Shrimp and grapefruit ceviche-style salad
0
Points®
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
2 medium, cut into supremes, any juice reserved
Cooked frozen shrimp
8 oz, peeled, and deveined
Cucumber
1 small, peeled, halved, seeded, and diced
Roasted red peppers (packed in water)
1 Tbsp
Jalapeño pepper
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), shredded
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.
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