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Ingredients
Feast on a Thai-inspired shrimp and grapefruit salad served over coconut rice, dressed in a zesty vinaigrette for a tropical delight.
Salad Ingredients:
- 2 large Florida Grapefruits, segmented and cut into bite-sized pieces
- 16 large shrimp, peeled and deveined
- 2 small heads of radicchio, roughly chopped
- ¼ cup carrots, thinly sliced
- ¼ cup scallions, thinly sliced
- 3 mint leaves
- 3 basil leaves
- 2 chiles, thinly sliced
- ¼ cup dry-roasted peanuts, roughly chopped
- ¼ cup coconut flakes, toasted
- Dressing, see recipe below
- Lime wedges for serving
- Olive oil
- Salt
- Pepper
Coconut Rice Ingredients:
- 2 cups jasmine rice
- 1 cup coconut milk
- 2 cups water
- ½ tsp. salt
- 3 tbsp. coconut, shredded
- Coconut, toasted for garnish
- Scallions, thinly sliced
Dressing Ingredients:
- Florida Grapefruit juice, reserved from segmented grapefruit
- ¼ cup fish sauce
- 3 tbsp. lime juice
- 3 tbsp. coconut sugar
- 2 tbsp. water
- 1 garlic clove, smashed to a paste
Instructions
- Heat a non-stick skillet with a tablespoon of olive oil.
- Add the shrimp and season with salt and pepper.
- Sauté until shrimp turns pink and opaque, approximately 3 minutes per side. Set aside.
- Place the segmented Florida Grapefruit, radicchio, carrots, scallions, mint and basil leaves, and chiles in a large bowl. Save several Florida Grapefruit segments for garnish.
- Add all of the dressing ingredients in a bowl and whisk until fully combined.
- Add half of the dressing to the salad mix and toss lightly, reserving some dressing for serving on the side.
- Rinse rice under cold water.
- Add all coconut rice ingredients to a rice cooker. Cook rice accordingly.
- Top cooked rice with toasted coconut and scallion.
- Divide salad and shrimp amongst six plates on top of a bed of rice.
- Garnish with Florida Grapefruit segments.
Helpful Tips:
- For added flavor, top each serving with chopped peanuts and toasted coconut and serve with a wedge of lime.
- For a lighter option, substitute the jasmine rice with cauliflower rice.
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