Ah, the allure of a grilled shrimp salad—like a warm, sunny day captured on a plate. It’s a dish that teases the senses, with shrimp, kissed by the grill’s embrace, mingling with vibrant greens and bright citrus. Honestly, I first stumbled upon this flavor medley during a summer barbecue, and it was like discovering a secret oasis of freshness amidst the usual fare.
Steps
- In a large bowl, combine the shrimp with 1/4 teaspoon of salt, 1 teaspoon of olive oil, crushed garlic, and the juice from half a lemon. Stir well to coat the shrimp evenly.
- Heat an outdoor grill or grill pan over medium-high heat. Lightly coat the pan or grates with cooking spray, then grill the shrimp for about 2 minutes on each side until they are opaque and cooked through. Let the shrimp cool in a large bowl or refrigerate them if preparing in advance.
- In a serving bowl, mix the orange segments, juice from one orange, remaining lemon juice, arugula, chopped endive, and torn radicchio. Drizzle with the remaining 3 teaspoons of olive oil, 1/4 teaspoon of salt, and freshly ground black pepper for seasoning.
- Combine the grilled shrimp with the salad mixture, tossing gently to ensure the flavors meld together. Serve immediately for the best taste and texture.
Ingredients
- 1 pound jumbo raw shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 4 teaspoons extra-virgin olive oil
- 1 clove garlic, crushed
- Juice from one lemon
- 1 cup fresh baby arugula
- 3 endives, chopped
- 1 cup radicchio, torn into pieces
- 1 navel orange, juiced
- 1 navel orange, peeled and segmented
- Freshly ground black pepper, to taste
Nutritional Values
Calories: 1016 kcal | Protein: 116 g | Carbohydrates: 84 g | Fat: 30 g | Cholesterol: 688 mg | Sodium: 1584 mg | Fiber: 52 g | Sugar: 32 g
FAQ
- Can I prepare the shrimp in advance?
- Yes, you can grill the shrimp ahead of time and serve them either warm or chilled, depending on your preference.
- Is this salad suitable for individuals with dietary restrictions?
- Absolutely, this salad is Whole30 compliant, as well as dairy-free, egg-free, and gluten-free.
- What is the best way to grill the shrimp?
- You can use a grill pan indoors or put the shrimp on skewers and grill them outdoors. Cook over medium-high heat until the shrimp are just cooked through and opaque, approximately 2 minutes per side.
- How should I store leftovers?
- Store any leftover salad in an airtight container in the refrigerator. It’s best consumed within a day for freshness, especially if the shrimp has been grilled beforehand.
- Can I substitute any of the salad ingredients?
- Yes, you can customize the salad by using different greens or citrus fruits if you prefer. For example, spinach can replace arugula, and grapefruit might be used instead of orange.
Tips
- When grilling the shrimp, consider using skewers for easier handling on an outdoor grill. This can help ensure even cooking and prevent the shrimp from falling through the grates.
- Prepare the shrimp in advance and refrigerate them if you’d like to serve the salad chilled. This can save time and allow you to assemble the salad quickly when ready to serve.
- To enhance the flavor, allow the shrimp to marinate in the garlic, olive oil, and lemon juice mixture for a short period before grilling. This can infuse the shrimp with more robust flavors.
- When preparing the salad, make sure to toss the ingredients gently to maintain the integrity of the orange sections and the delicate greens like arugula and endive.
Equipment
- Grill Pan – If you don’t have access to an outdoor grill, a grill pan is essential for cooking the shrimp indoors.
- Skewers – If you choose to grill the shrimp outdoors, skewers would be useful.
