Shrimp, Avocado, and Grapefruit Salad

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.

Yield: Serves 4
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 48 Minutes
Total: 48 Minutes

Nutritional Information

Amount per serving
  • Calories: 291
  • Fat: 17.7g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 11.3g
  • Polyunsaturated fat: 2.5g
  • Protein: 19.9g
  • Carbohydrate: 15.5g
  • Fiber: 6g
  • Cholesterol: 129mg
  • Iron: 3.4mg
  • Sodium: 433mg
  • Calcium: 96mg


  • 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. 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. 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

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