Grapefruit Shrimp Salad Recipe
Grapefruit Shrimp Salad Recipe photo by Taste of Home
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Grapefruit Shrimp Salad Recipe

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Joanne Beaupre combines orange juice, red wine vinegar and Dijon mustard in the tangy dressing that perks up her seafood salad. "I had tried a similar salad at a restaurant," she writes from Manchester, Connecticut. "I adapted this version for a fun lunch to take to work. It always gets comments."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1 head Bibb or Boston lettuce
  • 1 large grapefruit, peeled and sectioned
  • 1 medium ripe avocado, peeled and thinly sliced
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 tablespoons orange juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt

Nutritional Facts

3/4 cup: 266 calories, 12g fat (2g saturated fat), 221mg cholesterol, 445mg sodium, 14g carbohydrate (0 sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1/2 fruit.


  1. Place lettuce on four serving plates. Arrange the grapefruit, avocado and shrimp over lettuce. In a small bowl, whisk the vinaigrette ingredients. Drizzle over each salad. Yield: 4 servings.
Originally published as Grapefruit Shrimp Salad in Light & Tasty February/March 2004, p21

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divinebunbun User ID: 6034084 91129
Reviewed Jun. 9, 2011

"I had grapefruit. I had shrimp. Thought I didn't much care for mixture of fruit and seafood but I made this, and WOW, it is the best salad I have ever made! Try it!"

sholsclaw User ID: 1025359 66937
Reviewed Jun. 7, 2011

"I did modify it a little. I used one container of the uns pink grapefruit sections (6.5 oz), 2 oz. chopped avocado, bibb lettuce, 4 oz shrimp (cooked,peeled/deviened) and mixed it with 2 TBl of ff poppy seed dressing. I've had it two days in a row. The combination is delicious plus by modifications came up with 31 carbs/11.25 fat/322 calories. Just delicious and so refreshing!! It's in the 90s here in Kentucky and this has been a great change of pace for my lunch at work."

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