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Pink Grapefruit Salad with Shrimp, Coconut, and Cashews

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Need a dose of instant sunshine? Try this citrus salad and enjoy a wallop of Vitamin C along with the bold flavor.

Grapefruit gets such a raw deal! Relegated to breakfast, sliced in half, plopped on a plate, and stabbed with a serrated spoon. Unfair! This pink, juicy powerhouse deserves better and so do you. Instead, peel it with love, then toss it with equally bold flavors – fragrant mint, briny dried shrimp, fiery jalapeño, and sweet coconut – to wake up and shake up your meal, any time of day.

The dried shrimp can be found in the Hispanic and/or Asian section of most grocery stores.


Further Food Commentary:

There are so many great ingredients in this dish that come together to provide a wide variety of essential nutrients. The fish sauce is the key ingredient here, because not only does it bring a depth of flavor, but it is also a great source of iodine, which is an extremely important mineral that is hard to get enough of--especially for people who don't use iodized salt.

By Katie Bishop, MS, Nutritionist

Pink Grapefruit Salad with Shrimp, Coconut, and Cashews

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:10 minutes
  • Servings: 4

Ingredients

1/2 cup unsweetened coconut flakes
2 tablespoons cashews, chopped
2 large pink grapefruit (about 2 pounds)
1/3 cup fresh mint leaves, coarsely chopped
1/2 shallot, minced (about 1 1/2 tablespoons)
1 tablespoon dried shrimp, minced
1/2 jalapeño, seeds removed, minced (about 1 tablespoon)
juice of 1 lime (about 2 tablespoons)
1 tablespoon fish sauce or coconut aminos
juice of 1/2 orange (about 2 tablespoons)

Instructions

1. Heat a non-stick pan over medium-high heat. When the pan is hot, toss in the coconut flakes and cashews. Stir frequently and cook until they’re lightly toasted, about 3-5 minutes. Remove from the pan to cool.
2. Over a large bowl to catch the juice, peel the grapefruit and liberate the fruit from the membranes. Section the grapefruit and peel off the dividing membranes so you’re left with just the pink jewels. Cut the grapefruit sections into 1-inch pieces and place in the bowl with their juice.
3. In small bowl, whisk mint, shallot, shrimp, jalapeño, lime juice, fish sauce, and orange juice. Add the grapefruit and gently fold with a rubber scraper to combine. Sprinkle in the coconut and cashews, then gently fold again. Allow the flavors to meld for about 10 minutes before eating.
4. This tastes best room temperature, and it holds up in the fridge for 3-4 days.

1. Heat a non-stick pan over medium-high heat. When the pan is hot, toss in the coconut flakes and cashews. Stir frequently and cook until they’re lightly toasted, about 3-5 minutes. Remove from the pan to cool. 2. Over a large bowl to catch the juice, peel the grapefruit and liberate the fruit from the membranes. Section the grapefruit and peel off the dividing membranes so you’re left with just the pink jewels. Cut the grapefruit sections into 1-inch pieces and place in the bowl with their juice. 3. In small bowl, whisk mint, shallot, shrimp, jalapeño, lime juice, fish sauce, and orange juice. Add the grapefruit and gently fold with a rubber scraper to combine. Sprinkle in the coconut and cashews, then gently fold again. Allow the flavors to meld for about 10 minutes before eating. 4. This tastes best room temperature, and it holds up in the fridge for 3-4 days.

Nutrition Information

Per Serving:  Calories: 179; Total Fat: 7 g; Saturated Fat: 5 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 9 mg; Sodium: 397 mg; Potassium: 449 mg; Carbohydrate: 26 g;  Fiber: 1 g; Sugar: 2 g; Protein: 4 g
Nutrition Bonus: Vit C: 156%; Vit A: 21%;  Iron: 5%; Calcium: 3%

Want to see more quick & easy paleo meals? Check out Melissa’s book Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less for delicious recipes!
Can’t wait for it to ship?! Try out 18 more recipes from Melissa’s new book in the meantime.

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