Shrimp and grapefruit ceviche-style salad

1
0
0
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy
We call it ceviche-style because we are not allowing the juices from the citrus to cure the raw shellfish. Instead we call for cooked shrimp making this fresh, no-cook salad a slam dunk. Ready in just 20 minutes, this meal can be served for a quick dinner or easy lunch. With so many fresh flavors packed into one bowl, you may have trouble sharing the second serving. Hold off on dressing this dish until you are ready to eat since the acid from the citrus fruits will begin to wilt the greens and cilantro almost immediately. You may also enjoy this with some seared scallops in addition to the shrimp.

Ingredients

Grapefruit(s)

2 medium, cut into supremes, any juice reserved

Cooked shrimp

8 oz, peeled, and deveined

Cucumber(s)

1 small, peeled, halved, seeded, and diced

Roasted red peppers (packed in water)

1 Tbsp

Jalapeño pepper(s)

1 small, stemmed, cored, seeded, and minced

Cilantro

2 Tbsp, chopped

Fresh lime juice

2 tsp

Ground cumin

¼ tsp

Table salt

¼ tsp

Black pepper

¼ tsp

Chopped romaine lettuce

2 cup(s)

Instructions

  1. Mix the grapefruit supremes, any juice, the shrimp, cucumber, roasted red pepper, chile, cilantro, lime juice, cumin, salt, and pepper in a large bowl.
  2. Divide the salad greens between two plates; divide the shrimp mixture evenly between the plates, spooning it over the greens.
  3. Serving size: 2 cups chopped greens, 1 cup grapefruit mixture, and 4 ounces shrimp.