Past Recipes
Seared Shrimp

Seared Shrimp with Grapefruit, Avocado, and Escarole Salad

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It’s citrus season, so we’re celebrating by using ruby grapefruit in a colorful salad to add a little vibrance to your week. We’re slicing up the fruit into wheels and tossing it with seasonal escarole and sautéed fennel, plus slices of avocado for creamy textural contrast and seared shrimp. It’s all tossed in a tangy-sweet dressing of lemon, olive oil, and candied ginger.

  • Stovetop Only
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
  • Calories 660
  • Protein 27g
  • Total Carb 55g
  • Total Fat 41g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lemon
    • 1
    • lemon
  • shallot
    • 1
    • shallot
  • grapefruit
    • 1
    • grapefruit
  • head escarole
    • 1
    • head escarole
  • fennel
    • 1 bulb
    • fennel
  • avocado
    • 1
    • avocado
  • shrimp
    • 10 ounces
    • shrimp
  • candied ginger
    • 1 ounce
    • candied ginger

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Peel grapefruit, discarding skin, then cut into ¼-inch rounds. Tear escarole leaves into bite-size pieces, discarding tough ribs and root end, then rinse thoroughly. Rinse fennel and halve, then cut core out in a wedge shape and discard. Slice fennel as thinly as possible. Halve lemon. Peel shallot and mince enough to yield 2 tablespoons (save remainder for another use). Finely chop candied ginger.

  2. Sauté fennel

    Sauté fennel

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add fennel and ¼ teaspoon salt and cook until slightly browned and caramelized, 3-5 minutes. 

  3. Make lemon-ginger dressing

    Make lemon-ginger dressing

    While fennel cooks, in a large bowl (big enough for the salad), whisk together juice of 1 lemon, shallot, candied ginger, and 2 tablespoons olive oil to fully combine. Season with ¼ teaspoon salt and pepper as desired. Transfer sautéed fennel to bowl with dressing, reserving pan for cooking shrimp.

  4. Sear shrimp

    Sear shrimp

    Pat shrimp dry with paper towel. Season with ¼ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in pan from fennel over medium-high heat. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes. Using a slotted spoon, transfer shrimp to a plate and set aside.

  5. Toss salad and slice avocado

    Toss salad and slice avocado

    Add escarole to bowl with dressing and fennel and toss to fully coat. Divide salad between serving plates. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice and set aside. 

  6. Plate seared shrimp and salad

    Plate seared shrimp and salad

    Top fennel and escarole salad with seared shrimp and grapefruit slices. Garnish with avocado. Dig in!

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