Ingredient Fruit Citrus Grapefruit Romaine Salad with Grapefruit & Shrimp 5.0 (2) 1 Review 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 Robb Walsh Robb Walsh is a food writer who has won the James Beard Award three times for his features on oysters, hot sauce and Spam. Robb’s cookbooks include Are You Really Going to Eat That? and The Chili Cookbook. EatingWell's Editorial Guidelines Updated on April 18, 2024 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD See More Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 35 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Nutrition Profile: Diabetes-Friendly Nut-Free Dairy-Free Healthy Aging Healthy Immunity Low-Sodium High Blood Pressure Soy-Free Heart-Healthy High-Protein Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 4 servings 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 1-1 1/4 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 Directions Working over a medium nonreactive bowl, suprême grapefruit (see Tips). Squeeze the membranes to extract any extra juice. Measure 3 tablespoons juice into a large nonreactive bowl; save the remaining juice for another use. Whisk 1/4 cup oil into the large bowl along with vinegar, garlic, hot sauce, salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add shrimp and cook, stirring, until pink and just cooked through, about 3 minutes. Transfer to a medium bowl and toss with 1 tablespoon of the dressing. To serve, toss lettuce, cabbage and onion with the remaining dressing in the large bowl. Divide among 4 plates. Top with the shrimp and the grapefruit segments. Season with pepper, if desired, and garnish with cilantro. Tips Tips: Be sure to use a nonreactive bowl--stainless-steel, enamel-coated or glass--when working with acidic food like grapefruit. Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors. To suprême: Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired. Originally appeared: EatingWell Magazine, January/February 2017 Save Rate Print Nutrition Facts (per serving) 324 Calories 19g Fat 16g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 3 oz. shrimp & 2 1/2 cups salad each Calories 324 % Daily Value * Total Carbohydrate 16g 6% Dietary Fiber 4g 14% Total Sugars 10g Protein 25g 50% Total Fat 19g 24% Saturated Fat 3g 13% Cholesterol 183mg 61% Vitamin A 9503IU 190% Vitamin C 60mg 67% Folate 147mcg 37% Sodium 470mg 20% Calcium 132mg 10% Iron 2mg 10% Magnesium 68mg 16% Potassium 780mg 17% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.