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Grapefruit Shrimp Salad

 Grapefruit Shrimp Salad
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."
4 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
Nutritional Facts: 1 serving equals 266 calories, 12 g fat (2 g saturated fat), 221 mg cholesterol, 445 mg sodium, 14 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.