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Time
35 min
Level
Medium
Author
eatingwell

Romaine Salad with Grapefruit & Shrimp

healthy-immunity
Note
Tips: Be sure to use a nonreactive bowl--stainless-steel, enamel-coated or glass--when working with acidic food like grapefruit. Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors. To suprême: Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.
Instructions
1
Working over a medium nonreactive bowl, suprême grapefruit (see Tips). Squeeze the membranes to extract any extra juice. Measure 3 tablespoons juice into a large nonreactive bowl; save the remaining juice for another use.
2
Whisk 1/4 cup oil into the large bowl along with vinegar, minced garlic, hot sauce, salt and pepper.
3
Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add peeled and deveined shrimp and cook, stirring, until pink and just cooked through, about 3 minutes. Transfer to a medium bowl and toss with 1 tablespoon of the dressing.
4
To serve, toss coarsely chopped lettuce, very thinly sliced cabbage and slivered onion with the remaining dressing in the large bowl. Divide among 4 plates. Top with the shrimp and the grapefruit segments. Season with pepper, if desired, and garnish with cilantro.
Micro nutrients
Total weight
484.64g
Carbs
25.65g
Dietary fiber
5.1g
Sugar
19.18g
Fats
15.27g
Saturated
2.05g
Poly
1.86g
Mono
9.87g
Proteins
26.7g
Calcium
53.14%
Iron
28.54%
Magnesium
62.1%
Vitamin A
703.85%
Vitamin C
433.06%
Vitamin B6
5.89%
Vitamin D
0mg
Vitamin B12
0mg
Sodium
132.79%
Potassium
75.6%
Cholesterol
268.28%
Percentages are based on a diet of 2000 calories a day.
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