Tag: Grilled shrimp

Grilled Shrimp Avocado Fennel and Orange Salad

Grilled shrimp, slices of avocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaigrette.

Spring is here, although today you would never know it with this crazy cold weather we are having in New York, but my allergies are kicking in to high gear and confirming that Spring is hear indeed. Just a few more weeks before the warmer weather approaches and I already started switching up my meals from those cozy comfort dishes to lighter salads.

This recipe is for my friend Raquel who texts me photos of her fancy dishes she eats when she dines out, then asks me how to make it. I told her I would try to recreate it for her, but wasn’t too excited about the idea of fennel. Because she raved about it so much, I bought all the ingredients anyway and to my surprise, the fennel didn’t bother me at all! I think the trick is that I shaved it real thin with my mandoline^[1], and I loved the way it paired with the citrus and the grilled shrimp.

I felt like I was eating dinner at a fancy-shmancy restaurant, and kept thinking what a great dish this would be for Mother’s Day. My daughter Madison (yes, my three year old) enjoyed the salad too believe it or not! Here she is on Easter, she’s getting so big…

She liked everything except the avocado and baby greens, but ate all the shrimp, oranges and fennel, go figure! I packed the rest for lunch and leftovers tasted just as good as yesterday.

This salad is light and delicious, less than 300 calories, and perfect for Weight Watchers, Clean Eating, Paleo, Gluten-Free, Egg-Free, Dairy-Free, Low-Sodium and I’m sure others dietary restrictions I’m not familiar with. I am starting to label all the Clean Eating and Paleo recipes from my site for those of you who asked for this, you can see them in the column on the right. I have a lot to go through so it will take a while to get through them all.

Grilled Shrimp with Fennel, Avocado, and Orange Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1/4 • Old Points: 6 • Weight Watcher Points+: 7 pt
Calories: 283.5 • Fat: 12 g • Carb: 19 g • Fiber: 6 g • Protein: 26 g • Sugar: 8 g
Sodium: 196 mg (without salt) • Cholest: 172.3mg

Ingredients:

2 navel oranges, peeled and sliced
1 lb jumbo shrimp, peeled and deveined (weight after peeled)
4 cups fresh arugula or baby greens
1 cup (1⁄2 small bulb) fresh fennel, thinly sliced or shaved w/ mandoline^[2]
1 medium-size ripe Hass avocado, sliced thin

For the vinaigrette:

1 large navel orange, peeled and squeezed
3 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
3 tbsp minced shallots
kosher salt, to taste
freshly ground black pepper, to taste

Directions:

For the vinaigrette:

Combine the orange juice from one of the oranges, lemon juice, olive oil, shallots, kosher salt and pepper in a container with a tight-fitting lid and shake it vigorously to combine.

Reserve 1⁄2 cup of the vinaigrette for dressing the salad and
pour the remaining vinaigrette into a medium nonreactive bowl. Put the
shrimp in the bowl, season with salt and pepper and toss; let it sit for
about 30 minutes.

Prepare your outdoor grill, or heat a grill pan over medium-high heat. Grill the shrimp until just cooked through and opaque, about 1 1/2 minutes per side. Transfer to a plate.

Divide the baby greens on four plates, top with sliced fennel, oranges, avocados and shrimp. Season with salt and pepper to taste and drizzle with the remaining vinaigrette, about 2 tbsp per salad.

References

^{^} mandoline (www.amazon.com)
^{^} mandoline (mandoline)

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Grilled Cilantro Lime Shrimp Kebabs

Grilled shrimp on skewers seasoned with cumin, garlic and finished with fresh squeezed lime juice and cilantro.

I use my grill all summer long, and since we LOVE Cilantro Lime Shrimp^[1], I adapted for the grill. This would be perfect for back yard parties as an appetizer, or you can serve this for dinner for 4 people with cilantro lime rice^[2], fiesta bean salad^[3], a big garden salad with avocado, or whatever you desire.

Since making the salmon kebabs^[4] last week, I loved how the lemon wedges looked between the salmon chunks, so I thought it would be pretty to do the same with the lime here. Completely optional but if you decide to do this, keep in mind that the lime juice will begin to cook the shrimp if you prep these too far in advance.

