Shrimp Artichoke and Grapefruit Cocktail
Indulge in the refreshing flavors of this Shrimp Artichoke and Grapefruit Cocktail, a vibrant and healthful appetizer perfect for warm-weather gatherings or a light, elegant starter. This quick and easy recipe combines tender, perfectly poached shrimp with tangy ruby red grapefruit segments, creamy avocado, and tender artichoke hearts, all tossed in a zesty lime-honey dressing. Fresh cilantro and a bed of crisp iceberg lettuce add a delightful crunch and herbaceous flair to every bite. Bursting with citrusy brightness and balanced with a touch of sweetness, this dish is as visually stunning as it is delicious. Ready in just 20 minutes, it's an ideal choice for anyone seeking a fresh seafood appetizer with gourmet appeal.
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 1 cup artichoke hearts (canned or jarred), drained and quartered
- 1 whole ruby red grapefruit
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1 teaspoon honey
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole avocado, diced
- 1 cup iceberg lettuce, shredded
Instructions
Bring a pot of water to a boil and add a pinch of salt. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain and transfer to a bowl of ice water to cool. Once cooled, pat dry and set aside.
Segment the grapefruit by cutting away the skin and white pith, then carefully remove the segments with a sharp knife. Reserve any juice from the grapefruit in a small bowl.
In the bowl with the reserved grapefruit juice, whisk together lime juice, olive oil, honey, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked shrimp, artichoke hearts, grapefruit segments, diced avocado, and chopped cilantro. Pour the dressing over the ingredients and toss gently to coat.
To serve, arrange a small layer of shredded iceberg lettuce at the bottom of each cocktail glass or serving bowl. Spoon the shrimp and artichoke mixture over the lettuce.
Garnish with additional cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2134 mg | 93% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 18.5 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1911 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
