Imagine a salad that's not just a side dish, but a culinary adventure that dances on your palate! This Shrimp Grapefruit Fennel Salad is a perfect symphony of zesty citrus, tender seafood, and crisp vegetables that will transform your ordinary meal into an extraordinary dining experience. With just 20 minutes of preparation, you'll create a restaurant-worthy dish that looks gourmet but is incredibly simple to make.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 grapefruit, segmented
- 1 fennel bulb, thinly sliced
- 4 cups arugula
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Start by preparing all your ingredients. Peel and devein the shrimp if you haven't done so already. Rinse them under cold water and pat dry with paper towels.
- Next, cut the grapefruit in half. Use a sharp knife to segment the grapefruit by cutting along the membranes to release the segments. Collect the segments in a bowl and set aside. Be sure to catch any juices that may drip out for later use.
- Slice the fennel bulb thinly using a mandoline or a sharp knife. If you prefer, you can reserve some fronds for garnish later. Place the sliced fennel in a large mixing bowl.
- In the same bowl, add the arugula and grapefruit segments to the sliced fennel. Gently toss the ingredients together to combine them without bruising the arugula.
- In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the shrimp to the skillet in a single layer. Cook the shrimp for about 2-3 minutes on one side until they turn pink and opaque.
- Flip the shrimp and cook for an additional 1-2 minutes until fully cooked. Season with salt and pepper to taste. If you saved any grapefruit juice, you can drizzle a little over the shrimp while they cook for added flavor.
- Remove the skillet from heat and let the shrimp cool slightly. While they are cooling, prepare the dressing by whisking together the lemon juice, a pinch of salt, and pepper in a small bowl.
- Once the shrimp have cooled, add them to the bowl with the arugula, fennel, and grapefruit. Drizzle the lemon dressing over the salad and gently toss everything together to combine.
- Serve the salad immediately, garnished with reserved fennel fronds if desired. Enjoy your refreshing shrimp grapefruit fennel salad!
Tips
- Shrimp Cooking Perfection: Watch your shrimp closely while cooking. They're done when they turn pink and opaque, which typically takes 2-3 minutes per side. Overcooking will make them tough and rubbery.
- Grapefruit Segmenting Hack: Use a sharp, serrated knife to carefully cut between the membranes when segmenting the grapefruit. This ensures clean, beautiful segments and prevents bitter pith.
- Fennel Preparation: If you're not comfortable using a mandoline, a sharp chef's knife works perfectly for thinly slicing fennel. Keep the slices uniform for the best texture.
- Freshness Matters: Use the freshest shrimp possible. If using frozen, completely thaw and pat dry before cooking to ensure proper searing.
- Dressing Tip: For an extra flavor boost, consider adding a touch of honey or Dijon mustard to your lemon dressing to balance the citrusy notes.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 25g
Fat: 10g
Saturated Fat: g
Cholesterol: 170mg
