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Shrimp, Avocado & Grapefruit Salad.

  • 2
  • 2 heads
    butter (Boston) lettuce
  • 2 cloves
  • 2
  • 1
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
    black pepper
    virgin coconut oil
  • 1
    If using frozen shrimp, place in a medium bowl, cover with water, and set aside to thaw. If using fresh shrimp, skip this step.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 2
    Wash and dry the lettuce. Tear into smaller pieces.
    2 head butter (Boston) lettuce
  • 3
    Wash and quarter grapefruit. Peel and slice 6 of the quarters into wedges (save 2 for the dressing). Halve and pit avocado; thinly slice flesh while still in skin and scoop out (save a quarter of the avocado for the dressing).
    2 grapefruit
    2 avocados
  • 4
    Wash and juice the lime and remaining grapefruit wedge into a small bowl; add saved avocado and mash thoroughly. Add honey, salt, and pepper; whisk to combine and set aside.
    ½ lime
    ¼ tsp honey
    ¼ tsp salt
    ¼ tsp black pepper
  • 5
    Heat a skillet over medium-high heat.
  • 6
    Peel and mince garlic.
    2 cloves garlic
  • 7
    Drain and rinse shrimp under cold water until there are no more ice chunks. Place on paper towels and pat dry. If using fresh shrimp, skip this step.
  • 8
    Coat bottom of skillet with oil. Add garlic and cook until fragrant, 15-30 seconds. Add shrimp and cook until opaque, 2-3 minutes.
    2 tbsp virgin coconut oil
  • 9
    To serve, arrange lettuce on a plate and top with avocado, grapefruit, and shrimp. Drizzle with dressing and enjoy!