Grilled Shrimp and Vegetable Salad
12.3g
Net Carbs
19.5g
Protein
22.9g
Fat
3.5g
Fiber
338
Calories
Ingredients:
- 1 pound (16 ounces) frozen peeled and deveined shrimp
- 4 tablespoons chopped fresh parsley, divided
- 1/2 cup olive oil, divided
- 1/2 teaspoon minced or pressed fresh garlic
- 3/4 teaspoon salt, divided
- 2 1/2 tablespoons balsamic vinegar
- 1/4 teaspoon ground black pepper
- 3/4 unpeeled fresh eggplant (411g), cut into 1/2-inch thick rounds
- 2/3 large yellow bell pepper (124g), seeds and stem removed and cut into two portions
- 1 medium red bell pepper (119g), seeds and stem removed and cut into two portions
- 1/2 large zucchini (162g), cut lengthwise into 1/2-inch thick planks
- 1 medium red onion (128g), cut into 1/2-inch thick slices
- 2 small fresh plums (132g), halved and pits removed
- 1 small ear yellow corn (73g)
- 3 ounces feta cheese
Directions:
Special equipment: 6 skewers, soaked in water if wooden, are needed for this recipe.
- Thaw the shrimp in the refrigerator for 12 hours, or quickly thaw in a bowl of cold water. Heat grill on high.
- In a small bowl, combine 2 tablespoons chopped parsley, 1 tablespoon olive oil, minced or pressed garlic, and a pinch of salt. Place the shrimp on skewers, and drizzle the parsley oil over the shrimp, coating all the shrimp.
- In a jar with a tight fitting lid, combine 1/3 cup olive oil, balsamic vinegar, 1/5 teaspoon salt and pepper, shaking until well combined. Arrange prepared vegetables in a single layer on a platter or sheet pan and use a basting brush to coat both sides of all the vegetables and corn with this dressing. You should have roughly 5 tablespoons dressing left over after coating all the vegetables.
- Reduce the grill flame to medium, and place the vegetables and plums on the grill in a single layer, grilling on this first side for 6 minutes. Flip each of the vegetables and add the shrimp skewers to the grill. Flip the shrimp after 3 minutes, and grill until pink and opaque, about 3 more minutes. Remove all the vegetables and shrimp from the grill.
- Roughly chop the vegetables and plums and place in a large bowl. Remove the corn kernels from the cob, adding 1/3 cup (48g) to the bowl with the vegetables. Add the shrimp, drizzle with the remaining dressing, and toss to evenly coat and distribute. Top with remaining parsley and crumbled feta cheese, and serve.
One serving is about 5 ½ ounces of the grilled vegetable blend, 2 ounces cooked shrimp, ½ ounce crumbled feta, and a scant tablespoon dressing.
