Grapefruit and Shrimp Fennel Salad
When you need a light and fresh meal, Grapefruit & Fennel Salad with Shrimp is your 20 minute dinner winner.
Ingredients
- 1 pound 26-30 count peeled and deveined shrimp patted dry
- 3 tablespoons extra virgin olive oil divided
- ¾ teaspoon chili powder
- ½ teaspoon paprika
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon minced shallot
- ½ teaspoon grapefruit zest
- Pinch of kosher salt and ground black pepper
- 2 medium fennel bulbs peeled, cored and thinly sliced (reserve fronds for garnish)
- 2 grapefruit peeled and segmented
- Torn fresh parsley leaves for garnish optional
- Flaky sea salt for garnish optional
Instructions
- Preheat oven to 400 degrees F. In medium bowl, toss shrimp with 1 tablespoon oil, chili powder and paprika until shrimp are evenly coated in oil and spices. Spread shrimp on rimmed baking pan in single layer; transfer to oven and bake 5 minutes or until shrimp are cooked through.
- Meanwhile, in large bowl, whisk vinegar, mustard, honey, shallot, grapefruit zest, salt and pepper and remaining 2 tablespoons oil until smooth. Add fennel and toss until well combined. Let stand at room temperature 10 minutes.
- Add grapefruit to fennel mixture and gently toss until combined.
- Serve shrimp with salad. Garnish salad with parsley leaves, sea salt and/or chopped fennel fronds, if desired.
Notes
- MANGO TANGO – Add some sliced or diced mango for a tropical twist.
- AWESOME AVOCADO – Include some slices of creamy avocado to add a luscious texture to the salad.
- COUSCOUS COMBINATION – Add a layer of couscous or quinoa to your plate to bulk up this dinner.
Calories: 303kcal, Carbohydrates: 28g, Protein: 26g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 183mg, Sodium: 245mg, Potassium: 990mg, Fiber: 6g, Sugar: 18g, Vitamin A: 1866IU, Vitamin C: 55mg, Calcium: 164mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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