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Shrimp Salad with Grapefruit Mayonnaise

This unique Shrimp Salad with Grapefruit Mayonnaise is light and refreshing, and full of zesty flavor ~ the grapefruit mayonnaise is one of my 30 second miracle recipes!

Prep Time
20 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

grapefruit mayonnaise
  • 1 cup grapefruit juice any variety
  • 2 large egg yolks it is safest to use pasteurized eggs
  • 1 Tbsp lemon juice
  • 2 Tbsp Dijon mustard
  • 1 cup Mild vegetable oil I used safflower
  • Dash salt
  • 2 dashes angostura bitters
  • 2 dashes Peychauds bitters
  • Tabasco sauce to taste
  • salt and fresh cracked black pepper to taste
shrimp salad
  • 1/2 pound cooked mini shrimp thawed, drained and well dried, if frozen
  • 6 green onions thinly sliced
  • 1/4 cucumber peeled and diced
  • 1/4 red onion minced
  • 2 inner stalks celery plus leaves, minced
  • 1/3 cup or to taste, grapefruit mayonnaise
  • salt and fresh cracked black pepper to taste
garnish
  • paprika
  • snipped chives
  • Lemon wedges

Instructions

    Cup of Yum
  1. Put the grapefruit juice into a small sauce pan and bring to a boil. Cook the juice for about 5 -7 minutes, until it has reduced down to about 3 tablespoons. Let cool.
  2. In a large wide mouthed jar, put the egg yolks, grapefruit and lemon juice, mustard, oil, salt, bitters and Tabasco. Add the cooled reduced juice. Insert an immersion blender into the jar, and rest it on the bottom. Turn it on, and then raise the head of the blender slowly. The contents will turn instantaneously into mayonnaise.
  3. Remove the blender and give the jar a good stir. Taste to adjust any of the seasonings.
  4. Keeps well covered in the fridge for a week.
  5. To make the shrimp salad, rinse and dry the shrimp really well. Mix all the ingredients in a bowl, and then add enough of the mayo to coat everything. Mix until thoroughly combined, and then add salt and pepper to taste. Keep chilled until ready to serve.
  6. To make grapefruit bowls, cut each grapefruit in half, and then use a small serrated knife to cut around the inner edge and remove as much of the fruit as possible. Drain any excess juice, and then fill the empty shell with the salad. Garnish with paprika, chives, and lemon wedges.

Notes

  • You can find pasteurized eggs with the regular eggs. I use Safest Choice Eggs
  • mayonnaise adapted from Cooking for all Seasons