Grilled Shrimp and Grapefruit Salad
Photo: Jennifer May
A squirt of lemon or lime is pretty common with most grilled shrimp dishes, but chef Michael Symon puts a new spin on citrusy shellfish with this recipe.

Serves 4


  • 2 grapefruits
  • 1 pound shelled and deveined large shrimp
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 avocado, sliced
  • 1/2 cup sliced red onion
  • 1/4 cup fresh, flat-leaf parsley leaves
  • 4 Tbsp. extra-virgin olive oil


Use a sharp knife to slice off the tops and bottoms of the grapefruits, removing all of the white pith to expose the fruit. Following the curve of the fruit, slice around the sides to do the same. You should have just juicy grapefruit showing and no white pith or membranes at this point. Use a paring knife to slice between the membranes of each section to remove the segments. Put the segments into a medium bowl, discarding any pits.

Preheat a grill or grill pan to medium-high heat.

Season the shrimp on both sides with salt and pepper. Drizzle with the olive oil and put on the grill. Grill until cooked through, about 2 minutes per side.

Meanwhile, add the avocado, onion, parsley leaves, extra-virgin olive oil and a good pinch of salt to the grapefruit segments and toss to combine. Taste and adjust the seasoning, adding salt and pepper as needed.

Put the shrimp on plates, top with the grapefruit salad and serve.

From Michael Symon's 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners (Clarkson Potter) by Michael Symon.

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