Grapefruit Shiso Shrimp Salad

Quick answer

Total time: 25 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Grapefruit shiso shrimp salad brings together ice-chilled blanched shrimp, membrane-free grapefruit segments, shredded shiso leaves, and thinly sliced cucumber and radish, all tossed in a yuja marmalade dressing.

Blanching the shrimp for exactly two minutes and transferring them immediately to ice water locks in a firm, springy texture by contracting the protein rapidly while preventing the rubbery toughness that comes from overcooking. Removing all of the white pith from the grapefruit eliminates bitterness and leaves only the clean, tart juice of the flesh. Cutting the segments free from the membrane also makes the pieces easier to eat in a single bite. The dressing is built from yuja marmalade, rice vinegar, olive oil, and pepper, and the yuzu's floral acidity layers on top of the grapefruit to create a pronounced citrus profile that is bright but not harsh. The mint-like herbal quality of shiso leaves neutralizes any trace of fishiness from the shrimp and ties the Japanese-influenced flavor framework together. The crisp bite of cucumber and radish contrasts with the softness of the shrimp and grapefruit segments. Serving the salad well chilled is necessary to keep every texture and fragrance sharp and distinct rather than muted.

Ingredients

servings

IngredientAmountUnit

medium shrimp180 gg

grapefruit segments140 gg

shiso leaves8 eaea

cucumber90 gg

radish70 gg

yuja marmalade1 tbsptbsp

rice vinegar1 tbsptbsp

olive oil1 tbsptbsp

salt¼ tsptsp

black pepper¼ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Devein 200 g shrimp with a toothpick, rinse in salted water for 30 seconds to remove any fishy smell, then pat completely dry with paper towels.
2

Heat

Blanch shrimp in boiling water for 2 minutes until cooked through, then immediately plunge into ice water for 30 seconds to firm the texture, and drain.
3

Prep

Remove the membranes from 1 grapefruit to separate just the flesh cleanly, then slice 1/2 cucumber to 3 mm and red radish to 2 mm thickness.
4

Prep

Mix 1 tbsp yuzu marmalade, 1.5 tbsp rice vinegar, 2 tbsp olive oil, and a pinch of pepper to make the refreshing dressing, then refrigerate 30 minutes before serving to let the flavors settle.
5

Prep

Combine shrimp, cucumber, red radish, grapefruit, and shredded shiso in a large bowl, pour the dressing over, and toss gently to avoid breaking the delicate ingredients.
6

Finish

Taste and finish with a pinch of salt, then serve immediately on a chilled plate.

The grapefruit's acidity is best enjoyed fresh right after tossing.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Grapefruit Shiso Shrimp Salad blends citrus brightness with fragrant shiso and chilled shrimp.
Finish cue: Blanch shrimp in boiling water for 2 minutes until cooked through, then immediately plunge into ice water for 30 seconds to firm the texture, and drain.
Avoid this: Combine shrimp, cucumber, red radish, grapefruit, and shredded shiso in a large bowl, pour the dressing over, and toss gently to avoid breaking the delicate ingredients.
Storage and reheating: Mix 1 tbsp yuzu marmalade, 1.5 tbsp rice vinegar, 2 tbsp olive oil, and a pinch of pepper to make the refreshing dressing, then refrigerate 30 minutes before serving to let the flavors settle.