Shrimp and Grapefruit Salad: Fresh and Tangy

This shrimp and grapefruit salad takes 20 minutes to prepare: pink grapefruit segments, peeled shrimp, avocado, and lamb’s lettuce, all dressed with a grapefruit and lime vinaigrette. The slight bitterness of the citrus and the sweet, briny flavor of the shrimp do all the work.

This is my starter for the October lunches under the pergola, when the scorching sun is still warming the pavers a bit at noon.

Ingredients for 4 people (as an appetizer)

• 2 pink grapefruits
• 300 g of cooked, peeled shrimp
• 1 very ripe avocado
• 100 g of lamb's lettuce or baby greens
• 1/2 red onion
• 1/2 bunch of cilantro or dill
• 1 lime
• 3 tablespoons of olive oil
• 2 tablespoons of grapefruit juice, collected while cutting the fruit
• 1 teaspoon of honey
• Fleur de sel and freshly ground pepper, or 1 pinch of Espelette pepper

For 2 people, use 1 grapefruit, 150 g of shrimp, and half an avocado, and halve the dressing.

Preparation: 20 min · Cooking: none, or 3 minutes with raw shrimp

The Step-by-Step Recipe

1. Peel the grapefruits: cut off both ends, then remove the rind and all the white pith by following the curve of the fruit with a sharp knife.
2. Holding a bowl underneath, slide the blade along each side of the membranes to remove the supremes. Then squeeze what’s left of the fruit to extract the juice.
3. If your shrimp are raw, sauté them for 2 to 3 minutes in a skillet with a drizzle of olive oil until they are pink and opaque, then let them cool.
4. Finely slice the red onion and let it marinate for 5 minutes in the juice of half a lime—this will take away its sharpness.
5. Prepare the dressing: whisk together 2 tablespoons of grapefruit juice, 1 tablespoon of lime juice, the honey, fleur de sel, and pepper, then add the olive oil.
6. Slice the avocado and sprinkle it with a splash of lime juice to keep it from turning brown.
7. In a large serving dish, arrange the lamb's lettuce, followed by the chicken breasts, avocado, shrimp, and drained onion. Drizzle with the vinaigrette just before serving and sprinkle with chopped herbs.

My Cooking Tips

• Cocktail Sauce Version : Mix 3 tablespoons of mayonnaise, 1 tablespoon of ketchup, 1 teaspoon of cognac (optional), a few drops of hot sauce, and a splash of lemon juice. Serve in bowls or in hollowed-out grapefruit halves.
• Thai Version : Replace the vinaigrette with 2 tablespoons of nuoc-mâm, the juice of 2 limes, 1 teaspoon of sugar, and 1 small chili pepper, finely chopped, then add mint, cilantro, and crushed peanuts.
• Without a lawyer : Very finely sliced fennel or half a diced cucumber add crunch and freshness.
• Buy shrimp that were cooked that day from your fishmonger and keep them in the refrigerator until the last minute.

Under the pergola: how to serve

With a nice, chilled Cassis white wine—served in moderation—and some toasted country bread, you’ve got the perfect starter for a lunch in the sun—the kind that feels like coming back from a walk in Les Goudes. For a heartier version, add a few garlic-sautéed shrimp, served warm over the salad.

You can remove the chicken breasts from the bone and prepare the dressing 3 or 4 hours in advance, and refrigerate them. Assemble the salad at the last minute, and don't leave it at room temperature for more than an hour, especially in direct sunlight.

Your Questions

How do you make a shrimp and grapefruit salad?

Remove the segments from a pink grapefruit, add peeled shrimp, avocado, and lamb's lettuce, then dress with a vinaigrette made with grapefruit juice, lime juice, honey, and olive oil. It takes 20 minutes total.

What fruit goes well with shrimp?

Citrus fruits first: grapefruit, orange, lime. Mango, pineapple, and avocado work very well too, as does green apple for a crunchy texture.

How do you make a grapefruit and shrimp salad without avocado?

Replace the avocado with finely chopped fennel, cucumber, or celery. You’ll lose a little of the creaminess, but you’ll gain freshness, and the salad will hold its shape better if you prepare it a little in advance.

What dressing should I choose for a grapefruit and shrimp salad?

A citrus vinaigrette for a light appetizer, a cocktail sauce for a more festive vibe, or a Thai dressing with nuoc mâm if you like it spicy. All three can be made in 2 minutes.

Can this salad be made ahead of time?

Prepare the ingredients separately and keep them refrigerated, then assemble the dish just before serving. Once seasoned, lamb's lettuce wilts quickly and the avocado turns brown.