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Shrimp & Radicchio

By Jason Fung, MD

Shrimp & Radicchio

About This Recipe The bright pink shrimp, deep purple-red radicchio, and flecks of green parsley make this dish one of the prettiest in the book. It also tastes good! If you have a grill— or even just a grill pan—try grilling the radicchio instead of oven-roasting it. The slight char from grilling gives the bitter...
Prep Time 25 mins
Cook Time 17 mins
Course Dinners + Mains, Light Meal
Cuisine American, Mediterranean
Calories 1691 kcal

Ingredients
  

Salad

  • 2 heads radicchio
  • 1 lb medium shrimp
  • 1 lb grape tomatoes
  • 2 sprigs flat-leaf parsley
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • salt and pepper

Citrus Vinaigrette

  • 1 lemon
  • 6 tbsp olive oil
  • 2 tsp Dijon mustard
  • salt and pepper to taste

Instructions
 

  • Assemble, prepare, and measure ingredients. Trim and chop radicchio into large chunks. Peel and devein shrimp. Slice tomatoes in half. Mince parsley leaves. Zest and juice lemon. Preheat oven to 425°F/220°C.
  • For the salad, toss radicchio in a bowl with 2 tablespoons of olive oil and vinegar. Season with salt and pepper. Spread radicchio in a single layer on a baking sheet and roast for 10–12 minutes, until crisp and brown around the edges.
  • While radicchio is roasting, toss shrimp with remaining 1 tablespoon of olive oil. Season with salt and pepper. Place shrimp on a baking sheet, add to oven with radicchio, and roast for 3–5 minutes, or until shrimp form C shapes. Remove shrimp and radicchio from oven and set aside.
  • For the vinaigrette, in a small bowl, whisk together 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, olive oil, and mustard. Season with salt and pepper.
  • To finish the salad, combine radicchio, shrimp, and tomatoes in a large bowl. Add vinaigrette and toss gently to combine. Sprinkle with parsley.
  • To serve, divide among four individual bowls.

Nutrition

Nutrition Facts
Shrimp & Radicchio
Amount per Serving
Calories
1691
% Daily Value*
Fat
 
134
g
206
%
Saturated Fat
 
18
g
113
%
Cholesterol
 
1143
mg
381
%
Sodium
 
3668
mg
159
%
Potassium
 
1587
mg
45
%
Carbohydrates
 
29
g
10
%
Fiber
 
9
g
38
%
Sugar
 
15
g
17
%
Protein
 
98
g
196
%
Vitamin A
 
3947
IU
79
%
Vitamin C
 
141
mg
171
%
Calcium
 
731
mg
73
%
Iron
 
12
mg
67
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Light Meal, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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