Juicy, quickly seared shrimp are paired with bitter grapefruit, creamy avocado and a fresh lime-and-chili dressing. Toasted corn adds a sweet, crunchy bite. A colorful appetizer that you assemble just before serving.
This appetizer is all about contrasts that balance one another. Grapefruit brings bright acidity and a little bitterness; avocado makes everything creamy, while the shrimp add a mild, briny flavor. Chili and lime juice give the dressing a kick and a bit of heat. Toasted corn adds a sweet note and a firm bite, so the dish isn’t made up of only soft segments and shrimp. Taste the grapefruit first: if it’s very bitter, use a little less and add a pinch of salt to the dressing.
Grapefruit is generally easy to find in the colder months, but this combination also works outside citrus season when you can find firm, ripe fruit. Choose an avocado that yields slightly when you press it gently but doesn’t feel mushy. Raw, peeled shrimp are handy here: they cook in just a few minutes. If using frozen shrimp, thaw them completely and pat them very dry. Otherwise, the moisture will cool the pan, and they’ll steam rather than brown.
A hot skillet is important for the shrimp. Cook them in a single layer and give them a short time to color lightly on the outside; as soon as they’re opaque and curl up firmly, take them off the heat. Cooking them for too long makes them tough. Toast the corn separately in a dry pan, so the kernels develop brown spots here and there without turning soft. Fresh corn kernels have the firmest bite, but drained canned corn works too: pat it dry before toasting.
Cut the grapefruit into segments just before serving, and add the avocado and dressing at the last moment too. Citrus can discolor the shrimp and avocado, and leave a lot of juice on the plate if everything sits together for too long. You can mix the dressing ahead of time, but keep it separate and stir it again just before using. Serve small portions on chilled plates as an appetizer, or put the dish on the table with bread and extra corn for a light lunch. Leftovers with avocado and citrus are best right after assembling; cover any shrimp that haven’t been served and store them in the refrigerator, then eat them within two days.
Pat the shrimp very dry. Using a sharp knife, cut the peel and pith off the grapefruit, removing enough to expose the flesh. Cut the segments from between the membranes and set aside.
In a small bowl, mix the lime juice with the finely chopped chili, 1 tablespoon olive oil and the salt. Taste and adjust the amount of chili as you like.
Heat a dry skillet over medium-high to high heat. Toast the corn kernels for 3–4 minutes, tossing regularly, until browned in places. Transfer them to a plate.
Heat the remaining tablespoon of olive oil in the same pan. Cook the shrimp in a single layer for about 1–2 minutes per side, until opaque and lightly browned. Cook them in two batches if needed.
Cut the avocado into cubes. Divide the grapefruit, avocado, shrimp and toasted corn among four small plates. Spoon the dressing over just before serving and sprinkle with cilantro.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.