Grilled shrimp salad with orange, endive, ruccola and radicchio is the perfect light salad for spring! This also happens to be a whole 30, dairy free, egg free and gluten free.
Now that the weather is heating up, I've eaten lots of salads! This one was so tasty, my husband loved it and it took less than 15 minutes to make. I used my grill pan, but you can also put the shrimp on skewers and grill them outdoors. Nice warm or chilled if you want to make the prawns up front.
Grilled shrimp salad with orange, endive, ruccola and radicchio
Grilled shrimp salad with orange, endive, ruccola and radicchio is the perfect light salad for spring!
- 1 lb jumbo peeled and developed jumbo raw shrimp
- 1/2 teaspoon kosher salt
- 4 teaspoons extra-virgin olive oil
- 1 crushed crushed garlic
- juice of a lemon
- 1 cup fresh arugula
- 3 endive, chopped
- 1 cup grated radicchio
- 1 navel orange, juice
- 1 navel orange, peel and section
- freshly ground black pepper, to taste
In a large bowl season shrimp with 1/4 teaspoon salt, drizzle with 1 teaspoon oil and mix with garlic and 1/2 lemon juice.
Prepare an outdoor grill or grill pan over medium-high heat. Spray the pan or griddles, then grill the shrimp until just cooked through and opaque, approx. 2 minutes per Page. Transfer to a large bowl to cool or cool.
Toss the orange slices, 1 orange juice, remaining lemon juice, arugula, endive and radicchio, drizzle the remaining 3 teaspoons olive oil, 1/4 teaspoon salt and fresh black pepper and serve immediately.
Serving: 11/2 cups, calories: 254 kcal, carbohydrates: 21 g, protein: 29 g, fat: 7.5 g, cholesterol: 172 mg, sodium: 396 mg, fiber: 13g, sugar: 8g
Blue Smart Points: 2
Green smart points: 3
Purple Smart Points: 2
Points +: 6
Keywords: Baby backpack and radicchio, Endive, grilled shrimp salad with orange, Paleo, 30 whole shrimp salad
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