{"id":2758,"date":"2026-10-15T14:15:00","date_gmt":"2026-10-15T14:15:00","guid":{"rendered":"https:\/\/www.lapergolamarseille.fr\/?p=2758"},"modified":"2026-10-15T14:15:00","modified_gmt":"2026-10-15T14:15:00","slug":"shrimp-and-grapefruit-salad","status":"publish","type":"post","link":"https:\/\/www.lapergolamarseille.fr\/en\/shrimp-and-grapefruit-salad\/","title":{"rendered":"Shrimp and Grapefruit Salad: Fresh and Tangy"},"content":{"rendered":"<p class=\"wp-block-paragraph\">This shrimp and grapefruit salad takes 20 minutes to prepare: pink grapefruit segments, peeled shrimp, avocado, and lamb\u2019s 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This is my starter for the October lunches under the pergola, when the scorching sun is still warming the pavers a bit at noon.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients for 4 people (as an appetizer)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 pink grapefruits<\/li>\n\n<li>300 g of cooked, peeled shrimp<\/li>\n\n<li>1 very ripe avocado<\/li>\n\n<li>100 g of lamb's lettuce or baby greens<\/li>\n\n<li>1\/2 red onion<\/li>\n\n<li>1\/2 bunch of cilantro or dill<\/li>\n\n<li>1 lime<\/li>\n\n<li>3 tablespoons of olive oil<\/li>\n\n<li>2 tablespoons of grapefruit juice, collected while cutting the fruit<\/li>\n\n<li>1 teaspoon of honey<\/li>\n\n<li>Fleur de sel and freshly ground pepper, or 1 pinch of Espelette pepper<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">For 2 people, use 1 grapefruit, 150 g of shrimp, and half an avocado, and halve the dressing.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation:<\/strong> 20 min \u00b7 <strong>Cooking:<\/strong> none, or 3 minutes with raw shrimp<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Step-by-Step Recipe<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>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.<\/li>\n\n<li>Holding a bowl underneath, slide the blade along each side of the membranes to remove the supremes. Then squeeze what\u2019s left of the fruit to extract the juice.<\/li>\n\n<li>If your shrimp are raw, saut\u00e9 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.<\/li>\n\n<li>Finely slice the red onion and let it marinate for 5 minutes in the juice of half a lime\u2014this will take away its sharpness.<\/li>\n\n<li>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.<\/li>\n\n<li>Slice the avocado and sprinkle it with a splash of lime juice to keep it from turning brown.<\/li>\n\n<li>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.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1263\" height=\"805\" src=\"https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/salade-crevettes-pamplemousse-2.webp\" alt=\"Cutting grapefruit segments for the shrimp salad with avocado and lime\" class=\"wp-image-2721\" srcset=\"https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/salade-crevettes-pamplemousse-2.webp 1263w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/salade-crevettes-pamplemousse-2-300x191.webp 300w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/salade-crevettes-pamplemousse-2-1024x653.webp 1024w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/salade-crevettes-pamplemousse-2-768x490.webp 768w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/salade-crevettes-pamplemousse-2-18x12.webp 18w\" sizes=\"auto, (max-width: 1263px) 100vw, 1263px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">My Cooking Tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cocktail Sauce Version<\/strong> : 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.<\/li>\n\n<li><strong>Thai Version<\/strong> : Replace the vinaigrette with 2 tablespoons of nuoc-m\u00e2m, the juice of 2 limes, 1 teaspoon of sugar, and 1 small chili pepper, finely chopped, then add mint, cilantro, and crushed peanuts.<\/li>\n\n<li><strong>Without a lawyer<\/strong> : Very finely sliced fennel or half a diced cucumber add crunch and freshness.<\/li>\n\n<li>Buy shrimp that were cooked that day from your fishmonger and keep them in the refrigerator until the last minute.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Under the pergola: how to serve<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">With a nice, chilled Cassis white wine\u2014served in moderation\u2014and some toasted country bread, you\u2019ve got the perfect starter for a lunch in the sun\u2014the kind that feels like coming back from a walk in Les Goudes. For a heartier version, add a few garlic-saut\u00e9ed shrimp, served warm over the salad.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Your Questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">How do you make a shrimp and grapefruit salad?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What fruit goes well with shrimp?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Citrus fruits first: grapefruit, orange, lime. Mango, pineapple, and avocado work very well too, as does green apple for a crunchy texture.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How do you make a grapefruit and shrimp salad without avocado?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Replace the avocado with finely chopped fennel, cucumber, or celery. You\u2019ll lose a little of the creaminess, but you\u2019ll gain freshness, and the salad will hold its shape better if you prepare it a little in advance.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What dressing should I choose for a grapefruit and shrimp salad?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">A citrus vinaigrette for a light appetizer, a cocktail sauce for a more festive vibe, or a Thai dressing with nuoc m\u00e2m if you like it spicy. All three can be made in 2 minutes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can this salad be made ahead of time?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>","protected":false},"excerpt":{"rendered":"<p>Pink grapefruit segments, shrimp, avocado, and lime vinaigrette: a fresh appetizer ready in 20 minutes, with variations featuring cocktail sauce and Thai sauce.<\/p>","protected":false},"author":2,"featured_media":2720,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_lapergola_no_dropcap":false,"_lapergola_seo_title":"","_lapergola_seo_description":"","_lapergola_noindex":false,"footnotes":""},"categories":[45],"tags":[],"class_list":["post-2758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-de-cuisine-et-pergola"],"_links":{"self":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/comments?post=2758"}],"version-history":[{"count":1,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2758\/revisions"}],"predecessor-version":[{"id":2924,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2758\/revisions\/2924"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media\/2720"}],"wp:attachment":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media?parent=2758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/categories?post=2758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/tags?post=2758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}