Thai Shrimp Salad with Grapefruit and Mint

Tangy citrus, creamy avocado, and fresh herbs flavour this fabulous Thai-inspired recipe for shrimp salad with grapefruit and mint.

📝 Ingredients

• 2 tablespoons lime juice (freshly squeezed from 1 medium lime)
• 2 tablespoons grapefruit juice (freshly squeezed from 1/2 small grapefruit)
• 1 tsp coconut aminos (or soy sauce or gluten-free tamari)
• 1 tbsp fish sauce
• 1 tsp sriracha sauce
• 1/8 tsp sea salt (plus extra for salting the grapefruit)
• 1 tsp sugar
• 1/2 pound (225 gm) shrimp (cooked and peeled)
• 1/4 cup carrot (grated)
• 1/4 cup cilantro (chopped)
• 1 medium avocado (peeled, pitted, and cut into medium dice)
• 1 tbsp avocado oil (or other high-heat vegetable oil)
• 1/3 cup shallots (thinly sliced)
• 1 medium pink grapefruit
• 1 head butter lettuce leaves
• 1/4 cup peanuts (dry-roasted, salted)
• 1/4 cup mint leaves (fresh)

👨‍🍳 Instructions

1. 1In a small jar, prepare the marinade by mixing the lime juice, grapefruit juice, soy sauce, fish sauce, sriracha sauce, salt and sugar. Store in the fridge.
2. 2Chop the shallots, sauté them in the avocado or peanut oil in a medium sauté pan over medium-high heat until caramelized, about 10 minutes. Let them cool and set aside.
3. 3Remove the peel from the grapefruit. Segment the slices by removing them from the membrane with a sharp knife. Salt them lightly and store them in the fridge.
4. 4Wash and dry enough lettuce leaves for four servings.
5. 5Grate the carrot and refrigerate. Chop the cilantro and slice or dice the avocado.
6. 6Rinse the shrimp and pat dry. Put the shrimp in a large bowl and add the carrots, cilantro, avocado, and shallots. Reserve two tablespoons of the marinade. Add the remaining marinade mixture and toss. Let the shrimp marinate for 15 minutes in the refrigerator.
7. 7Tear the lettuce leaves into bite-sized pieces and arrange on a serving platter or portion into four serving dishes. Add the grapefruit segments and blood orange slices, and the shrimp mixture on top, drizzling with a little of the reserved marinade.
8. 8Garnish with finely chopped peanuts and ribbons of thinly sliced mint and serve.