Grilled Shrimp Salad
Recipe: #9532
May 10, 2013
Categories: Salads, Fish/Seafood Salad, Shrimp, Mediterranean, Fathers Day, July 4th, Labor Day, Mothers Day, Sunday Dinner, Grilling (Outdoor), Gluten-Free, No Eggs, more
"This is a very flavorful Mediterrenean inspired salad"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (538.2 g)
- Calories 410.9
- Total Fat - 24.4 g
- Saturated Fat - 7.4 g
- Cholesterol - 252.7 mg
- Sodium - 1500 mg
- Total Carbohydrate - 8.3 g
- Dietary Fiber - 1.4 g
- Sugars - 3.3 g
- Protein - 39.6 g
- Calcium - 494.4 mg
- Iron - 1.3 mg
- Vitamin C - 19.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Prepare a hot gas or charcoal grill fire.
Step 2
In a medium bowl, toss the shrimp with 2 tablespoons fresh lemon juice and the paprika; marinate at room temperature for 10 minutes.
Step 3
Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Season the shrimp on both sides with salt and ground pepper.
Step 4
In a small bowl, combine the remaining 1/4 cup lemon juice with the olive oil, honey, and a pinch each of salt and pepper. Whisk well.
Step 5
Clean and oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.
Step 6
In a large bowl, gently toss the frisée with 3 tablespoons of the dressing.
Step 7
In a medium bowl, gently toss the watermelon, tomatoes, feta, basil, 2 tablespoons of dressing, 1/4 teaspoon salt, and 1/8 teaspoon ground pepper.
Step 8
Divide the frisée among 4 plates and spoon one-quarter of the watermelon mixture over each.
Step 9
Top with the shrimp skewers, drizzle with the remaining dressing and serve.
Tips
- Skewers for grilling the shrimp
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, look for ones that are firm, moist, and have a mild aroma.
- When selecting tomatoes, look for ones that are firm, plump, and have a bright red color.
- For the frisée, use spinach instead. The benefit of this substitution is that spinach is a more widely available and economical green. It also has a milder flavor, which may be more suitable for those who are not accustomed to the bitter flavor of frisée.
- For the feta cheese, use goat cheese instead. The benefit of this substitution is that goat cheese has a milder flavor than feta, and it is also easier to find in most grocery stores. It also has a creamy texture that pairs well with the other ingredients in the salad.
Taco-Style Grilled Shrimp Salad Grill the shrimp as directed, then serve over a bed of warm tortillas with the watermelon mixture, feta, basil, and remaining dressing. Top each taco with a few frisée leaves for a crunchy contrast.
Baked Sweet Potatoes: This is a great side dish to the Grilled Shrimp Salad as it adds a sweet and savory flavor to the meal. The sweet potatoes are easy to prepare and pair nicely with the flavors of the salad.
Roasted Asparagus: Roasted asparagus is a great addition to the Grilled Shrimp Salad. The asparagus adds a crunchy texture to the meal and the roasting brings out its natural sweetness. The asparagus pairs well with the flavors of the salad and provides a healthy dose of vitamins and minerals.
FAQ
Q: How long should I marinate the shrimp?
A: Marinate the shrimp for 10 minutes in a mixture of lemon juice and paprika before grilling.
Q: What is the best way to cook shrimp?
A: The best way to cook shrimp is to quickly sauté them in a pan with some garlic and olive oil. This will help to keep the shrimp tender and juicy.
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Fun facts:
The Greek-inspired flavors of this Grilled Shrimp Salad recipe are reminiscent of the Mediterranean diet, which has been popularized by celebrities such as Gwyneth Paltrow and Tom Brady.
The use of fresh herbs like basil in this recipe is reflective of the traditional cooking styles of the Mediterranean region, which dates back to Ancient Greek and Roman times.