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Grilled Shrimp Salad

shrimp salad

Shrimp mixed with orange, endive, baby arugula and radicchio is the perfect light salad for spring!


  • 1 lb. peeled and deveined jumbo raw shrimp
  • 1/2 tsp. kosher salt
  • 4 tsp. extra-virgin olive oil
  • 1 clove crushed garlic
  • juice of one lemon
  • 1 cup fresh arugula
  • 3 endive, chopped
  • 1 cup torn radicchio
  • 1 navel orange, juiced
  • 1 navel orange, peeled and sectioned
  • Freshly ground black pepper, to taste
In a large bowl, season shrimp with 1/4 tsp. salt, drizzle with 1 tsp. oil, and mix with garlic and juice from 1/2 lemon. Prepare an outdoor grill or grill pan over medium-high heat. Spray the pan or grates, then grill the shrimp until just cooked through (opaque), about 2 minutes per side. Transfer to a large bowl to cool or refrigerate. Toss in the orange sections, juice from 1 orange, remaining lemon juice, arugula, endive and radicchio. Drizzle the remaining 3 tsp. olive oil, 1/4 tsp. salt and fresh black pepper. Serve right away.

Nutrition Facts
Yield: 4 servings; Serving Size: 1 1/2 cups; Calories: 254

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