The Washington Post

Iron Skillet Shrimp With Grapefruit

Iron Skillet Shrimp With Grapefruit 4.000

Jennifer Chase for The Washington Post

Dinner in Minutes Apr 19, 2017

This refreshing salad has a good balance of acid and sweetness. The pinks of shrimp and fruit make it handsome.

People who take certain kinds of medications are advised not to eat grapefruit; we tested this with mango and give that version a thumbs up as well.

Serve with warm cornbread.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 pink grapefruits (may substitute 2 peeled Ataulfo or champagne mangoes, cut into chunks)
  • 1-inch piece fresh ginger root
  • 1 lime
  • 3 tablespoons unseasoned rice vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup plus 1 tablespoon olive oil
  • 1 1/2 pounds peeled and deveined large raw shrimp
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground coriander
  • 1/4 cup skinned hazelnuts
  • 1/4 medium red onion
  • 8 ounces spring mix lettuces


Use a sharp knife to peel each grapefruit, making sure to remove all the white pith. Cut the fruit into supremes, working with one grapefruit at a time: Holding it in your hand, cut each segment away from the membrane on either side, letting the supreme segments fall into a mixing bowl. (The idea is to leave behind all of the membrane and any remaining pith.) Discard the membranes.

Peel and grate the ginger over a large liquid measuring cup. Cut the lime in half, then squeeze in all its juice. Add the rice vinegar, mustard, honey, 1/4 teaspoon each of the salt and pepper. Whisk in 1/2 cup of the oil in a slow, steady stream to form an emulsified dressing.

Discard the shrimp shell tails, if they are still attached. Lay the shrimp on a cutting board or piece of plastic wrap, then sprinkle them on both sides with the paprika, coriander and the remaining salt and pepper.

Heat the remaining tablespoon of oil in a large cast-iron skillet over medium heat. Once the oil shimmers, add the shrimp and cook for about 2 minutes per side, until opaque and pink. Transfer the shrimp to the mixing bowl with the grapefruit supremes; return the skillet to the stove top, over medium-low heat.

Add the hazelnuts to the pan; toast them for a few minutes until fragrant and lightly browned. Let cool, then coarsely chop.

Cut the 1/4 red onion into very thin slices and add to the mixing bowl, along with the lettuces and hazelnuts. Drizzle half the dressing over and toss gently to coat.

Divide among individual plates. Pass the remaining dressing at the table.

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Recipe Source

Adapted from “100% Real: 100 Insanely Good Recipes From Clean Food Made Fresh,” by Sam Talbot (Oxmoor House, 2017).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving (using half the dressing): 420

% Daily Values*

Total Fat: 24g 37%

Saturated Fat: 3g 15%

Cholesterol: 275mg 92%

Sodium: 310mg 13%

Total Carbohydrates: 19g 6%

Dietary Fiber: 4g 16%

Sugar: 11g

Protein: 37g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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