Grilled shrimp and radicchio salad with a charred citrus vinaigrette of grilled lemon, grilled orange, olive oil, capers, and parsley. Toasted pine nuts and piadina on the side.
Have you grilled a lemon? Cut it in half and press the cut side onto a hot grill until charred. The juice that comes out is smoky, slightly caramelised, and nothing like squeezing a raw lemon. This salad grills both lemon and orange halves, squeezes them into a bowl, and whisks the charred juice with olive oil, capers, and parsley into a vinaigrette for grilled shrimp and grilled radicchio.
The radicchio chars on the grill in two to three minutes per side. The bitterness mellows and the edges caramelise. Topped with toasted pine nuts, the whole salad is served with piadina or Italian flatbread. We keep making this on repeat all summer.
Tips for Making Grilled Radicchio and Shrimp Salad
Grill the citrus first
Cut the lemon and orange in half and grill cut-side down until charred. Three to four minutes. The charring concentrates the juice and adds smokiness.
Let them cool enough to handle, then squeeze into a bowl. The juice mixes with charred bits. Whisk in olive oil, capers, and parsley for the vinaigrette.
Quarter the radicchio, do not shred it
Cut the head into quarters through the core so each piece holds together on the grill. Brush with olive oil, salt, and pepper.
Two to three minutes per side. The outer leaves char. The inner leaves soften. Both textures belong in the finished salad.
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Grilled Radicchio and Shrimp Salad with Grilled Citrus Vinaigrette
Total Time: 50 minutes
Yield: 4 servings
Description
A lighter, grilled Italian salad that combines smokey marinated shrimp and grilled radicchio, served with a unique grilled citrus vinaigrette.
Instructions
- Preheat your grill to medium-high heat.
- Toss the shrimp with 2 tablespoons of olive oil, salt, and pepper.
- Grill the shrimp for 2-3 minutes on each side until cooked through.
- Brush the radicchio quarters with olive oil, salt, and pepper.
- Grill the radicchio for 2-3 minutes on each side until slightly charred.
- Grill the lemon and orange halves until charred and juicy.
- Squeeze the grilled citrus into a bowl and whisk with remaining olive oil, capers, and parsley to make the vinaigrette.
- Toast the pine nuts in a dry pan over medium heat until golden.
- Arrange the grilled shrimp and radicchio on a platter, drizzle with the citrus vinaigrette, and sprinkle with pine nuts.
- Serve with piadina or Italian flatbread.
Notes
Grilled citrus adds a unique smoky sweetness to the vinaigrette. Piadina can be made ahead and reheated on the grill. Store leftover salad in an airtight container in the fridge for up to 2 days. Use any leftover vinaigrette as a marinade for chicken or fish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Carbohydrates: 15
- Fiber: 4
- Protein: 25
- Cholesterol: 150 mg
Frequently Asked Questions
What is piadina?
An Italian flatbread from Emilia-Romagna. Thin, soft, and slightly chewy. If you cannot find it, any grilled flatbread, naan, or warm pita works as a substitute.
Can I use a grill pan?
Yes. A cast iron grill pan on the stove works for the shrimp, radicchio, and citrus. The grill marks will not be as pronounced but the flavour is close.
How do I grill the shrimp?
Season the shrimp with salt, pepper, and olive oil. Grill two to three minutes per side until pink and curled.