Ingredients
Scale
- 1 pound large cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 grapefruit, peeled and segmented
- 1 orange, peeled and segmented
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Begin by ensuring your shrimp are cooked and peeled. If starting from raw, quickly boil or sauté the shrimp until pink and tender. For convenience, buy pre-cooked shrimp from your local grocery store.
- In a small bowl, whisk together the lime juice, lemon juice, olive oil, salt, and pepper. This bright and tangy dressing will enhance the fresh flavors of the citrus and shrimp.
- In a large mixing bowl, gently combine the cooked shrimp, diced avocados, citrus segments, red onion, and chopped cilantro. Drizzle the citrus vinaigrette over the top and toss lightly to coat everything evenly.
- Transfer the salad to a serving platter or individual bowls. Garnish with additional cilantro or lime wedges for a stunning presentation. Serve immediately for maximum freshness and flavor.
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 24 hours for optimal freshness. To prevent browning, add sliced avocados just before serving.
- For added crunch, sprinkle toasted nuts or seeds on top just before serving.
- This salad pairs wonderfully with crusty whole-grain bread or on a bed of mixed greens for a more substantial meal. Chill before serving for a refreshing experience.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (if cooking fresh shrimp)
- Category: Salad
- Method: No-Cook, Fresh, Salad
- Cuisine: Seafood, American
- Diet: Gluten-Free, Dairy-Free, Nut-Free, Paleo, Whole30
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 6 g
- Sodium: 390 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 135 mg