Peel and section oranges and grapefruit over a bowl to reserve juices.
Add oranges, grapefruit, jicama, and radishes to reserved juice. Chill until ready to assemble salad.
Make dressing by stirring together lime rind, lime juice, yogurt, mayo, honey, and black pepper.
To make shrimp cakes chop shrimp, then stir together curry powder, breadcrumbs, coconut, red bell pepper, green onions, ginger, coconut milk, soy sauce, shrimp, eggs, and garlic. Refrigerate for an hour.
Spray a large skillet with cooking spray and heat to medium-high.
Form 16 patties from shrimp mixture and flatten to approximately 1/2 thickness.
Brown 8 shrimp cakes at a time for 4-6 minutes on each side. Remove pan from heat, cover pan, and let cakes sit in pan for 5 minutes. Remove shrimp cakes from pan and repeat cooking with remaining 8 raw shrimp cakes.
To plate entree salad, add romaine lettuce to 8 plates. Using a slotted spoon, evenly divide the orange mixture between the 8 plates. Place 4 shrimp cakes on each salad. Drizzle each salad with 1 tablespoon of dressing.