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.
How to Make It
Step 1
1
Combine lime juice, fish sauce, cilantro, mint, and ginger in a large bowl.
Step 2
2
Split shrimp in half lengthwise, then add to bowl and gently toss with dressing to coat.
Step 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).
Step 4
4
Spoon shrimp and dressing onto fruit. Add watercress and gently toss.
Step 5
5
*Find sambal badjak, a sweet-spicy Indonesian condiment, in the international foods aisle.
Step 6
6
Note: Nutritional analysis is per serving.
Ingredients
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
Search All of Sunset's Recipes
The Latest
Inside a San Diego Kitchen with European Style
