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Pink Grapefruit & Shrimp Salad Recipe
|Sweetened shredded dried coconut||1⁄4 Cup (4 tbs)|
|Grapefruit||4 Pound (Ruby Or Pink)|
|Shelled cooked shrimp||1⁄4 Pound|
Serving size: Complete recipe
Calories 750 Calories from Fat 96
% Daily Value*
Total Fat 11 g16.6%
Saturated Fat 8.2 g41.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5.7 mg0.2%
Total Carbohydrates 148 g49.2%
Dietary Fiber 21.2 g84.9%
Sugars 0 g
Protein 28 g56.5%
Vitamin A 94% Vitamin C 1119%
Calcium 27.6% Iron 15%
*Based on a 2000 Calorie diet
Remove coconut from pan and set aside.
Cut peel and white membrane off grapefruit.
Over a bowl, cut between inner membranes and lift out grapefruit sections; place sections in the bowl.
Squeeze juice from membranes into bowl.
(If done ahead, cover and chill up to 4 hours.) Gently drain juice from grapefruit-reserve juice for another use.
Add shrimp and dressing to fruit; gently mix.
On each of 5 or 6 salad or dinner plates, arrange 2 or 3 lettuce leaves.
Mound equal portions of grapefruit mixture onto leaves; sprinkle with coconut.