Southeast Asian Grapefruit and Shrimp Salad

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

Step 1

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

Step 2

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

Step 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

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

Step 5

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

Step 6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 177Calories from Fat 7.3

% Daily Value *
Total Fat 1.4g3%

Saturated Fat 0.4g2%
Cholesterol 221mg74%
Sodium 967mg41%
Total Carbohydrate 16g6%

Dietary Fiber 1g4%
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Southeast Asian Grapefruit and Shrimp Salad