The burst-in-your-mouth juicy sweetness of red grapefruit is a great partner for the slightly briny and chewy bite of cooked shrimp. In this healthy salad recipe, we use romaine lettuce and red cabbage, but a handful of peppery arugula or watercress would be a nice addition.
- By: Robb Walsh EatingWell Recipe Contributor
Ingredients 4 servings
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- 2 large red grapefruit (about 1 pound each)
- ¼ cup extra-virgin olive oil plus 1 tablespoon, divided
- 1 tablespoon white-wine vinegar
- 1 clove garlic, minced
- 1 teaspoon hot sauce, or to taste
- ½ teaspoon salt
- ¼ teaspoon ground pepper, plus more to taste
- 1-1¼ pounds peeled and deveined raw shrimp (16-20 count), tails left on if desired
- 8 cups coarsely chopped romaine lettuce
- 1 cup very thinly sliced red cabbage
- ½ cup slivered sweet onion
- 8 sprigs fresh cilantro
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