Shrimp, Avocado, and Grapefruit Salad

Gluten Free
Dairy Free
Health score
30%
Shrimp, Avocado, and Grapefruit Salad
48 min.
4
288kcal

Suggestions


Indulge in a vibrant and refreshing culinary experience with our Shrimp, Avocado, and Grapefruit Salad—a dish that’s as stunning as it is delicious! Perfectly gluten and dairy-free, this salad is not only a treat for those with dietary restrictions but is also a feast for the senses. Packed with bold flavors and appealing textures, it promises to elevate any meal, whether it be a light lunch, a sophisticated side dish, or even a main course that will impress guests.

This delightful salad brings together succulent shrimp that are lightly sautéed to perfection, creamy avocado wedges, and juicy grapefruit segments that provide a burst of citrusy brightness with every bite. The addition of fresh tarragon and a hint of sweetness from brown sugar creates a harmonious balance that will tantalize your taste buds. With only 288 calories per serving, you can enjoy this healthy dish guilt-free.

Ready in just 48 minutes, the Shrimp, Avocado, and Grapefruit Salad is an effortless way to bring a taste of the coastal paradise to your dining table. Whether you're preparing it for a casual family meal or a more elaborate gathering, this salad is sure to be a standout star that leaves everyone craving more!

Ingredients

  •  avocado peeled cut into 12 wedges
  • 0.3 teaspoon pepper black divided freshly ground
  • teaspoons brown sugar 
  • tablespoons tarragon fresh chopped
  •  grapefruit 
  • 2.5 tablespoons olive oil divided
  • cups the of 1 cos lettuce chopped
  • 0.5 teaspoon salt divided
  • teaspoon shallots chopped
  • 12 ounces shrimp deveined peeled

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Heat a large skillet over medium-high heat.
  2. Add 1 1/2 teaspoons oil to pan; swirl to coat.
  3. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  4. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently.
  5. Remove from pan; keep warm.
  6. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice.
  7. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk.
  8. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.

Nutrition Facts

Calories288kcal
Protein26.63%
Fat50.6%
Carbs22.77%

Properties

Glycemic Index
49.25
Glycemic Load
2.91
Inflammation Score
-10
Nutrition Score
22.258695446927%

Flavonoids

Cyanidin
0.17mg
Epicatechin
0.19mg
Epigallocatechin 3-gallate
0.08mg
Hesperetin
0.22mg
Naringenin
20.89mg
Apigenin
0.01mg
Luteolin
0.43mg
Kaempferol
0.02mg
Myricetin
0.01mg
Quercetin
1.76mg

Nutrients percent of daily need

Calories:287.51kcal
14.38%
Fat:17.13g
26.35%
Saturated Fat:2.47g
15.45%
Carbohydrates:17.34g
5.78%
Net Carbohydrates:11.16g
4.06%
Sugar:7.56g
8.4%
Cholesterol:136.93mg
45.64%
Sodium:404.04mg
17.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:20.28g
40.57%
Vitamin A:7097.62IU
141.95%
Vitamin K:88.29µg
84.09%
Folate:154.7µg
38.68%
Vitamin C:29.6mg
35.88%
Manganese:0.52mg
26.05%
Copper:0.51mg
25.46%
Phosphorus:252.34mg
25.23%
Fiber:6.18g
24.71%
Potassium:840.61mg
24.02%
Magnesium:72.62mg
18.16%
Vitamin E:2.48mg
16.51%
Vitamin B6:0.3mg
15.12%
Iron:2.67mg
14.82%
Calcium:140.34mg
14.03%
Zinc:1.81mg
12.06%
Vitamin B2:0.18mg
10.56%
Vitamin B5:0.97mg
9.72%
Vitamin B1:0.12mg
8.08%
Vitamin B3:1.54mg
7.72%
Selenium:0.74µg
1.05%
Source:My Recipes