Spicy Thai Grapefruit Salad with Shrimp
A beautiful salad with an interesting combination of flavours and textures with a spicy dressing and shrimp. Makes 4 appetizer salads or 2 main meals.
Ingredients
- 12 large or jumbo cooked shrimp allow approximately 3 for appetizer salad, 6 for meal salad
- 1 pink grapefruit
- 2 Tbsp unsweetened coconut flakes
- ½ cup salted cashews
- ½ cup very thinly sliced shallots or onion but shallots are preferred
- 1 Tbsp vegetable oil
- lettuce or mixed greens
Dressing
- 2 Tbsp corn syrup or honey
- 2 Tbsp soy sauce
- 2 Tbsp lime juice fresh is best
- 1 tsp finely diced hot pepper use less if desired
- salt and pepper
Instructions
- If using raw shrimp, cook according to package directions and chill. Peel and remove tail and vein.
- Toast coconut and cashews in dry pan over medium-low heat until lightly browned and fragrant. Remove from pan.
- In same pan, add oil. Finely slice shallot and add to pan, cooking over medium-low heat until well caramelized. When shallots are starting to crisp up, remove from pan to a paper lined plate. Shallots will get crispier as they cool.
- Slice grapefruit into bite sized sections.
- Prepare dressing by combining all ingredients.
- Assemble salad by arranging lettuce in centre of each plate and topping with grapefruit, cashews and coconut. Drizzle some dressing over shrimp, then add to salad. Drizzle additional dressing over top and garnish with crispy shallots.
Nutrition
Calories: 338kcalCarbohydrates: 36.6gProtein: 18.2gFat: 15.1gSaturated Fat: 3.2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7.3gCholesterol: 63.3mgSodium: 1219mgPotassium: 512mgFiber: 4.4gSugar: 15.2g
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