This post may contain affiliate links. Please read our disclosure policy.
WW Recipe of the Day: Shrimp and Grapefruit Salad
Light and refreshing, this low calorie salad with shrimp, grapefruit and mixed greens comes together in minutes. Tossed in a light dressing that uses the leftover grapefruit juice, this salad has quickly become a warm weather lunchtime favorite.
How Many Calories and WW Points in this Easy Shrimp and Grapefruit Salad?
According to my calculations, each salad has 270 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
7 PointsPlus (Old plan)
How to Make Shrimp and Grapefruit Salad, Step-by-Step
Step 1: Gather and prepare all ingredients – dice the avocado and mince the mint.
Step 2: Cut and peel the white pith from the grapefruit. Over a large bowl, cut between grapefruit membranes to release each segment.
Here’s a helpful video showing how to easily peel and segment a grapefruit:
Step 3: Squeeze any remaining grapefruit juice from membranes, and/or peel, into small bowl (affiliate link). Whisk in oil, honey, salt and pepper.
Step 4: Add shrimp to grapefruit segments and gently toss with the dressing.
Step 5: Divide the mixed greens between two plates and top with shrimp and grapefruit mixture.
Step 6: Top each salad with half the diced avocado and minced mint.
Recipe Notes
If using pre-cooked frozen shrimp, you will want to thaw them before assembling this salad. To thaw frozen shrimp, you can place them in the refrigerator the night before using, or place the frozen shrimp in a small colander (affiliate link) and run cold water over them until thawed – which should take about 10 – 15 minutes.
Serving Suggestions
Feel free to substitute your favorite salad greens – peppery arugula or watercress or baby kale would also work well.
Ways to Use Leftovers
You can make a low carb tropical shrimp taco by serving the shrimp and grapefruit mixture with lettuce wraps.
This salad would also make a nice appetizer served atop Belgian endive. The sweetness from the honey should help balance the slight bitterness from the endive.
If you’ve made this low calorie Shrimp and Grapefruit Mixed Greens Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Shrimp and Grapefruit Salad
Equipment
Ingredients
- 2 red grapefruit
- 2 teaspoons extra virgin olive oil (affiliate link)
- 1 teaspoon honey
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 12 ounces cooked, peeled and deveined medium shrimp
- 4 cups mixed greens
- 1 small ripe avocado, diced
- 1 tablespoon fresh mint, minced
Instructions
- Cut peel and white pith from grapefruit. Over a large bowl, cut between grapefruit membranes to release each segment.
- Squeeze any remaining grapefruit juice from membranes, or peel, into a small bowl (affiliate link). Stir in oil, honey, salt and pepper.
- Add shrimp to bowl with grapefruit segments and gently toss with dressing.
- Divide mixed greens between two plates and top with shrimp and avocado.
- Garnish each salad with half the avocado and mint.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 7 PointsPlus (Old plan) If using pre-cooked frozen shrimp, you’ll want to thaw them before assembling this salad. To thaw frozen shrimp, you can place them in the refrigerator the night before using, or place the frozen shrimp in a small colander and run cold water over them until thawed – which should take about 10 – 15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) by Camilla V. Saulsbury
I used feta in place of the shrimp. Excellent.