Romaine Salad with Grapefruit & Shrimp

Romaine Salad with Grapefruit & Shrimp

1 Review
From: EatingWell Magazine, January/February 2017

The burst-in-your-mouth juicy sweetness of red grapefruit is a great partner for the slightly briny and chewy bite of cooked shrimp. In this healthy salad recipe, we use romaine lettuce and red cabbage, but a handful of peppery arugula or watercress would be a nice addition.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 large red grapefruit (about 1 pound each)
  • ¼ cup extra-virgin olive oil plus 1 tablespoon, divided
  • 1 tablespoon white-wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon hot sauce, or to taste
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper, plus more to taste
  • 1-1¼ pounds peeled and deveined raw shrimp (16-20 count), tails left on if desired
  • 8 cups coarsely chopped romaine lettuce
  • 1 cup very thinly sliced red cabbage
  • ½ cup slivered sweet onion
  • 8 sprigs fresh cilantro

Preparation

  • Prep

  • Ready In

  1. Working over a medium nonreactive bowl, suprême grapefruit (see Tips). Squeeze the membranes to extract any extra juice. Measure 3 tablespoons juice into a large nonreactive bowl; save the remaining juice for another use.
  2. Whisk ¼ cup oil into the large bowl along with vinegar, garlic, hot sauce, salt and pepper.
  3. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add shrimp and cook, stirring, until pink and just cooked through, about 3 minutes. Transfer to a medium bowl and toss with 1 tablespoon of the dressing.
  4. To serve, toss lettuce, cabbage and onion with the remaining dressing in the large bowl. Divide among 4 plates. Top with the shrimp and the grapefruit segments. Season with pepper, if desired, and garnish with cilantro.
  • Tips: Be sure to use a nonreactive bowl—stainless-steel, enamel-coated or glass—when working with acidic food like grapefruit. Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors.
  • To suprême: Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.

Nutrition information

  • Serving size: 3 oz. shrimp & 2½ cups salad each
  • Per serving: 324 calories; 19 g fat(3 g sat); 4 g fiber; 16 g carbohydrates; 25 g protein; 146 mcg folate; 183 mg cholesterol; 10 g sugars; 0 g added sugars; 9,503 IU vitamin A; 60 mg vitamin C; 132 mg calcium; 2 mg iron; 470 mg sodium; 780 mg potassium
  • Nutrition Bonus: Vitamin A (190% daily value), Vitamin C (100% dv), Folate (36% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, ½ fruit, 2½ lean meat, 3½ fat

Reviews 1

February 28, 2017
profile image
By: MercuryCyclops
Absolutely delicious salad! I'm not a grapefruit fan, but it goes really well in this recipe, and the dressing is to die for! I used the leftover dressing on other salads and it's just as good.