From Giada’s Eat Better, Feel Better cookbook, this Shrimp and Endive Salad is another tasty creation by Giada De Laurentiis. It features shrimp, endive, arugula, orange, and avocado. This vibrant salad is perfect for a light meal and serves up to 4 people.

Recipe Ingredients

For the Shrimp

• 1 tbsp of olive oil
• 16 large shrimp (just over ½ pound), peeled and deveined
• ½ tsp of kosher salt

For the Salad

• 1 tbsp of whole-grain mustard
• 2 tbsp of fresh lemon juice (from 1 lemon)
• 3 tbsp of extra-virgin olive oil
• ¾ tsp of kosher salt
• 2 Belgian endives, sliced lengthwise into 1-inch strips
• 4 cups of baby arugula
• 1 orange, segmented
• 1 avocado, diced
• ¼ cup of torn fresh basil leaves

How To Make Giada Shrimp and Endive Salad

1. Heat Your Skillet: Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp, spreading them out in an even layer. If your skillet isn’t large enough, you can cook the shrimp in two batches to make sure they all touch the hot surface.
2. Cook the Shrimp: Season the shrimp with ½ teaspoon of kosher salt. Let them cook undisturbed for about 2 minutes, until the undersides turn bright pink and just start to brown. Flip the shrimp and cook for an additional 1 to 2 minutes, or until they are fully opaque. Set the shrimp aside and let them cool slightly.
3. Mix the Dressing: In a large bowl, whisk together 1 tablespoon of whole-grain mustard, 2 tablespoons of fresh lemon juice, 3 tablespoons of extra-virgin olive oil, and ½ teaspoon of kosher salt. The dressing should be smooth and well-combined.
4. Toss the Shrimp: Once the shrimp have cooled a little, toss them in the bowl with the dressing. Make sure they’re evenly coated, then divide the shrimp among four serving plates. Leave the dressing in the bowl for the salad.
5. Prepare the Salad: To the remaining dressing, add the sliced Belgian endive, baby arugula, segmented orange, diced avocado, torn basil leaves, and the remaining ¼ teaspoon of kosher salt. Toss everything gently to ensure the salad is evenly coated with the dressing.
6. Assemble and Serve: Top each plate of shrimp with a generous portion of the salad. Make sure each plate gets a good mix of endive, arugula, orange, avocado, and basil. Serve immediately while the shrimp is still slightly warm for the best flavor.

Recipe Tips

• Add some crunch: Try tossing in toasted almonds or walnuts for a bit of crunch in your salad. They complement the shrimp and arugula nicely, adding a satisfying texture.
• Make it heartier: If you’re looking for a more filling meal, add a cup of cooked quinoa or couscous. It bulks up the salad and adds a nice bite.
• Use fresh herbs: Swap out basil for fresh mint or cilantro to change up the flavor profile. I’ve tried mint once, and it gave the dish an unexpected brightness.
• Adjust the citrus: If you don’t have an orange on hand, use grapefruit or blood orange for a slightly different taste. Grapefruit adds a tangy bitterness that pairs well with shrimp.
• Chill before serving: If you have time, refrigerate the salad for about 15 minutes before serving. The shrimp and citrus flavors meld beautifully when slightly chilled.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Baccala Salad
• Giada Roasted Cauliflower and Baby Kale Salad
• Giada Broiled Salmon and Fennel Salad