Shrimp is the perfect quick weeknight meal. You can purchase frozen shrimp and have this meal done in 20 minutes. If you can find American shrimp, purchase them, as they’re sweeter.
Purchasing and cooking with shells on is more flavorful, but make sure to devein them first. You can also purchase the shrimp pre-cleaned. If you want to make this meal even faster, prep the salad undressed and store in the fridge for one to three days.
PRO TIP: If you’re using a grill, spray the grates with avocado oil before you turn it on to avoid sticking. If you’re using an oven use parchment paper to avoid cleaning up. Remember to season the shrimp with salt and pepper or spice mix of choice.
Grilled Shrimp and Cucumber Radish Salad
SERVES 4
INGREDIENTS:
1 pound grilled or baked shrimp
1 large bunch of curly kale or 16 ounces baby kale
1/2 English cucumber, sliced in round or half moons, 1/4-inch thick
1 bunch radishes, sliced in round or half moons, 1/4-inch thick
1/2 fennel bulb, sliced 1/4-inch thick, about 1/2 cup
1/4 cup fresh herbs like mint, dill, and cilantro; leaves only, chopped or torn (garnish)
DIRECTIONS:
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Cook the shrimp either on the grill or in the oven.
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Assemble salad and season with salt, pepper, and dressing of choice (see my go-to recipe below) before serving.
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Store leftover shrimp one to two days in the fridge.
IF YOU’RE SHORT ON TIME:
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Purchase the shrimp cooked.
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Purchase prepped greens and veggies.
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Purchase prepared dressing or drizzle with olive oil and a squeeze of lemon or a splash of vinegar.
FAMILY NOTE:
Add a side of baked sweet potato fries, wild rice, or quinoa.
Recipe developed by Chef Carla Contreras.
