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Southeast Asian Grapefruit and Shrimp Salad

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 30 mins
Yield Serves 4
This refreshing main dish salad has no oil in the dressing. To make grapefruit segments, use a serrated knife to cut peel and outer membrane from grapefruit. Cut between inner membranes and fruit to release segments, then squeeze juice from inner membranes.


  • 1/4 cup lime juice
  • 2 tablespoons Thai or Vietnamese fish sauce
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped fresh mint leaves
  • 1 tablespoon minced fresh ginger
  • 1 pound large (26 to 30 per lb.) peeled, deveined cooked shrimp
  • 2 1/2 cups pink or ruby grapefruit segments (from 2 1/2 lbs. fruit), plus their juice
  • About 1 tsp. sambal badjak* or 1/4 tsp. cayenne
  • 2 cups lightly packed watercress sprigs

Nutrition Information

  • calories 177
  • caloriesfromfat 7.3 %
  • protein 26 g
  • fat 1.4 g
  • satfat 0.4 g
  • carbohydrate 16 g
  • fiber 1 g
  • sodium 967 mg
  • cholesterol 221 mg

How to Make It

  1. Combine lime juice, fish sauce, cilantro, mint, and ginger in a large bowl.

  2. Split shrimp in half lengthwise, then add to bowl and gently toss with dressing to coat.

  3. Spoon grapefruit segments into a wide, shallow serving bowl, using a slotted spoon. Pour 1/4 cup grapefruit juice into bowl with shrimp. Add sambal to taste, gently mixing to combine (save remaining grapefruit juice for another use).

  4. Spoon shrimp and dressing onto fruit. Add watercress and gently toss.

  5. *Find sambal badjak, a sweet-spicy Indonesian condiment, in the international foods aisle.

  6. Note: Nutritional analysis is per serving.