Shrimp and Radicchio Slaw Recipe



For the radicchio:

  • ½ medium head of radicchio, cored and thinly sliced
  • ½ cup fresh basil leaves, cut into chiffonade (stack the leaves about 5 at a time, roll them up like a rug, and thinly slice them) 
  • 1 thick slice bacon, diced or sliced ¼-inch thin
  • 2 tablespoons olive oil, for cooking
  • 8 ounces medium shrimp, peeled and deveined
  • Salt

For the dressing:

  • ½ cup small cherry or grape tomatoes, halved
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced or grated
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • Freshly grated black pepper

More Recipes

by Carolynn Carreño

Although you can find it grocery stores year-round, technically speaking, radicchio, like all members of the chicory family to which it belongs, is a winter vegetable. In this warm-ish slaw, the slightly bitter taste of radicchio is made more palatable with warm bacon and a touch of sugar in the dressing. Laced with loads of basil, it is also a gentle if perhaps premature reminder that summer still exists. Dressing the tomatoes separately with salt and either oil or vinaigrette is something that I learned from working with Nancy Silverton: if you make each layer of flavor as good as it can be, then the dish will be as good as it can be.

Double this recipe if you're cooking for two, or if you want a wilted slaw with room temperature shrimp for tomorrow's lunch. You can also make it with sea scallops in place of the shrimp. 

Click here to see Shrimp Recipes for Any Day of the Week

Carolynn Carreño is the writer of the weekly column Cooking for One (Two if You're Lucky) and can also be found on her website.


For the radicchio:

Combine the radicchio and basil in a bowl big enough to toss it comfortably. 

Heat the olive oil in a large skillet over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is golden brown but not crispy, 3-5 minutes. 

Add the bacon and the rendered fat to the bowl with the radicchio. Add 2 tablespoons of olive oil to the pan you cooked the bacon in and then add the shrimp. Season the shrimp with salt, and cook for about 1 minute per side, until they are cooked through. Add the shrimp to the bowl with the radicchio.

For the dressing:

In a mixing bowl, add the tomatoes, olive oil, vinegar, garlic, salt, sugar, and pepper. Stir to combine and drizzle the tomatoes and dressing over the slaw; you may not use all of the dressing. Toss the slaw, eat, and try to remember that summer is just around the bend. 


Calories per serving:

1,104 calories

Dietary restrictions:

Low Carb

Daily value:



  • Fat 94g 145%
  • Carbs 15g 5%
  • Saturated 15g 77%
  • Fiber 2g 8%
  • Trans 0g
  • Sugars 10g
  • Monounsaturated 64g
  • Polyunsaturated 11g
  • Protein 52g 104%
  • Cholesterol 384mg 128%
  • Sodium 1,652mg 69%
  • Calcium 225mg 22%
  • Magnesium 119mg 30%
  • Potassium 1,138mg 33%
  • Iron 3mg 19%
  • Zinc 4mg 28%
  • Phosphorus 594mg 85%
  • Vitamin A 99µg 11%
  • Vitamin C 20mg 34%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 2mg 10%
  • Vitamin B6 0mg 12%
  • Folic Acid (B9) 64µg 16%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 14mg 69%
  • Vitamin K 308µg 385%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!