Grilled Shrimp Salad with Savoy Cabbage Recipe

Name: Grilled Shrimp Salad with Savoy Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (packed) basil leaves, coarsely chopped; 1/2 cup pure olive oil, plus more for brushing; 1 1/2 tablespoons fresh lemon juice; Kosher salt and freshly ground pepper; Peanut or canola oil, for frying; 8 medium shallots, thinly sliced and separated into rings; 24 large shrimp, shelled and deveined; 1 large Cortland apple; 6 cups (packed) baby tatsoi or arugula leaves (about 3 ounces); 4 cups (packed) finely shredded Savoy cabbage (about 1/2 head)

Servings: persons

2 cups (packed) basil leaves, coarsely chopped
1/2 cup pure olive oil, plus more for brushing
1 1/2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
Peanut or canola oil, for frying
8 medium shallots, thinly sliced and separated into rings
24 large shrimp, shelled and deveined
1 large Cortland apple
6 cups (packed) baby tatsoi or arugula leaves (about 3 ounces)
4 cups (packed) finely shredded Savoy cabbage (about 1/2 head)

1
In a blender, puree the basil with the 1/2 cup of olive oil.
2
Pour the puree into a small bowl and let stand at room temperature for about 20 minutes, or until the oil separates from the solids.
3
Skim 1/4 cup of the basil oil into a clean bowl, leaving the solids behind.
4
Stir in the lemon juice and season with 3/4 teaspoon of salt and 1/4 teaspoon of pepper.
5
In a medium saucepan, heat 1/2 inch of peanut oil over moderate heat until shimmering.
6
Add half of the shallots and stir well.
7
Reduce the heat to moderately low and fry, stirring once or twice, until the shallots are lightly browned and crisp, about 15 minutes.
8
Remove the shallots to paper towels with a slotted spoon.
9
Repeat with the remaining shallots.
10
Light a grill or heat a grill pan.
11
Brush the shrimp with olive oil and season with salt and pepper.
12
Grill for about 2 minutes per side, or until opaque throughout.
13
Cut the apple into matchsticks.
14
In a bowl, toss the tatsoi, cabbage, apple and shallots.
15
Add the dressing and toss well.
16
Arrange the salad on 8 plates, top each serving with 3 grilled shrimp and serve.

900

kcal

Calories

Fat

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups (packed) basil leaves, coarsely chopped, 1/2 cup pure olive oil, plus more for brushing, 1 1/2 tablespoons fresh lemon juice, Kosher salt and freshly ground pepper, and more.

Yes, Grilled Shrimp Salad with Savoy Cabbage falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Shrimp Salad with Savoy Cabbage

How did you like this recipe?

Frequently Asked Questions