This salad combines the creaminess of avocado with the citric acidity of pink grapefruit and the heat of freshly made garlic shrimp. It is one of those dishes that look like they come from a restaurant but are prepared in 20 minutes at home.
Mediterranean
Avocado, grapefruit and garlic shrimp salad
Avocado salad with pink grapefruit segments, garlic shrimp and ginger vinaigrette. Elegant and nutritious dish, rich in omega-3.
- Spain
- Salad
- Light
- High fiber
- Low sugar
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 18 g
- Fiber 6 g
- Carbohydrates 14 g
- Fat 22 g
- Sodium 380 mg
Story behind the dish
Preparation
Avocado, grapefruit and garlic shrimp salad is a preparation from Spain with easy difficulty. Reserve about 28 minutes in total (20 for mise en place and preparation, 8 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 ripe avocados, sliced.
- Have ready: 2 pink grapefruits, peeled into wedges.
- Have ready: 300 g of peeled shrimp.
- Have ready: 3 cloves of garlic.
- Have ready: 100 g mixed sprouts.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Peel and slice the avocados
Peel and slice the avocados. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Peel the grapefruits; separate the segments
Peel the grapefruits; separate the segments. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cook the garlic prawns: sauté garlic in oil and add the prawns...
Cook the garlic prawns: sauté garlic in oil and add the prawns for 2-3 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Prepare the vinaigrette by mixing all its ingredients
Prepare the vinaigrette by mixing all its ingredients. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Arrange the sprouts at the base of the plate
Arrange the sprouts at the base of the plate. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Place the avocado and grapefruit
Place the avocado and grapefruit. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the hot shrimp and sprinkle with the vinaigrette.
Add the hot shrimp and sprinkle with the vinaigrette. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Do not overcook fish or shellfish: remove as soon as it becomes opaque or the clams open.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.