Shrimp and Avocado Salad

Name: Shrimp and Avocado Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams Boston lettuce, torn into bite-size pieces; 59 milliliters chopped cilantro; 1 large grapefruit; 1 Hass avocado, cut into 1/4-inch lengthwise wedges; 2 Tbsps fresh lime juice; 59 milliliters extra-virgin olive oil; 59 milliliters raw pumpkin seeds (pepitas); 4 servings Salt and freshly ground pepper; 1 small shallot, thinly sliced; 340 grams shelled and deveined large shrimp

You can never have too many main course recipes, so give Shrimp and Avocado Salad a try. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains approximately 21g of protein, 24g of fat, and a total of 344 calories. If you have hass avocado, shallot, grapefruit, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

Spread the pumpkin seeds in a pie plate or on a small baking sheet and bake for 3 minutes, or until lightly toasted.

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Pumpkin Seeds

Spread

Equipment you will use

Baking Sheet

Oven

Transfer to a plate and let cool.

Meanwhile, in a large bowl, combine 3 tablespoons of the olive oil with the lime juice, shallot and cilantro. Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over the bowl, cut in between the membranes to release the grapefruit sections into the bowl. Squeeze the juice from the membranes into the bowl; discard the membranes. Gently fold in the avocado and season with salt and pepper.

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Salt And Pepper

Grapefruit

Lime Juice

Olive Oil

Cilantro

Avocado

Shallot

Juice

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Knife

Bowl

In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering.

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Olive Oil

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Frying Pan

Add the shrimp, season with salt and pepper and cook over moderate heat, tossing the shrimp until they are curled and pink, about 4 minutes.

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Salt And Pepper

Shrimp

Arrange the lettuce on a platter. Using a slotted spoon, lift the grapefruit and avocado from the citrus vinaigrette and gently spread over the lettuce.

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Vinaigrette

Grapefruit

Avocado

Lettuce

Spread

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Slotted Spoon

Add the shrimp to the vinaigrette and toss to coat. Arrange the shrimp over the salad and drizzle the remaining citrus dressing on top. Scatter the toasted pumpkin seeds on top and serve right away.

Ingredients you will need

Pumpkin Seeds

Vinaigrette

Shrimp

Equipment

Ingredients

Servings:

142grams

Boston lettuce, torn into bite-size pieces 59milliliters

chopped cilantro 1large

grapefruit 1

Hass avocado, cut into 1/4-inch lengthwise wedges 2Tbsps

fresh lime juice 59milliliters

extra-virgin olive oil 59milliliters

raw pumpkin seeds (pepitas)4servings

Salt and freshly ground pepper 1small

shallot, thinly sliced 340grams

shelled and deveined large shrimp

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.