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Pink Grapefruit & Shrimp Salad

the.instructor's picture
  Sweetened shredded dried coconut 1⁄4 Cup (4 tbs)
  Grapefruit 4 Pound (Ruby Or Pink)
  Shelled cooked shrimp 1⁄4 Pound

In a 6- to 8-inch frying pan, stir coconut over medium-low heat until golden, about 5 minutes.
Remove coconut from pan and set aside.
Cut peel and white membrane off grapefruit.
Over a bowl, cut between inner membranes and lift out grapefruit sections; place sections in the bowl.
Squeeze juice from membranes into bowl.
(If done ahead, cover and chill up to 4 hours.) Gently drain juice from grapefruit-reserve juice for another use.
Add shrimp and dressing to fruit; gently mix.
On each of 5 or 6 salad or dinner plates, arrange 2 or 3 lettuce leaves.
Mound equal portions of grapefruit mixture onto leaves; sprinkle with coconut.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 657 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.7%

Saturated Fat 0.58 g2.9%

Trans Fat 0 g

Cholesterol 221.2 mg73.7%

Sodium 254 mg10.6%

Total Carbohydrates 136 g45.4%

Dietary Fiber 20 g79.8%

Sugars 0 g

Protein 34 g67.4%

Vitamin A 99.1% Vitamin C 1123.1%

Calcium 31.6% Iron 31.6%

*Based on a 2000 Calorie diet

Pink Grapefruit & Shrimp Salad Recipe