French · Lunch
Shrimp and Grapefruit Salad
Chilled poached shrimp tossed with segmented pink grapefruit, shaved fennel, and a Dijon-citrus vinaigrette, finished with fresh tarragon and chives. Served over arugula and Belgian endive, this French salad balances briny shellfish with tart citrus acidity, light aniseed crunch, and mustardy dressing.
$8
20 minsPrep
5 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
295Calories
24.3gProtein
15.8gFat
18.6gCarbs
9.8gSugar
6.1gFiber
520mgSodium
230mgChol
2.4gSat Fat
950mgPotassium
135mgCalcium
2.3mgIron
1.7mcgVitamin B12
48mgVitamin C
gluten-free
low-carb
low-calorie
high-fiber
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Segment the grapefruit half over a bowl to catch juice and reserve 1 tablespoon for dressing. Thinly shave the fennel bulb.
2
Poach
Bring lightly salted water to a gentle simmer over medium heat and poach shrimp for 2 to 3 minutes until opaque pink and curled.
3
Chill
Drain shrimp and spread on a plate in the refrigerator for 10 minutes until fully cooled.
4
Whisk
Combine Dijon mustard, reserved grapefruit juice, olive oil, and white wine vinegar in a small bowl, whisking until smooth and slightly thickened.
5
Toss
Mix shaved fennel, arugula, endive leaves, and chilled shrimp in a bowl, pour dressing over, and gently toss until lightly coated.
6
Plate
Arrange salad on a plate, tuck grapefruit segments among the leaves, and scatter chopped tarragon and chives over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g shrimp, peeled and deveined
- 11 pink grapefruit
- 11 small fennel bulb
- 22 small handful arugula
- 11 head Belgian endive
- 2 tsp2 tsp Dijon mustard
- 3 tbsp44ml olive oil
- 2 tsp2 tsp white wine vinegar
- 2 tsp2 tsp fresh tarragon
- 2 tsp2 tsp chives
- salt, to taste
- black pepper, to taste
