• 2 large Florida Grapefruit, segmented and cut into bite-size pieces
  • 165g raw king prawns, peeled and deveined
  • 2 small heads of red chicory, roughly chopped
  • 1 medium carrot, thinly sliced
  • 5 spring onions, thinly sliced
  • 3 mint leaves
  • 3 basil leaves
  • 2 chillies, thinly sliced
  • 25g coconut flakes, toasted
  • 3 tbsp olive oil
  • lime wedges for serving
  • salt and freshly ground pepper

For the dressing

  • 1tbsp fish sauce
  • 3 tbsp lime juice
  • 3 tbsp coconut sugar
  • 2 tbsp water


  1. 1

    Heat a non-stick skillet with a tablespoon of olive oil.    

  2. 2

    Add the prawns and season with salt and pepper.   

  3. 3

    Pan fry until prawns turns pink and opaque, approximately 3 minutes per side. Set aside.   

  4. 4

    Place the segmented Florida Grapefruit, chicory, carrots, spring onions, mint and basil leaves, and chillies in a large bowl. Save several Florida Grapefruit segments for garnish.   

  5. 5

    Add all of the dressing ingredients in a bowl and whisk until fully combined.    

  6. 6

    Divide salad and shrimp amongst six plates.    

  7. 7

    Garnish with Florida Grapefruit segments.    

  8. 8

    Helpful tips: For added flavour, , top each serving with chopped peanuts and toasted coconut and serve with a wedge of lime. For a lighter option, substitute the jasmine rice with cauliflower rice.   

Nutritional Details

Each serving provides
  • Energy 632kj 151kcal 8%
  • Fat 9.4g 13%
  • Saturates 1.5g 8%
  • Sugars 6.9g 8%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 360kj/86kcal

Each serving provides

8.1g carbohydrate 2.4g fibre 7.2g protein

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