Grapefruit Shiso Shrimp Salad
Grapefruit shiso shrimp salad tosses ice-chilled blanched shrimp, membrane-free grapefruit segments, shredded shiso leaves, and thinly sliced cucumber and radish in a yuja marmalade dressing. Blanching shrimp for just two minutes and shocking them in ice water locks in a firm, springy texture by rapidly contracting the protein. Removing all white pith from the grapefruit eliminates bitterness, leaving only the clean, tart juice of the flesh. The dressing - yuja marmalade, rice vinegar, olive oil, and pepper - doubles down on citrus aroma, while the mint-like herbal note of shiso leaves neutralizes any hint of fishiness. Serving the salad well chilled keeps every texture and fragrance sharp and distinct.
Adjust Servings
Instructions
- 1
Devein shrimp, rinse in light salt water, and pat dry.
- 2
Blanch shrimp for 2 minutes, then chill in ice water.
- 3
Segment grapefruit and thinly slice cucumber and radish.
- 4
Whisk yuja marmalade, rice vinegar, olive oil, and pepper.
- 5
Combine shrimp, vegetables, grapefruit, and shredded shiso, then toss gently.
- 6
Adjust with a little salt if needed and serve chilled.
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