Shrimp and Radicchio Salad

Shrimp and Radicchio Salad

This protein-packed salad is diabetes-friendly and heart-healthy, too. Perfect for lunch or dinner.

Nutrition & Movement

Prep Time:  10 Min, plus chilling time
Cook Time: 0
Ready In: 10 Min, plus chilling time


This protein-packed salad is diabetes-friendly and heart-healthy, too. Perfect for lunch or dinner. 

  •  1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 3 medium garlic cloves, minced
  • 1 medium shallot, minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound fresh (never frozen) cooked bay shrimp
  • 1 medium head Boston lettuce, shredded
  • 1 medium head radicchio lettuce, shredded


  1. In a medium bowl, combine the olive oil, vinegar, garlic, shallots, mustard, horseradish and pepper. Add the shrimp and toss well. Chill in the refrigerator for 30 minutes.
  2. Just before serving, combine the lettuce and radicchio in a serving bowl. Place the shrimp mixture on top, toss, and serve.
  3. Note: Vary this recipe by using pan-seared scallops or leftover rotisserie chicken instead of shrimp. 

Nutritional Information:

Per serving (1/3 cup shrimp and marinade plus ½ cup lettuce and radicchio): Choices/exchanges 1 nonstarchy vegetable; 2 lean protein; 2 fat; calories 200 (from fat 130); fat 14 g (saturated 1.9g, trans 0.0g); cholesterol 105 mg; sodium 140 mg; potassium 400 mg; total carbohydrate 5 g (dietary fiber 1 g, sugars 1 g); protein 15 g; phosphorus 175 mg.

Recipe from Quick Diabetic Recipes for Dummies (Wiley, January 2018, ISBN: 978-1-119-36323-1, $22.99). For more information, please visit the book's page on


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