Grapefruit and shrimp salad
Description
Perfect for an everyday table. When preparing grapefruit and shrimp salad, try to use a ripe and juicy fruit. You can use any shrimp, which we will boil beforehand. Cilantro and mint work especially well as herbs, with mint particularly enhancing the shrimp and the juiciness of the grapefruit. Feel free to use any spices to your taste. See the recipe below. Garnish as desired and serve.
Instructions
- 1
Step 1
Boil the shrimp in salted water. Simply bring to a boil, drain the hot water, then rinse the shrimp with cold water to stop the cooking process.
- 2
Step 2
Peel the carrot and grate it on a grater (or slice thinly and lengthwise). It works best with a special grater, like in the photo.
- 3
Step 3
Peel the pomelo and divide it into two parts.
- 4
Step 4
Divide the pulp into small pieces, you can cut them into 2 cm squares. Try not to squeeze out too much juice.
- 5
Step 5
Peel the boiled shrimp, then you can also rinse them with water.
- 6
Step 6
Chop the cashews, but not too finely. Wash and chop the herbs. If you've decided to use chili pepper, slice it into rounds.
- 7
Step 7
Cut the shrimp into 1 cm pieces, remembering to set aside a couple of whole ones for garnish. In a bowl, mix the pomelo with the carrot, then add the shrimp, nuts, and herbs.
- 8
Step 8
Prepare the sauce by mixing all the sauce ingredients. If using fructose, wait until it dissolves completely. Drizzle the salad evenly with a thin stream of sauce and mix thoroughly. Let it sit for 15 to 30 minutes. Serve on plates, first removing whole shrimp from the salad to use as a garnish. You can also decorate with arugula leaves or other greens. The decoration is up to your taste, mood, and occasion. You could even serve the salad inside the pomelo itself (just carefully peel off the skin for this).