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May 13, 2016

Shrimp, Avocado, and Grapefruit Salad

 Nutrition Fact: May 9th is National Shrimp Day, and no better way to celebrate than with this nutrient dense salad.  Shrimp is a low-fat, low-calorie source of high biological value protein. A 3 oz serving of shrimp provides 17g of protein with less than 1g of fat. While shrimp does contain about 140mg of cholesterol per 3oz serving, it also contains heart healthy omega-3 fatty acids and can be incorporated into a heart healthy diet!

Cook: 48 min

Makes 4 servings


Cooking spray

1 tablespoons olive oil

12 ounces peeled and deveined medium shrimp

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 grapefruit

2 tablespoons chopped fresh tarragon

2 teaspoons brown sugar

1 teaspoon chopped shallots

6 cups chopped romaine lettuce

1 peeled avocado, cut into 12 wedges


1. Heat a large skillet over medium-high heat and spray with non-stick cooking spray.  Sprinkle shrimp with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.

2. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, 1 tablespoon oil, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.

Nutrition Information per serving

Calories: 200cal, Fat: 9g, Protein: 19g, Carbohydrates: 13g, Fiber: 4g, Sodium: 258mg, Cholesterol: 137mg

Adapted from:

Learn More About Healthy Eating: Avance Care Nutrition Services


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