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The Kitchen Paper

5 April, 2013 By Mary | 32 Comments

Grapefruit, Avocado, and Shrimp Salad

Grapefruit, Avocado, and Shrimp Salad

Oh boy. Guess what happened yesterday? Ready? You’ll never guess. Give up? K. The Fedex truck, which I so lovingly adore for bringing me delightful packages, HIT OUR CAR and then drove away. Really? Who does that? Especially in a company vehicle? ESPECIALLY especially with witnesses? Thank goodness for our nice neighbors who saw everything and let us know! Hopefully this will easily be taken care of… So far I’m not impressed.

Grapefruit, Avocado, and Shrimp Salad

Despite that downer of a situation, at which I was fuming pretty heavily, yesterday was *awesome* because of: MY LUNCH! Yes, you are looking at my lunch yesterday. Shrimp, on top of grapefruit, on top of avocado, on top of rice, all covered in a balsamic reduction. I tell you, it was perfect. I was really quite proud of myself for throwing together such a delicious lunch, and while I wasn’t planning on it being a blogable meal, it’s worth it.

Grapefruit, Avocado, and Shrimp Salad

Not only is this a phenomenal lunch, but this would be a great (EASY) thing to cook for guests. With a little shaping, it looks fancy! Get on it! You’ll impress the pants off of everyone! My secret? 1-cup measure. I don’t have any fancy rice molds or anything, so I used a 1-cup measure, put the avocado cubes *gently* in the bottom, then pressed the rice in, then plopped it over onto a plate! Voilà! You could probably use a ramekin, or a short glass… Get creative, people!

Grapefruit, Avocado, and Shrimp Salad

Make this sucker up, then drizzle some balsamic reduction on and you have a winner! I’m sorry I don’t have a recipe on here (yet) for balsamic reduction, but it’s a skill you should definitely learn. It’s worth it. YUM.

Grapefruit, Avocado, and Shrimp Salad

Now do yourself a favor, and go make this for lunch. ASAP. It won’t be grapefruit season forever!

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Shrimp Salad with Grapefruit and Avocado

★★★★ 4 from 1 reviews
  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 2 1x
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Ingredients

  • 1 cup shrimp (frozen or thawed are both fine)
  • 2 Tbsp chili oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 avocado, cubed
  • 1 grapefruit, cubed
  • 1 cup cooked rice, cold
  • 1/4 cup balsamic reduction
  • salad greens (optional)

Instructions

  1. In a saucepan over medium heat, cook the shrimp in the chili oil until opaque and starting to brown. Remove from heat, and season with salt and pepper.
  2. In the bottom of a cylindrical cup or measure, gently pack 1/2 of the cubed avocado as tightly as you can. Cover with 1/2 cup rice, and pack down gently, yet firmly.
  3. Invert onto a plate prepared with a bed of greens (optional), then top with a layer of grapefruit, the shrimp, and a drizzle of the balsamic reduction.
  4. Best served immediately, while the shrimp are still hot!

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Filed Under: Appetizers & Snacks Tagged With: avocado, Grapefruit, lunch, quick, Rice, Salad, shrimp

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Reader Interactions

Comments

  1. Eileen says

    5 April, 2013 at 12:53 pm

    Oh, what an amazing lunch! It would almost make up for the car hassle…but not quite. Insurance claims are the worst. 🙁 Hope you get it all sorted out soon!

    Reply
  2. MadSCAR says

    6 April, 2013 at 1:06 am

    Love it! 🙂

    Reply
  3. Dina says

    6 April, 2013 at 6:32 pm

    lovely presentation! it looks good and healthy!

    Reply
  4. Mari @ Oh, Sweet & Savory says

    8 April, 2013 at 2:17 pm

    This looks incredible! What a fantastic idea for a quick *and* nutritious lunch! Can’t wait to try this.

    Reply
  5. Sarah says

    9 April, 2013 at 7:13 am

    Oh my word, this looks amazing! Perhaps a silly question, but is there something similar that can be substituted for the grapefruit? I love love LOVE the look and sound of this but my mum is allergic 🙁

    Reply
    • Mary says

      9 April, 2013 at 9:08 am

      Hmm the grapefruit flavor is pretty awesome here, but I suppose you could substitute another citrus! Try oranges or tangerines!

      Reply
      • Sarah says

        9 April, 2013 at 5:27 pm

        Thanks so much for the response 🙂 I’m thinking maybe blood orange– get the citrus tang and preserve the lovely colour balance!

        Reply
        • Mary says

          9 April, 2013 at 5:28 pm

          Blood orange crossed my mind, too! It would be beautiful!

          Reply
  6. Natalie says

    17 July, 2016 at 1:30 pm

    Just found this recipe and sounds delicious! Never had balsamic reduction though, is it similar to soy sauce or no?

    Reply
    • Mary says

      20 July, 2016 at 5:17 pm

      Hi Natalie! Balsamic reduction has a very different flavor than soy sauce — and is also much thicker. If you’ve ever had a balsamic vinegar, it’s just that but cooked down into a syrup! Definitely worth trying! Enjoy! xo

      Reply
  7. Eliz says

    27 March, 2017 at 5:57 am

    Looks interesting, but am unable to eat grapefruit because of meds. Have you tried any other citrius fruit?

    ★★★★

    Reply
    • Mary says

      28 March, 2017 at 2:42 pm

      Hi Eliz! I haven’t tried it with other citrus, but I think it would be great with something flavorful like blood orange or cara cara oranges! Let me know what you try! xo

      Reply
  8. LIN ZENG says

    30 March, 2020 at 10:16 pm

    OMG, this looks seriously good. This is my first comment on a food article. Great job!

    Reply

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I'm Mary! Thanks for stopping by — welcome to The Kitchen Paper! I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Read More…

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