Shrimp Avocado and Grapefruit Salad
5 min
Shrimp Avocado and Grapefruit Salad
Ingredients
- 340 g wild-caught pink shrimp (size 30-40 (thaw completely if using frozen))
- 1 avocado, diced
- 1 pink grapefruit
- 2 small jalapeno peppers, seeded and finely chopped
- 1/4 cup chopped raw shelled pistachios
- 1/4 cup fresh cilantro, finely chopped
- 2 tbsp finely chopped red onion
- 2 tbsp minced fresh ginger
- 2 tbsp extra-virgin olive oil
- 1 tbsp white balsamic vinegar
- 1/4 tsp Himalayan salt
- 1/4 tsp freshly ground black pepper
- The grated zest of 1 lemon
- The grated zest of orange
Instructions
5 steps
- 1
Place the shrimp in a steam basket set over boiling water, cover and cook for about 4 to 5 minutes, until the crustaceans turn pink and completely opaque.
4 min - 2
Immediately transfer them to a bowl and throw in one or two dozen ice cubes. Stir things around a bit so the ice starts melting and set aside, stirring every now and then until the shrimp is completely cooled.
- 3
Meanwhile, supreme your grapefruit and then cut it into bite size chunks; place the pieces of fruit in a large mixing bowl and save the juice for another use.
- 4
Once completely chilled, drain the shrimp really well and add it to the bowl with the grapefruit, followed with the rest of the ingredients.
- 5
Toss delicately until well combined and serve immediately.
Progress
0 / 5 steps
