Shrimp, avocado and grapefruit salad

Fresh and tangy salad of pan-fried shrimp, avocado slices and grapefruit segments; low-carb lemony vinaigrette.

schedule Prep (min)
15
whatshot Cook (min)
6
timer Total (min)
21
account_circle Servings
2
360 kcal
Par portion
24.0 g
Lipides
28.0 g
Protéines
5.0 g
Glucides nets
Ingredients

Instructions
  1. Prepare the grapefruit supremes by removing skin and membranes; reserve the recovered juice.
  2. Heat a frying pan with 1 tablespoon of oil, season the shrimp with salt and pepper and fry for 1–2 minutes per side until just opaque; to book.
  3. In a bowl, whisk together the remaining oil, lemon juice, a pinch of salt and 1 tablespoon of the grapefruit juice for the vinaigrette.
  4. Assemble the salad: arugula or mixture of sprouts, arrange avocado, grapefruit segments and shrimp; drizzle with vinaigrette and serve immediately.

Variants
  • Add fresh herbs (dill or cilantro) for more freshness.

Tips
  • Do not overcook the shrimp to prevent them from becoming rubbery.
FAQ
Yes, use blood orange for extra sweetness; adjust carbohydrates accordingly.

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