Iron Skillet Shrimp with Grapefruit from 100% Real by Sam Talbot

Tasty asian inspired shrimp salad - I would definitely make this again!


1 pink grapefruit

1/4 cup rice vinegar

1 tablespoon fresh lime juice (from 1 lime)

2 teaspoons Dijon mustard

2 teaspoons raw honey

1 teaspoon grated peeled fresh ginger

1/2 teaspoon salt

1.2 teaspoon black pepper

11/2 cup plus 1 tablespoon of olive oil

1 1/2 pounds of peeled and deveined large raw shrimp

1 teaspoon paprika

1 teaspoon ground cumin

5 ounces seasonal lettuce or greens (spinach and arugula work well)

1/2 cup loosely packed cilantro leaves

1/4 cup thinly sliced red onion

1/4 cup lightly toasted hazelenuts


  1. Peel the grapefruit and remove all the pith. Carefully slice the fruit segments from the membranes.

  2. Whisk together the vinegar, lime juice, mustard, honey, ginger and 1/4 teaspoon of the salt and pepper in a large bowl. Add 1/2 cup of the olive oil in a slow, steady stream, whisking constantly to combine.

  3. Sprinkle the shrimp with the paprika, cumin and remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large cast iron or non stick skillet over a medium heat. Add the shrimp and cook just until the shrimp turn pink, about 2 minutes per side.

  4. Add the grapefruit, shrimp, greens, cilantro, onion and hazelnuts to the vinaigrette in the bowl. Toss well.

  5. Enjoy!