Shrimp, Avocado, and Grapefruit Salad

Shrimp, Avocado, and Grapefruit Salad Recipe
Photo: Johnny Autry; Styling: Leigh Ann Ross
To ensure you're making an ecofriendly choice, look for the Marine Stewardship Council blue-and-white check mark, or buy U.S. or Canadian wild or farmed shrimp.


Serves 4
Total time: 48 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 48 Minutes
Total: 48 Minutes

Nutritional Information

Calories 291
Fat 17.7 g
Satfat 2.6 g
Monofat 11.3 g
Polyfat 2.5 g
Protein 19.9 g
Carbohydrate 15.5 g
Fiber 6 g
Cholesterol 129 mg
Iron 3.4 mg
Sodium 433 mg
Calcium 96 mg


2 1/2 tablespoons olive oil, divided
12 ounces peeled and deveined medium shrimp
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 grapefruit
2 tablespoons chopped fresh tarragon
2 teaspoons brown sugar
1 teaspoon chopped shallots
6 cups chopped romaine lettuce
1 peeled avocado, cut into 12 wedges


1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.

2. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Wendy Kalen,

Cooking Light

December 2011
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