This recipe came about because I had something similar one fateful night when I got delivery pan-Asian – and then proceeded to think about it nonstop for a solid week.
While this isn’t 100% the same as that dish, it’s pretty close – and almost equally as addictive. The sharp bitterness of a good grapefruit pairs really well with sweet-tart tamarind, and the earthiness of nut butter. Yum all around.
gluten-free, paleo, low carb
Thai Grapefruit Shrimp Salad
1 ruby grapefruit
14-16 shrimp
1/4 c. roasted nuts
1 small shallot
1 red chili
1 clove garlic
2 small cucumbers
6-8 cherry tomatoes
1 Tbsp. cooking oil
Salt & pepper
For the dressing
1/2 tsp. shrimp paste (or fish sauce)
1 tsp. Thai roasted red chili paste
2 tsp. tamarind paste
1/2 tsp. honey
Juice of 1 lime
1 tsp. nut butter
Add to a large bowl, the grapefruit (peeled and supremed), shallot, chili and garlic (minced), cucumbers and nuts (chopped), and cherry tomatoes (halved).
In a separate bowl, whisk all dressing ingredients together.
Pour over salad and toss.
Sautée the shrimp in the oil in a medium pan 3-5 minutes or until cooked through, making sure to season with salt & pepper.
When done, add to the salad. Toss again and let chill a couple hours to allow the flavors to marry.
Serves 2 as a light meal
