Shrimp and Radicchio Slaw Recipe


Cal/Serving: 952
Daily Value: 48%

Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Alcohol-Free
Vitamin A1175IU24%
Vitamin C14mg24%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg5%
Niacin (B3)2mg8%
Vitamin B60mg9%
Folic Acid (B9)54µg13%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E13mg66%
Vitamin K291µg363%
Fatty acids, total monounsaturated65g0%
Fatty acids, total polyunsaturated10g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

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:

  • 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


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. 

Recipe Details

Servings: 1

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human