Shrimp with Grapefruit and Black Bean Salsa

This salsa is packed with the sweet yet zingy kick you have been searching for.

(adapted from “The New American Plate Cookbook,” University of California Press, 2005)


1 cup medium grapefruit segments, seeded (about 1/2 grapefruit)

1/2 medium tomato, seeded and diced

1 small cucumber, peeled and diced

1/4 cup finely chopped red onion

1/2 cup canned black beans, drained and rinsed

1/2 jalapeno chile, cored, seeded and minced

Juice of 1/2 orange

Juice of 1/2 lime

Salt and freshly ground black pepper

12 jumbo shrimp, cooked and peeled

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh mint


In a medium bowl, combine the grapefruit, tomato, cucumber, onion, beans, chile, orange juice and lime juice. Toss gently but well. Season with salt and pepper to taste. Arrange shrimp in a pinwheel on large serving platter, leaving a space in the center. Spoon salsa in the center of the platter. Sprinkle on cilantro and mint. Serves 4.

Nutritional Information: 

PER SERVING: 103 calories / less than 1 gram total fat / 7 grams protein / 19 grams carbohydrates / 150 milligrams sodium / 3 grams dietary fiber