Go Back

Texas Shrimp Summer Salad with Three Citrus Vinaigrette

Texas Department of Agriculture
“Super fresh and clean flavors really make this salad stand out as a truly refreshing light lunch or dinner appetizer. Using fresh thyme makes a world of difference in the flavor and is worth seeking out.”
Print Recipe Pin Recipe
Course Salad
Servings 4 servings

Ingredients
  

  • 1 pound (454 g) large Texas wild-caught shrimp, peeled and fully cooked
  • 2 grapefruits, preferably Texas Red when available
  • 1 small mango, peeled and sliced
  • ½ cup (65 g) San Saba pecan halves, toasted
  • 1 cup watermelon, diced into ½-inch pieces
  • 1 bunch watercress, trimmed and cleaned
  • ½ cup plus two tablespoons (118 ml plus 30 ml) Three Citrus Vinaigrette (recipe follows)
  • Kosher salt
  • Black pepper, freshly ground

THREE CITRUS VINAIGRETTE

  • 1 teaspoon (0.8 g) fresh thyme leaves, minced
  • 2 teaspoons (9.8 ml) lemon juice, freshly squeezed
  • 2 teaspoons (9.8 ml) lime juice, freshly squeezed
  • 3 tablespoons (44 ml) grapefruit juice, freshly squeezed
  • 1 shallot, peeled and minced
  • 3 tablespoons (44 ml) honey
  • 1 tablespoon (15 ml) Dijon mustard
  • ⅔ cup (158 ml) Texas extra virgin olive oil
  • Kosher salt
  • Black pepper, freshly ground

Instructions
 

  • In a small bowl toss the shrimp with 2 tablespoons (30 ml) of Three Citrus Vinaigrette to marinate and season with a little salt and pepper.
  • Peel the grapefruit, removing all skin and pith. Then, using a paring knife, cut between the grapefruit membrane and remove the sections. Place them in a separate, medium-size bowl.
  • Add the mango, pecan halves, watermelon and watercress to the bowl with the grapefruit. Toss all the ingredients with remaining ½ cup (118 ml) of Three Citrus Vinaigrette.
  • Season the salad with a little salt and pepper, to taste.
  • Divide the salad evenly on 4 chilled plates and top with even amounts of the marinated shrimp.
  • Serve immediately.

TO MAKE THREE CITRUS VINAIGRETTE

  • Makes 1 cup (237 ml)
  • Place shallots, thyme and juice of the lemon, lime and grapefruits in a small bowl. Add the honey and Dijon mustard and mix well.
  • While stirring vigorously with a wire whisk, slowly drizzle in the olive oil until it is completely incorporated.
  • Season with salt and pepper, to taste.
  • The vinaigrette will keep for up to 1 week refrigerated in a sealed container. Prior to serving, allow it to come to room temperature and whisk it vigorously
Keyword seafood, shrimp