Shrimp and Grapefruit Spinach Salad

Prep Time:
40 mins
Total Time:
40 mins

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


  • 3 pink grapefruit

  • 3 tablespoons wine vinegar

  • 2 teaspoons Dijon mustard

  • Salt and pepper

  • ½ cup plus 1 tablespoon vegetable oil

  • 1 ½ pounds large shrimp, peeled and deveined

  • 1 ½ pounds spinach, stems trimmed and leaves washed well (about 3 ½ quarts)

  • ½ 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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