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Little Name, Big Flavor: Shrimp and Grapefruit Salad

I'll share a secret: sometimes I cook by color. After a long, cold winter in Canada, the meals coming out of my kitchen start to look, and even feel, a bit tired. That means that the summer brings an injection of color into my food. I do not claim to seek health benefits by doing a cook by color diet, I just like bright hues that will make my food look more appealing and taste more exciting.

This unusual shrimp salad recipe does just that. It's garlicky and spicy, with a blast of grapefruit that complements the flavors very nicely. I could not resist the beautiful combination that red cooked shrimp, pink grapefruit, green chile, and cilantro make on the plate. It's a visually stunning dish, especially if you use fairly large shrimp and leave the tails on.

If we break apart this recipe, we could say it’s a batch of Camarones al Mojo de Ajo or Garlic Shrimp, with the addition of grapefruit, chiles and cilantro, plus a bit of vinaigrette. Adding a little grapefruit zest to the vinaigrette enhances that somewhat bitter undertone of the grapefruit and pairs beautifully with the shrimp and garlic.

The beauty of this recipe is it can be eaten at room temperature or even a tiny bit warm. So you don’t have to worry too much about timing here. You can make the dressing well ahead of time and keep it at room temperature until you are ready to plate.

Once you are ready to serve, alternate your shrimp and grapefruit segments on the plate, taking care not to toss them too much, as the segments will fall apart, then drizzle the dressing on top. Serve with a loaf of your favorite baguette to mop up those juices and enjoy!

Warm Shrimp and Grapefruit Salad

  • 2 pounds medium shrimp, peeled but with tails left intact
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 jalapeño or Serrano chiles (with seeds), thinly sliced crosswise
  • 1/4 cup grapefruit juice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoon grapefruit zest
  • 1/3 cup extra virgin olive oil
  • 4 grapefruits, cut into segments

Get the full recipe.

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