Shrimp and Grapefruit Spinach Salad

Orange slices are a common addition to spinach salad, but grapefruit is also delicious.

  • Prep:
  • Total Time:
  • Servings: 4
Shrimp and Grapefruit Spinach Salad

Source: Everyday Food, January/February 2003


  • 3 pink grapefruit
  • 3 tablespoons wine vinegar
  • 2 teaspoons Dijon mustard
  • Salt and pepper
  • 1/2 cup plus 1 tablespoon vegetable oil
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 1/2 pounds spinach, stems trimmed and leaves washed well (about 3 1/2 quarts)
  • 1/2 red onion, thinly sliced


  1. With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick.

  2. In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and pepper. Drizzle in 1/2 cup of the oil, whisking to combine.

  3. Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat the remaining tablespoon oil over medium heat. Add the shrimp, and cook, turning once, until pink, about 3 minutes per side.

  4. Add the grapefruit, cooked shrimp, spinach, and onion to the vinaigrette in the large bowl. Toss well. Serve at once.


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