Best 9 Shrimp And Grapefruit Spinach Salad Recipes

SHRIMP AND GRAPEFRUIT SPINACH SALAD

Steps:

• With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick.
• In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and pepper. Drizzle in 1/2 cup of the oil, whisking to combine.
• Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat the remaining tablespoon oil over medium heat. Add the shrimp, and cook, turning once, until pink, about 3 minutes per side.
• Add the grapefruit, cooked shrimp, spinach, and onion to the vinaigrette in the large bowl. Toss well. Serve at once.

ANGRY SHRIMP WITH CITRUS/SPINACH SALAD

Steps:

• Mix the flour mixture for shrimp:
• Combine the ingredients and set aside in container. This step can be done the day before dinner.
• Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil).
• Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter.
• Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns.
• Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.

SHRIMP TACOS WITH GRAPEFRUIT SALAD

Steps:

• Combine the grapefruit segments, jicama, red onion, cilantro, lime juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper and toss. Set aside.
• Brush a grill pan with olive oil and heat over medium-high heat. Working in batches, grill the tortillas until toasted, 1 to 2 minutes per side. Wrap in foil to keep warm; set aside.
• Meanwhile, combine the grapefruit juice, agave, chipotle and adobo sauce and cumin in a small saucepan over medium-high heat. Cook, stirring occasionally, until slightly thickened, 5 minutes.
• Toss the shrimp with the remaining 1 tablespoon olive oil and season with salt and pepper. Brush the grill pan with more olive oil. Grill the shrimp over medium-high heat, brushing with some of the grapefruit sauce, until lightly charred, about 1 minute per side. Continue to cook, flipping and brushing with the remaining sauce, until charred and cooked through, about 2 more minutes. Season with salt. Divide among the tortillas. Serve with the grapefruit salad and lime wedges.

SHRIMP, AVOCADO, AND GRAPEFRUIT SALAD

Steps:

• Whisk mayonnaise, ketchup, honey, and vinegar together in a bowl. Add diced red onion, salt, and pepper. Place a damp cloth under the bowl to keep from moving; add olive oil very slowly in a stream while whisking. Adjust seasoning if needed.
• Prepare plates with a bed of mixed greens. Center avocado slices on plates, surround with grapefruit segments, and top with shrimp. Drizzle generously with honey cider salad dressing and garnish with red onion slices.

GRAPEFRUIT SPINACH SALAD

Steps:

• Cut grapefruit in half; with a sharp knife, cut around each section to loosen fruit, reserving juice. In a salad bowl, toss the spinach, onion and grapefruit sections. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard and reserved grapefruit juice; shake well. Drizzle over salad and toss to coat. Serve immediately.

GRAPEFRUIT SHRIMP SALAD

Steps:

• Place lettuce on four serving plates. Arrange the grapefruit, avocado and shrimp over lettuce. In a small bowl, whisk the vinaigrette ingredients. Drizzle over each salad.

SOUTHEAST ASIAN SHRIMP AND GRAPEFRUIT SALAD

Steps:

• Put shrimp in a saucepan with salted water to cover; bring to a boil, then turn off heat and let sit for 5 minutes, or until shrimp are opaque in center. (Alternatively, grill or saute, sprinkling shrimp with salt as they cook.) Cool in refrigerator or under cold running water, then peel (and devein if you like). Cut shrimp in half if they're large.
• Combine nam pla or soy sauce with 2 tablespoons water, sugar and lime juice, and blend or whisk until smooth.
• Arrange the lettuce on 4 plates; top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro; drizzle with the dressing, then sprinkle with a little of the minced chilies and chopped peanuts if you like, or pass them at the table.

GRAPEFRUIT AND SPINACH SALAD

Steps:

• In a big bowl, mix olive oil, balsamic vinegar and honey.
• Add grapefruit supremes, walnuts, cranberries and baby spinach leaves.
• And grab a fork and begin to eat ;).

SHRIMP & SPINACH SALAD WITH VINAIGRETTE

Steps:

• Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
• Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
• Let stand an hour.
• Mix salad ingredients together in a bowl.
• Dress w/ vinaigrette.