Citrus and Shrimp Salad | PC.ca

Citrus and Shrimp Salad

A salad of citrus, shrimp, avocado and lettuce on a platter.

PC Pacific White Shrimp Cooked Peeled Responsibly Farmed Jumbo

Citrus and Shrimp Salad

Frozen cooked shrimp are a great shortcut to shrimp salad, an entertaining classic. In this recipe,...

Frozen cooked shrimp are a great shortcut to shrimp salad, an entertaining classic. In this recipe, we tossed shrimp with grapefruit, clementines and fennel for a refreshing salad to serve as a starter course, or as lunch with bread and butter on the side. Cut the avocado just before serving to prevent browning.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 20 mins
  • Serves: 8
  • Dish Type: American, Canadian
  • Season: Holiday
  • Course: Side
  • Main Ingredient: Shrimp
  • Amount Per Serving

  • Serving Size

  • Sodium

    370 mg

  • Sugars

  • Protein

    11 g

  • Calories

    180 cal

  • Total Fat

    9 g

  • Dietary Fibre

Citrus and Shrimp Salad

A salad of citrus, shrimp, avocado and lettuce on a platter.

PC Pacific White Shrimp Cooked Peeled Responsibly Farmed Jumbo

  • Amount Per Serving

  • Serving Size

  • Sodium

    370 mg

  • Sugars

  • Protein

    11 g

  • Calories

    180 cal

  • Total Fat

    9 g

  • Dietary Fibre

0

How to make

Ingredients

  • 2Large red grapefruits
  • 3 tbsp (45 mL)PC® Black Label 100% Pure Roasted Walnut Oil
  • 2 tbsp (25 mL)Minced shallots
  • 1/2 tsp (2 mL) Each salt and freshly ground black pepper
  • 6Clementines
  • 1Bulb fennel, cored and thinly sliced
  • 1 pkg (400 g) PCᴹᴰ Raw Zipperback Responsibly Farmed Jumbo Pacific White Shrimp
  • 1 headBoston lettuce, leaves separated
  • 1Avocado, sliced

How to make

  • Step 1Slice top and bottom off each grapefruit; peel with knife removing all white pith. Cut between membranes to release each section into small bowl; transfer sections to large bowl while saving juice in small bowl. Squeeze juice from membranes into the small bowl; pour 1/4 cup (50 mL) juice into a measuring cup (reserve remaining juice for another use). Whisk in oil, shallots, salt and pepper; pour over grapefruit sections.
  • Step 2Peel clementines and remove white pith. Slice each crosswise into four pieces; add to grapefruit. Gently toss in fennel and shrimp.
  • Step 3Line serving platter with lettuce leaves; top with shrimp salad. Arrange avocado slices over top along with fennel fronds, if desired.

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