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🥗 Fresh Grapefruit-Fennel Salad with Crispy Coconut Shrimp

276 kcal · 30 min · 4 servings

Ingredients

• shrimp raw, frozen 500 g
• grapefruit 2 pcs.
• fennel 3 g
• spring onions 1 bunch
• yogurt, plain 150 g
• honey 1 tbsp
• salt pinch
• pepper, white ground pinch
• oil 2 tbsp
• coconut flakes 4 tbsp

Instructions

1. 1. Thaw the shrimp preferably overnight in the refrigerator.
2. 2. Peel the grapefruits thickly, removing the white pith as well.
3. 3. Carefully cut the fillets out between the membranes, catching the juice.
4. 4. Wash the fennel, halve it, and remove the core.
5. 5. Remove the core.
6. 6. Slice or shave the fennel bulb into thin rings.
7. 7. Finely chop the fennel fronds.
8. 8. Wash the spring onions, dry them, trim the roots, and cut into rings.
9. 9. Trim the roots.
10. 10. Cut into rings.
11. 11. In a bowl, mix the yogurt with the reserved grapefruit juice, honey, salt, and pepper.
12. 12. Combine this mixture with the fennel and spring onions.
13. 13. Rinse the shrimp and pat them dry with a kitchen towel.
14. 14. Heat the oil in a pan over medium to high heat.
15. 15. Cook the shrimp for about 4 minutes, turning frequently.
16. 16. Then, add the coconut flakes and sauté for about 2 minutes.
17. 17. Gently fold the grapefruit fillets into the salad.
18. 18. Serve the grapefruit-fennel salad topped with the coconut shrimp and fennel fronds.

Nutrition per serving

• kcal: 276
• Protein: 22 g · Fett/Fat: 16 g · Carbs: 12 g