Shrimp, avocado and grapefruit salad

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

Gluten-Free Low-Carb Pescatarian
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
peeled shrimp peeled shrimp
ripe avocado ripe avocado
grapefruit (supreme) grapefruit (supreme)
olive oil olive oil
lemon juice lemon juice
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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Chef Lyra Nguyen

Vietnam

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Bright herbs, light broths and grilled proteins adapted to low-carb diets.

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