Shrimp and prawns · 30 min
Shrimp, Avocado & Grapefruit Salad
- 30 min
- 2–6 servings
- 414 kcal / serving
A bright shrimp, avocado, and grapefruit salad with crisp lettuce and a citrusy dressing; the creamy avocado pairs with juicy grapefruit and tender shrimp for a light, weeknight-friendly meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 headbutter (Boston) lettuce
- 1 clovegarlic
- 1grapefruit
- ½lime
- ¾ lbraw peeled shrimp, fresh or frozen
- avocados
- grapefruits
- limes
From the pantry: black pepper, honey, salt, virgin coconut oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · salad spinner (optional) · stainless steel skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners · dinners for two
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Produce
- 1avocado
- 1 headbutter (Boston) lettuce
- 1 clovegarlic
- 1grapefruit
- ½lime
- avocados
- grapefruits
- limes
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| butter (Boston) lettuce | 1 head | 2 heads | 3 heads |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grapefruit | 1 | 2 | 3 |
| lime | ½ | 1 | |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- If using frozen shrimp, place them in a medium bowl and cover with water to thaw, otherwise skip this step.
- Wash and dry the butter lettuce, then tear it into bite-sized pieces.
- Wash the grapefruit and cut it into quarters; slice three of the quarters into wedges and reserve one quarter for the dressing.
- Halve the avocado and remove the pit; slice the flesh while still in the skin and scoop it out, saving a quarter of the avocado for the dressing.
- Juice the lime and the remaining grapefruit wedge into a small bowl, add the saved avocado, and mash until smooth. Whisk in honey, salt, and pepper to make the dressing.
- Heat a skillet over medium-high heat.
- Peel and mince the garlic.
- Rinse the shrimp under cold water to remove any ice, then pat dry with paper towels.
- Add a thin coat of oil to the skillet, then cook the garlic for 15–30 seconds until fragrant. Add the shrimp and cook until they turn opaque, about 2–3 minutes.
- To serve, arrange lettuce on plates, top with avocado slices, grapefruit, and the shrimp, then drizzle with the dressing.
Two tips
- Prep ahead by thawing shrimp and washing lettuce so assembly is quick at mealtime.
- Leftover components can be stored separately in the fridge for later use, or serve the salad with extra lettuce on the side for a larger portion.
Nutrition per serving
- Calories
- 414 kcal
- Protein
- 27 g
- Carbs
- 28 g
- Fat
- 24 g
- Fiber
- 10 g
- Sodium
- 975 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.