Caribbean Shrimp Salad with Grapefruit and Avocado

Caribbean Shrimp Salad with Grapefruit and Avocado


Caribbean flavored shrimp salad with grapefruit and avocado and dressed with a lime vinaigrette 

Green, greens-they’re good for your heart. Or something like that. No, that was beans. Anyway, not wrong about the greens either, and as summer slowly but surely makes itself known, I for one need more exciting ways to eat healthy things in warmer weather, lest I resort to my summer standbys of cereal and/or ice cream.

It really is great being an adult, isn’t it?

Anyway, this salad is a loose adaptation from one that I’ve had from our office café. It has surprisingly good food, and the most addictive homemade Parmesan potato chips, but this salad draws our attention today (and now, mentally, do the potato chips).IMG_0671


I made it interesting in my own crazy way by turning the grilled shrimp into Caribbean grilled shrimp, turning it into my Caribbean Shrimp Salad with Grapefruit and Avocado. Oh yeah.  I took the adobo seasoning* from the ever popular Haitian Mac and sprinkled it over some shrimp, cooking it then with orange juice, fresh-squeezed.  All that goodness is then tossed in a bed of greens, grapefruit segments, avocado bits, fresh herbs and then all is topped with an orange version of the versatile vinaigrette and some candied almonds.

Caribbean Shrimp Salad with Grapefruit and Avocado
Serves 4
Fresh and fruity adobo seasoned shrimp salad
Write a review
Total Time
20 min
Total Time
20 min
  1. 1 pound peeled and deveined shrimp
  2. 1 tsp garlic salt
  3. 1 tsp coarse black pepper
  4. 1 tsp Mexican oregano
  5. 1 tsp turmeric
  6. 1 TB olive oil
  7. 1 whole orange, juiced (about 1/3 cup)
  8. 1 large grapefruit, peeled and sliced into clean segments, with as little skin as possible
  9. 1 avocado, diced
  10. 2 TB fresh mint, julienne
  11. 2 TB fresh basil, julienne
  12. ¼ cup candied, sliced almonds
  13. 3 TB versatile vinaigrette
  14. 8 cups greens, your favorite
  1. In a small bowl, mix together the garlic salt, black pepper, oregano and turmeric. Sprinkle over the shrimp.
  2. In a large saucepan over medium high heat, add the oil and let heat until it starts to ripple. Add the shrimp and cook, stirring constantly until they are almost pink. Toss in 3 TB orange juice and continue cooking until the shrimp are cooked through and the juice has evaporated. Set aside to cool slightly.
  3. In a small bowl, mix together the 3 TB vinaigrette and the remaining 2 TB orange juice. Set aside
  4. .
  5. In a large bowl, add the greens, herbs, grapefruit and avocado. Add the dressing and toss until all is well coated.
  6. Serve by laying the greens mixture out on a large serving plate. Place the shrimp on top and sprinkle with the candied almonds. Serve warm or cold. And then have some ice cream.
The Hungary Buddha Eats the World

All good and healthy because you know I’ll be eating that ice cream anyway.

*Reminder: Adobo seasoning is equal parts garlic salt, coarse black pepper, Mexican oregano and turmeric

Written before sleepy time.

Related Posts

Grandma Diamond’s Coffee Cake + a giveaway

Grandma Diamond’s Coffee Cake + a giveaway

Thank you, Saturday. It’s been a long week, full of “new parent” things. Now, before you people-parents get all angry, I’m not trying to minimize what you do, but I’ve learned this week that being a pet parent can be a whole lotta stressful, too. […]

Coconut Cashew Brittle Ice Cream

Coconut Cashew Brittle Ice Cream

Coconut Cashew Brittle Ice Cream :no-churn coconut ice cream with salted cashew brittle I’ve made more ice cream! Ahhhh! I’m sorry. Should I just start calling this Chrissy’s Ice Cream blog?  Gah. I really do try to control myself. It happened accidentally on a whim, […]

4 thoughts on “Caribbean Shrimp Salad with Grapefruit and Avocado”

Leave a Reply

Optimization WordPress Plugins & Solutions by W3 EDGE