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!
I’m in Florida this week visiting with my Dad, and I thought it only fair to leave you with something super sunny and tropical while I’m gone. I made a simple shrimp salad with an amazing homemade grapefruit mayo, and then piled it into grapefruit halves for serving. It’s almost as good as being in Florida, I swear.
The grapefruit mayo is pure gold, and you are going to be so glad you know how to make it. You can use it for salads, like I did, you can spread it on sandwiches, use it to make deviled eggs. Do whatever you want with it, but just use it!
It couldn’t be easier to make, using your immersion blender, and a few key ingredients.
Homemade mayo is one of my favorite kitchen tricks. It’s so darn useful, and incredibly easy. And did I say fun? It’s so much fun.
Layer everything into the bottom of a pint sized jar, lower your immersion blender down to the bottom, turn it on, raise it just slightly, and the mayo blooms right before your eyes in seconds. Remove the blender, give everything a stir, and give it a taste. Pretty amazing.
The flavored mayo becomes an instant dressing for my shrimp salad. The flavors are already built in.
I’m gonna answer all your questions about the grapefruit mayo before you can even think about emailing me (you wouldn’t want to disturb me on the beach, would you?) —
Can I use white grapefruit? Yes!
Can I use olive oil? Yes – but the flavor will be stronger, and I don’t suggest it because it will compete with the other flavors. If you want to use olive oil, use ‘pure’, not the more heavily flavored virgin or extra virgin varieties.
Can I do this in a regular blender? Yes, but the immersion blender is so much more fun!
Can I do this with a whisk? Yes, but you have to drizzle the oil in very slowly and I don’t recommend it, it’s exhausting!
Can I substitute other citrus? Yes, please do!
Can I leave out the bitters? Of course!
Can I use regular, non-pasteurized egg yolks? Yes, but be aware there is a very very slight chance of food borne illness with raw eggs. Young children and pregnant women shouldn’t eat them.
Can I do this in a regular bowl? No, I recommend a jar like the mason jar I used because it helps keep all the ingredients close together and allows the blender to blend everything instantaneously.
I use my IMMERSION BLENDER a lot in my kitchen. I have always used it to blend soups etc. right in the pot, but I have to say that ever since I discovered how easy it is to make 30 second mayos, sauces, and dressing, it’s become one of my most beloved tools. It’s not expensive, it’s very easy to clean because the top screws right off for rinsing, and it has a solid, heavy feel to it.
- 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
- 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
- snipped chives
- lemon wedges
- 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.
- 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.
- Remove the blender and give the jar a good stir. Taste to adjust any of the seasonings.
- Keeps well covered in the fridge for a week.
- 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.
- 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.
You can find pasteurized eggs with the regular eggs. I use Safest Choice Eggs
mayonnaise adapted from Cooking for all Seasons