado Salad

This light and fresh winter salad is filled with tender shrimp, juicy grapefruit, and creamy slices of avocado.

Prep time 20 minutes

Cook time 3 minutes to 4 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    raw large shrimp (25 to 30 per pound)

  • 2

    medium grapefruits

  • 1

    medium avocado

  • 1/4 cup

    chopped toasted pecans

  • 3/4 teaspoon

    kosher salt, divided

  • 3 tablespoons

    olive oil, divided

  • 1/4 teaspoon

    freshly ground black pepper

  • 1 (5-ounce) package

    mixed greens

Instructions

  1. Thaw 1 pound raw large shrimp if frozen, then peel and devein. Segment 2 medium grapefruits over a bowl to catch the juices. Halve, pit, and slice 1 avocado. Coarsely chop 1/4 cup toasted pecans.

  2. Pat the shrimp dry and season with 1/4 teaspoon of the kosher salt. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the shrimp and sauté until cooked through, 3 to 4 minutes. Remove from the heat.

  3. Transfer 2 tablespoons of the juice into a large bowl. Add 2 tablespoons olive oil, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and whisk to combine. Add 1 package mixed greens and toss to coat.

  4. Divide the dressed greens among serving bowls. Top with the cooked shrimp, grapefruit slices, avocado, and pecans.

Recipe Notes

Storage: Refrigerate shrimp and dressing separately for up to 2 days, but the dressed salad is best served immediately.

Filed in:
dinner
Ingredient
Lunch
Salad
winter
Gluten-Free