Grilled Shrimp & Calamari Salad Recipe - Laura Vitale - Laura in the Kitchen Episode 434

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides similar health benefits with a mild flavor.

shrimp

🥗Healthier: scallops

💰Cheaper: tilapia

Scallops are leaner while tilapia is a budget-friendly fish alternative.

mixed greens

🥗Healthier: spinach

💰Cheaper: romaine lettuce

Spinach is nutrient-dense while romaine is more economical.

avocado

🥗Healthier: hummus

💰Cheaper: mashed peas

Hummus adds creaminess with fewer calories, while mashed peas are cost-effective.

In a bowl, combine parsley, thyme, minced garlic, lemon zest, and lemon juice.

Season the mixture with salt and black pepper, then mix it together.

Add olive oil to the mixture and stir to combine.

Set the marinade aside for a moment.

Prepare the calamari by cutting it open to lay it flat and scoring it for even grilling.

Add the calamari to the marinade, then add the shrimp after cleaning and drying it on paper towels.

Mix the shrimp and calamari in the marinade to coat them evenly and let sit for 5 minutes.

Preheat the grill pan until it's very hot.

Place the calamari and shrimp on the grill pan, cooking for about 1 minute on each side until cooked through and slightly charred.

Remove the seafood from the grill and let it cool for a few minutes.

Slice the fennel thinly and add it to the baby arugula in a salad bowl.

Slice the roasted pepper and add it to the salad bowl as well.

Make a vinaigrette with fresh orange juice, salt, pepper, and olive oil, whisking it together.

Pour most of the vinaigrette over the salad and toss to combine, reserving some for drizzling later.

Arrange the grilled shrimp and calamari on top of the salad.

Drizzle the reserved vinaigrette over the seafood and salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens