This nutritious shrimp salad features chicory -- a curly salad green that's high in lutein and zeaxanthin, which are nutrients that keep eyes healthy.

Source: Better Homes and Gardens


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Sprinkle lightly with salt and black pepper.

  • In small saucepan heat oil and garlic over low heat for 5 minutes to infuse the oil with the garlic flavor. Whisk in wine, vinegar, and thyme. Keep warm over very low heat.

  • Meanwhile, heat a grill pan over medium-high heat. Add shrimp; cook for 3 to 5 minutes or until shrimp are opaque, turning once halfway through cooking.

  • In a large bowl combine chicory, spinach, and endive. Add warm garlic mixture; toss gently to coat. Divide among 4 serving plates. Top with grilled shrimp and Parmesan cheese. Makes 4 servings.

Nutrition Facts

288 calories; fat 12g; cholesterol 264mg; saturated fat 3g; carbohydrates 4g; mono fat 6g; poly fat 2g; insoluble fiber 1g; protein 38g; vitamin a 1992.2IU; vitamin c 11.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 4.5mg; vitamin b6 0.2mg; folate 40.3mcg; vitamin b12 2.1mcg; sodium 588mg; potassium 475mg; calcium 212mg; iron 4.9mg.