Grapefruit Shiso Shrimp Salad

Name: Grapefruit Shiso Shrimp Salad
Prep time: 20 min
Cook time: 5 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: medium shrimp 180 g; grapefruit segments 140 g; shiso leaves 8 ea; cucumber 90 g; radish 70 g; yuja marmalade 1 tbsp; rice vinegar 1 tbsp; olive oil 1 tbsp; salt 0.25 tsp; black pepper 0.25 tsp

Quick answer

Active time: 25 min
Waiting: See the steps
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Grapefruit segments and a yuja marmalade dressing layer two kinds of citrus, one juicy and tart, the other floral.

Thin ribbons of shiso, with their minty, herbal edge, tidy up any fishiness from the shrimp, while cucumber and radish supply crunch. Served cold, every element tastes sharper.

Ingredients

servings

IngredientAmount

shiso leaves8 ea

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Instructions

6 steps

1

Devein 180 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

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

Remove the grapefruit membranes and measure 140g flesh.

Slice 90g cucumber to 3mm and 70g red radish to 2mm thickness.
4

Mix 1 tbsp yuzu marmalade, 1 tbsp rice vinegar, 1 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

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

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.