Pamplemousse Shrimp and Rice Salad

Lynn Beamer


On warm summer evenings in the Carolinas, this aromatic rice salad celebrates the bounty of fresh, bright ingredients. Local shrimp and the abundant fresh fruit, vegetables and herbs make this dish a family favorite as well as a dinner party delight, as a first course or main dish.

Note: if meyer lemons not available substitute 1/4 cup fresh lemon juice plus 1/4 cup fresh tangerine juice. May also substitute 2 medium red grapefruit for one large.

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1 Hr
20 Min
Stove Top



1 c
1-cup carolina gold or other long grain rice, prepared, cooled, fluffed and set aside at room temperature
1 lb
extra large shrimp, peeled, deveined, cooked, split lengthwise and chilled
1 large
fresh red grapefruit, supreme, cut each segment in half and place in colander to drain, reserve juice for another purpose.
1 c
sweet corn kernels, cooked on cob, cut off, cooled
1/2 c
diced celery hearts
1/2 c
thinly sliced scallion using both green and white parts
1/4 c
fresh mint leaves, chopped


1 1/2 Tbsp
dijon mustard
1 1/2 Tbsp
finely minced fresh garlic
1/2 c
fresh meyer lemon juice
1 Tbsp
rice wine vinegar
1 c
extra virgin olive oil
1/4 c
fresh dill, chopped
fine sea salt
fresh ground black pepper
fresh greens
fleur de sel


1In large bowl, gently toss rice, shrimp, grapefruit, corn, celery, scallion and mint; set aside. In medium, nonreactive, mixing bowl combine mustard, garlic, lemon juice and vinegar; slowly add olive oil in a thin stream, whisking, until incorporated. Season to taste with salt and pepper. Add 1-cup vinaigrette to rice mixture; toss to combine. Refrigerate at least 1 hour. Line serving plates with fresh greens. Top with 1/2 cup of rice salad. Just before serving, drizzle with extra vinaigrette and a pinch of Fleur de Sel. Garnish with fresh mint or dill sprigs.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Low Fat, Dairy Free
Other Tags: Quick & Easy, Healthy