Southeast Asian Grapefruit and Shrimp Salad

Photo: Annabelle Breakey; Styling: Kevin Crafts

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 7.3%
  • Protein: 26g
  • Fat: 1.4g
  • Saturated fat: 0.4g
  • Carbohydrate: 16g
  • Fiber: 1g
  • Sodium: 967mg
  • Cholesterol: 221mg


  • 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


  1. 1. Combine lime juice, fish sauce, cilantro, mint, and ginger in a large bowl.
  2. 2. Split shrimp in half lengthwise, then add to bowl and gently toss with dressing to coat.
  3. 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. 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.
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