Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio

This grilled shrimp salad is a bright, refreshing dish ideal for spring and summer meals. It combines tender, quickly grilled shrimp with citrusy orange segments, bitter endive and radicchio, and peppery baby arugula. The simple dressing—olive oil, lemon and orange juice, garlic and a pinch of salt—keeps flavors clean and fresh while letting the shrimp and greens shine. The recipe is naturally Whole30-friendly, dairy-free, egg-free and gluten-free, and it comes together in about 20 minutes, so it’s perfect for busy weeknights or a light weekend lunch.

The contrast of textures is one of the highlights: juicy shrimp, crisp endive leaves, crunchy radicchio and soft arugula. Orange sections add natural sweetness and acidity that complements the savory grilled shrimp. You can cook the shrimp on a grill pan, in a skillet, or thread them on skewers and grill outdoors. Serve the salad immediately while the shrimp are still slightly warm, or chill the shrimp after cooking and assemble later for a cool salad. Either way, this dish is versatile and simple to scale up for guests.

Why this salad works

The combination of citrus and grilled seafood is a classic pairing—acid brightens the richness of shrimp without overpowering it. Bitter greens like endive and radicchio bring balance and structure, while arugula provides peppery notes. The dressing is intentionally light to preserve those contrasts. Because the shrimp cook very quickly, the salad takes minimal active time and remains a great option when you want something healthy and satisfying without a lot of fuss.

Recipe overview

• Total time: 20 mins
• Yield: 4 servings
• Serving size: about 1/2 cup
• Calories: 254 | Protein: 29 g | Carbs: 21 g | Fat: 7.5 g | Fiber: 13 g | Sugar: 8 g

Tips: Pat shrimp dry before seasoning so they sear quickly. If using frozen shrimp, thaw completely and drain well. For more char, preheat your grill or pan to medium-high and avoid overcrowding. To prepare ahead, grill shrimp and chill separately; toss with greens just before serving so the leaves stay crisp.

Ingredients

• 1 lb jumbo peeled and deveined raw shrimp
• 1/2 teaspoon kosher salt, divided
• 4 tsp extra-virgin olive oil, divided
• 1 clove garlic, crushed
• Juice of 1 lemon, divided
• 1 cup fresh arugula
• 3 endive, chopped
• 1 cup torn radicchio
• 1 navel orange, juiced
• 1 navel orange, peeled and sectioned
• Freshly ground black pepper, to taste

Instructions

1. In a large bowl, season the shrimp with 1/4 teaspoon salt. Drizzle with 1 teaspoon of olive oil, add the crushed garlic and the juice of half a lemon, and toss to coat. Let sit for a few minutes while you preheat the grill or grill pan.
2. Preheat an outdoor grill or a grill pan over medium-high heat. Lightly oil the grill grates or spray the pan. Grill the shrimp until opaque and just cooked through, about 2 minutes per side depending on size. Remove shrimp to a bowl and allow to cool slightly; you may refrigerate if you prefer a chilled salad.
3. In a large serving bowl, combine the orange sections, the juice from the second orange, the remaining lemon juice, arugula, chopped endive and torn radicchio. Drizzle the remaining 3 teaspoons of olive oil over the greens, add 1/4 teaspoon salt (or to taste) and freshly ground black pepper. Add the grilled shrimp and gently toss to combine. Serve immediately.

Serving suggestions and variations

• Serve with crusty bread or a side of quinoa for a heartier meal.
• Swap arugula for mixed baby greens if you prefer a milder flavor.
• Try blood oranges or cara cara oranges when in season for a colorful twist.
• Add a handful of toasted almonds or pistachios for crunch and extra protein.

Storage

Store leftover shrimp and dressing separately from the greens in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the salad crisp.

Nutrition

Per serving (approximate): Calories 254; Protein 29 g; Carbohydrates 21 g; Fat 7.5 g; Fiber 13 g; Sugar 8 g; Cholesterol 172 mg; Sodium 396 mg.

This grilled shrimp salad is an easy, elegant option that celebrates seasonal citrus and quick-cooking seafood. It’s ideal for warm-weather meals or anytime you want a flavorful, light entrée. Enjoy!