Food > Recipe Directory > Courses/Meal Type > Salad > Shrimp and Grapefruit Salad
Shrimp and Grapefruit Salad Recipe
Shrimp and Grapefruit Salad
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This salad, featuring grapefruit, is loosely based on a number of similarly flavoured Southeast Asian salads.
Ingredients
- 3 grapefruits
- 1/4 cup (60 mL) peanut or vegetable oil
- 4 cloves garlic, thinly sliced
- 3 tbsp (45 mL) rice or cider vinegar
- 1 tbsp (15 mL) fish sauce
- 1 to 3 tsp (5 to 15 mL) minced hot peppers
- 3/4 tsp (4 mL) granulated sugar
- 1/4 tsp (1 mL) white pepper
- 1 lb (500 g) cooked peeled deveined shrimp
- 1 head Boston lettuce
- 1/4 cup (60 mL) dry-roasted peanuts, coarsely crushed
- 2 green onions, finely sliced
- 1/4 cup (60 mL) loosely packed fresh mint (or 2 tsp/10 mL dried)
- 1/4 cup (60 mL) fresh coriander (optional)
Preparation
Cut off peel and remove pith from grapefruits. Over bowl, cut out sections from between membranes. Drain, reserving sections and ¼ cup (60 mL) of the juice.
In small skillet, heat oil over medium heat; cook garlic until golden, 1 to 3 minutes. Strain through fine sieve over heatproof bowl. Let cool, reserving oil and garlic separately.
Whisk together reserved grapefruit juice, vinegar, fish sauce, hot peppers, sugar and pepper; gradually whisk in reserved oil. (If using dried mint, add to dressing.) Chill in freezer for 5 minutes.
On serving plate, arrange grapefruit sections and shrimp over lettuce leaves; spoon dressing over top. Scatter peanuts, reserved garlic and green onions over salad. Cut mint leaves into fine strips; sprinkle over salad along with coriander (if using).
In small skillet, heat oil over medium heat; cook garlic until golden, 1 to 3 minutes. Strain through fine sieve over heatproof bowl. Let cool, reserving oil and garlic separately.
Whisk together reserved grapefruit juice, vinegar, fish sauce, hot peppers, sugar and pepper; gradually whisk in reserved oil. (If using dried mint, add to dressing.) Chill in freezer for 5 minutes.
On serving plate, arrange grapefruit sections and shrimp over lettuce leaves; spoon dressing over top. Scatter peanuts, reserved garlic and green onions over salad. Cut mint leaves into fine strips; sprinkle over salad along with coriander (if using).
- Serving(s)
- 12 buffet servings
| Per serving | |
|---|---|
| Calories | 123 |
| Protein | 9 g |
| Fat (total) | 7 g |
| Sat. Fat | 1 g |
| Carbohydrate | 7 g |
| Fibre | 2 g |
| Cholesterol | 57 mg |
| Sodium | 199 mg |
| Calcium | 4 % RDI |
| Iron | 9 % RDI |
| Vitamin A | 5 % RDI |
| Vitamin C | 38 % RDI |
| Folate | 12 % RDI |
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Source
Homemakers Magazine: Dec./Jan. 2005
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