Grilled Cilantro Lime Shrimp Kebabs
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 kebab • Old Points: 1 pts • Weight Watcher Points+: 2 pt
Calories: 74 • Fat: 1 g • Carb: 3 g • Fiber: 1 g • Protein: 13 g • Sugar: 0 g
Sodium: 384 mg (with salt) • Cholest:94 mg

Ingredients:

32 jumbo raw shrimp, peeled and deveined (17.5 oz after peeled)
3 cloves garlic, crushed
24 slices (about 3) large limes, very thinly sliced into rounds (optional)
olive oil cooking spray (I use my mister)
1 tsp kosher salt
1 1/2 tsp ground cumin
1/4 cup chopped fresh cilantro, divided
16 bamboo skewers soaked in water 1 hour
1 lime cut into 8 wedges

Directions:

Heat the grill on medium heat and spray the grates with oil. Season the shrimp with garlic, cumin, salt and half of the cilantro in a medium bowl.

Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 8 pairs of parallel skewers to make 8 kebabs total.

Grill the shrimp, turning occasionally, until shrimp is opaque throughout, about 1 to 2 minutes on each side. Top with remaining cilantro and fresh squeezed lime juice before serving.

Makes 8 kebabs.

References

^{^} Cilantro Lime Shrimp (www.gordon-ramsay-recipe.com)
^{^} cilantro lime rice (www.gordon-ramsay-recipe.com)
^{^} fiesta bean salad (www.gordon-ramsay-recipe.com)
^{^} salmon kebabs (www.gordon-ramsay-recipe.com)

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Grilled Shrimp and Watermelon Chopped Salad

Chopped romaine tossed with sweet, juicy watermelon, grilled shrimp and goat cheese and a golden balsamic vinaigrette – I’ll be making this salad all summer!!

I’m so excited to share this recipe with you, it’s so good I plan on making it again for dinner tonight so my husband gets to try it. I put this together in about 20 minutes, so it’s perfect for busy weeknights. The dressing is DEE-LICIOUS, I used DeLallo’s golden balsamic vinegar^[1], which is made from white grapes rather than red and has a sweetly rich taste – it’s fabulous! They sell it at my local supermarket, or you can buy it online^[2], but if you want to use regular balsamic, that would work fine too.

I love watermelon in my salad, mostly because I’m not much of a tomato lover. A few weeks ago while in the airport headed to Seaside Fl, I stopped to grab a bite at Marcus Samuelsson’s new restaurant Uptown Brasserie located at the new JFK Delta terminal 4, and ordered a salad just like this. Eating healthier while traveling is getting so much easier these days, a good thing although they also have a Shake Shack which after seeing the calories on the menu, I opted not to try.

Hope you enjoy this salad, I’ll be making this one all summer!

Grilled Shrimp and Watermelon Chopped Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 salad • Old Points: 7 pts • Points+: 8 pts
Calories: 293 • Fat: 18 g • Carb: 12 g • Fiber: 2 g • Protein: 22 g • Sugar: 7 g
Sodium: 257 mg • Cholesterol: 121 mg

Ingredients:

For the dressing:

2 1/2 tbsp DeLallo golden balsamic vinegar^[3]
1 tsp water
1 tbsp chopped shallots
1/8th tsp kosher salt
pinch fresh black pepper
2 tbsp extra virgin olive oil

For the shrimp:

10 oz shelled and deveined (about 24) large shrimp
1 clove garlic crushed
seasoned salt, to taste (I used Montreal Steak Grill Mates)

For the Salad:

8 cups chopped romaine
4 cups diced watermelon
4 ounces soft goat cheese

Directions:

In a small bowl, combine vinegar, water, shallots, salt and pepper. Gradually add olive oil, stirring until incorporated.

For the shrimp:

If cooking outside on the grill, soak skewers at least 30 minutes.

Season shrimp with seasoned salt, then mix in crushed garlic. Thread the shrimp onto the skewers.

Light
the grill or indoor grill pan on medium to medium-high flame, when hot spray the
grates with oil and grill the shrimp about 1 to 2 minutes on each side.
Set aside.

In a large bowl toss the romaine with the dressing.
Divide between for plates and top with watermelon, goat cheese and
grilled shrimp.

Disclosure: This post is sponsored by DeLallo^[4]. I only share products I use in my own kitchen. I created this recipe and received compensation to do
so.

References

^{^} DeLallo’s golden balsamic vinegar (www.delallo.com)
^{^} online (www.delallo.com)
^{^} DeLallo golden balsamic vinegar (www.delallo.com)
^{^} DeLallo (www.delallo.com)

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