About This Recipe

The bright pink shrimp, deep purple-red radicchio, and flecks of green parsley make this dish one of the prettiest in the book. It also tastes good! If you have a grill— or even just a grill pan—try grilling the radicchio instead of oven-roasting it. The slight char from grilling gives the bitter leaves a delicious layer of complexity.

As Found in

The Obesity Code Cookbook

Purchase Book

Shrimp & Radicchio
Nutrition Info Print Recipe
  • Prep: 25 m
  • Cook: 17 m


  • 2 heads radicchio
  • 1 lb medium shrimp
  • 1 lb grape tomatoes
  • 2 sprigs flat-leaf parsley
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • salt and pepper
Citrus Vinaigrette
  • 1 lemon
  • 6 tbsp olive oil
  • 2 tsp Dijon mustard
  • salt and pepper to taste


  1. Assemble, prepare, and measure ingredients. Trim and chop radicchio into large chunks. Peel and devein shrimp. Slice tomatoes in half. Mince parsley leaves. Zest and juice lemon. Preheat oven to 425°F/220°C.
  2. For the salad, toss radicchio in a bowl with 2 tablespoons of olive oil and vinegar. Season with salt and pepper. Spread radicchio in a single layer on a baking sheet and roast for 10–12 minutes, until crisp and brown around the edges.
  3. While radicchio is roasting, toss shrimp with remaining 1 tablespoon of olive oil. Season with salt and pepper. Place shrimp on a baking sheet, add to oven with radicchio, and roast for 3–5 minutes, or until shrimp form C shapes. Remove shrimp and radicchio from oven and set aside.
  4. For the vinaigrette, in a small bowl, whisk together 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, olive oil, and mustard. Season with salt and pepper.
  5. To finish the salad, combine radicchio, shrimp, and tomatoes in a large bowl. Add vinaigrette and toss gently to combine. Sprinkle with parsley.
  6. To serve, divide among four individual bowls.
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