Skinnytaste > Main Ingredient > Shrimp Recipes > Grilled Shrimp Salad with Orange, Endive, and Radicchio

Grilled Shrimp Salad with Orange, Endive, and Radicchio

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Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio is the perfect light salad for Spring!

Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio is the perfect light salad for Spring! This also happens to be Whole30, Dairy Free, Egg-Free and Gluten-Free.

Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio

Now that the weather is warming up, I’ve been eating 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. Great warm or chilled if you want to make the shrimp ahead.

Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio

Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio

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Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio

5 from 2 votes
2
Cals:254
Protein:29
Carbs:21
Fat:7.5
Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio is the perfect light salad for Spring!
Course: Dinner, Lunch, Salad
Cuisine: Italian
Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio
Total: 20 minutes
Yield: 4 servings
Serving Size: 1 1/2 cups

Ingredients

  • 1 lb jumbo peeled and deveined jumbo raw shrimp
  • 1/2 teaspoon 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

Instructions

  • In a large bowl season shrimp with 1/4 teaspoon salt, drizzle with 1 teaspoon 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 and 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 teaspoons olive oil, 1/4 teaspoon salt and fresh black pepper and serve right away.

Last Step:

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Nutrition

Serving: 1 1/2 cups, Calories: 254 kcal, Carbohydrates: 21 g, Protein: 29 g, Fat: 7.5 g, Cholesterol: 172 mg, Sodium: 396 mg, Fiber: 13 g, Sugar: 8 g

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