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Giada Shrimp and Endive Salad

Giada Shrimp and Endive Salad - recipe card
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A light and refreshing salad featuring plump, citrus-marinated shrimp paired with crisp Belgian endive and a bright lemon vinaigrette. The bitterness of the endive is balanced by sweet orange segments and creamy avocado, creating a sophisticated starter or light main course.

Ingredients

Scale
  • 1 lb large shrimp (21–25 count), peeled and deveined
  • 2 tbsp fresh lemon juice (from 1 lemon)
  • 1 tsp lemon zest (from 1 lemon)
  • 3 tbsp extra-virgin olive oil, divided
  • 1/2 tsp kosher salt, divided
  • 1/4 tsp freshly ground black pepper, divided
  • 4 heads Belgian endive (about 12 oz total), trimmed and leaves separated
  • 2 medium navel oranges, peeled and segmented
  • 1 medium avocado, halved, pitted, and sliced
  • 1/4 cup fresh parsley leaves, roughly chopped
  • 2 tbsp capers, drained and rinsed
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard

Instructions

  1. In a medium bowl, combine the peeled and deveined shrimp with 1 tablespoon of lemon juice, the lemon zest, 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper. Toss gently to coat, then let marinate at room temperature for 10 minutes while you prepare the remaining ingredients. This brief marinade brightens the shrimp without cooking it, ensuring a clean, fresh flavor.
  2. While the shrimp marinates, prepare the citrus: using a sharp knife, cut off the top and bottom of each orange, then slice off the peel and white pith in strips, following the curve of the fruit. Working over a small bowl to catch the juice, cut between the membranes to release the segments into the bowl. Reserve 1 tablespoon of the collected juice for the vinaigrette.
  3. Make the vinaigrette: in a small bowl, whisk together the reserved orange juice, the remaining 1 tablespoon of lemon juice, the red wine vinegar, Dijon mustard, remaining 1/4 teaspoon of kosher salt, and remaining 1/8 teaspoon of black pepper. Slowly drizzle in the remaining 2 tablespoons of olive oil while whisking constantly until the dressing is emulsified and slightly thickened.
  4. Arrange the Belgian endive leaves in a fan pattern on a large serving platter or on four individual plates, with the pointed ends facing outward. The leaves should overlap slightly to create a bed for the other ingredients.
  5. Toss the marinated shrimp with the chopped parsley and capers in the bowl used for marinating. Because the shrimp are not cooked, they remain tender and succulent, and the capers add a briny pop that complements the citrus.
  6. Scatter the orange segments and avocado slices evenly over the endive leaves. Arrange the shrimp mixture on top, distributing evenly.
  7. Drizzle the vinaigrette generously over the entire salad, using all of it to ensure each leaf gets some dressing. Serve immediately, as the avocado will brown and endive will wilt if left to sit. For a more substantial meal, you can quickly sear the shrimp in a hot skillet for 1-2 minutes per side before assembling, but this recipe keeps them raw for a delicate texture.

Notes

Store leftover salad components separately in airtight containers in the refrigerator for up to 1 day. The assembled salad does not keep well because the endive wilts and avocado browns. To re-crisp endive leaves, soak them in ice water for 10 minutes, then pat dry. Do not freeze. For a warm variation, sear the shrimp in a hot skillet with 1 tablespoon olive oil over medium-high heat for 1-2 minutes per side until pink and opaque, then cool slightly before assembling.

Nutrition

Keywords: shrimp and endive salad, Giada De Laurentiis recipe, Italian seafood salad, no-cook salad, Belgian endive salad, lemon vinaigrette, weeknight dinner, light main course, summer salad, shrimp salad

Find it online: https://giadacooks.com/giada-shrimp-and-endive-salad/