Shrimp, Avocado and Grapefruit Salad with Chili-Lime Vinaigrette

Steps

1. Step 1

   Put the thinly sliced red onion in a small bowl of cold water and let it sit while you make the rest of the salad; this takes the harsh bite out. Drain well before using.

   10 min, hands-off

   • 1/2 small red onion
2. Step 2

   Segment the grapefruit: cut a slice off the top and bottom so each fruit sits flat, then cut away the peel and white pith with a sharp knife, following the curve of the fruit. Cut the segments free from the membranes over a bowl to catch the juice. Squeeze the leftover membranes to get 3 tbsp juice for the dressing and set the segments aside.

   • 2 large grapefruit
3. Step 3

   In a jar or small bowl, whisk together the grapefruit juice, lime juice, honey, chili flakes and garlic. Whisk in the olive oil until it looks blended, then season with salt to taste.

   • the rest of the fresh grapefruit juice
   • 2 tbsp fresh lime juice
   • 1 tbsp honey
   • 1/2 tsp red chili flakes
   • 1 small garlic clove
   • 1/4 cup extra-virgin olive oil
   • salt
4. Step 4

   Pat the shrimp very dry with paper towels, then toss them in a bowl with the chili powder, salt and black pepper.

   • 1 lb large shrimp
   • 1/2 tsp chili powder
   • 1/2 tsp salt
   • 1/4 tsp black pepper
5. Step 5

   Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer and cook, without moving them, for about 2 minutes, until pink and lightly browned underneath. Flip and cook 1 to 2 minutes more, until just opaque in the center. Slide them onto a plate so they stop cooking.

   4 min

   • 1 lb large shrimp
   • 1 tbsp olive oil
6. Step 6

   Put the greens in a large bowl, drizzle with about half the vinaigrette and toss gently. Spread them on a platter or divide among 4 plates.

   • 1/2 fresh grapefruit juice
   • 6 oz mixed salad greens or butter lettuce
7. Step 7

   Arrange the grapefruit segments, avocado slices and drained red onion over the greens, then top with the warm shrimp. Spoon the remaining vinaigrette over everything, scatter with cilantro and serve right away.

   • 1/2 fresh grapefruit juice
   • 2 large grapefruit
   • 2 ripe avocados
   • 1/2 small red onion
   • 1/4 cup cilantro leaves

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026