I didn’t realize how much seafood I normally eat until I got pregnant and had to start watching my mercury intake a lot more carefully. I’ve cut out the worst offenders altogether (swordfish and ahi, to name a couple), and I try to limit others to only once or twice a week. But ever since I found out that shrimp is super low on the mercury scale, it’s been my go-to seafood fix and I’ve been loving it straight off the grill tossed with linguine and olive oil or thrown into chilled salads like this one. This salad was born as a result of a new kitchen purchase (that I decided I needed after all the gadget recos in the comments on this post) – a handheld mandoline. I wanted to make a salad that made the most of my new tool’s ability to create perfect paper-thin slices – like these tiny seedless cucumbers and fennel bulb. I thought that grapefruit would add just the right amount of sweet/sour zing, avocado for necessary creaminess, and grilled shrimp to make it a substantial meal. This is definitely a salad I’m going to be making all summer…and probably for lunch today, in fact! Keep reading for the recipe… 

Grapefruit, Fennel & Grilled Shrimp Salad

*4 servings


  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 15 large shrimp, peeled & deveined
  • 1 tablespoon olive oil
  • 1 large grapefruit, peeled and segmented
  • 1 English cucumber, thinly shaved crosswise on a mandoline
  • 1/2 large fennel bulb, halved, cored and thinly sliced crosswise on a mandoline
  • 1 avocado, peeled, pitted and thinly sliced
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped cilantro leaves
  • salt & freshly ground pepper
  1. In a small bowl, whisk lemon juice with olive oil, honey, salt and pepper to taste. Set vinaigrette aside.
  2. Toss shrimp with olive oil, salt & pepper. Preheat a grill pan over high heat and grill, turning once, 2 minutes per side. Let cool, then refrigerate until ready to use.
  3. Combine grapefruit, cucumber, fennel and avocado in a bowl. Season with salt and pepper, then toss very gently with a light amount of vinaigrette. Distribute between 4 plates, then pile 4 shrimp on top of each salad. Sprinkle chives and cilantro over top, and drizzle with a little more vinaigrette.

*images: Mike Bullock

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Comments (13)
  1. 1
    Jess May 15, 2012 at 8:37 am

    HOLY MOLY, Camille! Definitely making this. It looks and sounds amazing!

  2. 2
    desiree {CHIC COASTAL LIVING} May 15, 2012 at 9:48 am

    Okay…Now I’m hungry! Looks fabulous!

  3. 3
    Platinum Touch Events May 15, 2012 at 12:16 pm

    OMG, that looks delicious! I would have to replace the grapefruit though

  4. 4
    Alyssa May 15, 2012 at 2:37 pm

    Love the idea of combining the grapefruit with the shrimp–I can’t wait to try it!

  5. 5
    Shannon May 15, 2012 at 6:09 pm

    Looks amazing! A mandoline is on my list. Which one did you end up getting?

  6. 6
    franki durbin May 16, 2012 at 7:25 am

    Sashimi was by far the most difficult sacrifice of pregnancy. As was seafood overall. I tend to eat lots of it… too much. Ceviche, sushi, pan seared {insert fish name here}, crab cakes… I love it all! Love this meal idea tho!

  7. 7
    Debra Kapellakis May 16, 2012 at 8:16 am


  8. 8
    Marie May 16, 2012 at 3:36 pm

    Yum! This looks so good! 🙂

  9. 9
    Bianca August 15, 2012 at 7:52 pm

    I made this for dinner tonight. Not only is it delicious, it is low in Weight Watchers Points!
    Thank you for sharing this wonderful recipe. I cant wait to make it for the next girls night!