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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Grilled Shrimp Salad with Savoy Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions