Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 large grapefruit, segmented
- 1 orange, segmented
- 1 tablespoon olive oil
- Fresh cilantro, chopped (optional garnish)
- Salt and black pepper to taste
- Juice of 1 lime
- 1 teaspoon honey or agave syrup
- 1 teaspoon chili flakes (optional for heat)
Instructions
- In a bowl, toss the shrimp with olive oil, salt, and black pepper. Heat a skillet over medium-high heat and cook the shrimp for about 2-3 minutes per side, until pink and opaque. Set aside to cool slightly.
- In a small bowl, combine lime juice, honey, chili flakes (if using), and a pinch of salt. Whisk until smooth to create the citrus dressing.
- In a large mixing bowl, gently combine cooked shrimp, diced avocados, grapefruit, and orange segments. Drizzle the citrus dressing over the mixture and toss delicately to evenly coat all ingredients.
- Sprinkle chopped cilantro on top for added freshness. Serve immediately for optimal flavor and texture. Enjoy as is or with a side of toasted baguette or in lettuce wraps.
Notes
- Use fresh, ripe avocados for best texture and flavor.
- Cook shrimp just until opaque to keep them tender and juicy.
- Chill the salad for 10-15 minutes before serving to allow flavors to meld.
- Feel free to substitute grapefruit and orange with other citrus fruits like tangerines or blood oranges for variation.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Stovetop, Mix
- Cuisine: Californian, Fusion
- Diet: Gluten-Free, Dairy-Free, Low Carb, High Protein
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 250 kcal Kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 150 mg