Radicchio Salad with Lemon-Herb Grilled Shrimp Recipe

Perfect high-protein, low-carb meal for all seafood lovers. This delicious meal will fill you up and give you the protein you need to build muscle.


  • 1 1/2 lb large unpeeled shrimp
  • 1/2 cup fresh lemon juice (from 3 lemons)
  • 1/2 cup extra-virgin olive oil, plus more for grill
  • 2 tbsp minced garlic
  • 2 tbsp chopped fresh parsley
  • Coarse salt and ground pepper to taste
  • 1 1/2 tbsp raspberry vinegar
  • 1 1/2 tbsp minced fresh tarragon
  • 1 tbsp minced shallot
  • 1/3 cup extra-virgin olive oil
  • 1 head radicchio, torn into bite-size pieces 3 cups mixed baby greens
  • 2 cups bite-size pieces frisée or curly endive

Preparation (Serves 4)

Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein and peel.

In a small bowl, combine lemon juice, oil, garlic, parsley, salt and pepper. Place shrimp and lemon mixture into a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.

Meanwhile, make vinaigrette: In a small bowl, whisk together vinegar, tarragon and shallot. Gradually whisk in oil. Season to taste with salt and pepper. (Vinaigrette can be made 1 day ahead. Cover and chill. Bring to room temperature and re-whisk before using.)

Heat grill or grill pan to high. Remove shrimp from marinade. Grill until opaque throughout, 2 to 3 minutes per side.

Combine shrimp, radicchio, baby greens and frisée in large bowl. Add vinaigrette and toss to coat. Season with salt and pepper.

Nutrition Facts (per serving)

Calories 539; fat 35g; saturated fat 5g; cholesterol 319mg; sodium 370mg; carbohydrate 11g; fiber 2g; protein 45g; calcium 156mg

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About This Recipe Chef(s): Gennifer Peletz, Kendra Rider, Mikala Everson, Cason Barnes, Miranda Dymond Location: Prosper HS 2015 Makes 1 Serving In...
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