Grilled Mixed Seafood Salad Recipes

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GRILLED SEAFOOD SALAD



Grilled Seafood Salad image

This easy recipe combines shrimp with tender bay scallops, calamari, crisp arugula, and radicchio. Tossed with a lemony dressing, it makes a flavorful summer lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
1 pound calamari, bodies and tentacles, cleaned
1 pound small shrimp, peeled and deveined
1/2 pound tiny bay scallops
1 small head radicchio, shredded
1/2 small bunch arugula, stems removed, leaves cut into very thin strips
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • In a medium bowl, whisk together oil, lemon juice, and parsley until well combined; set vinaigrette aside.
  • Heat a grill that has a fine-mesh grill basket, or a grill pan, over medium-high heat. Place calamari, shrimp, and scallops in a medium bowl. Add 2 tablespoons reserved vinaigrette, and toss to coat. Grill seafood in batches until browned and cooked through, about 2 minutes on each side for shrimp and calamari, and 1 minute for scallops. Slice grilled calamari bodies into rings, and place in a clean bowl with remaining grilled seafood. Add shredded radicchio and arugula, and toss with remaining vinaigrette. Season with salt and pepper, and serve at room temperature on small plates or scallop shells.

Nutrition Facts : Calories 185 g, Cholesterol 227 g, Fat 7 g, Protein 26 g, Sodium 168 g

GRILLED MIXED-SEAFOOD SALAD



Grilled Mixed-Seafood Salad image

Whether it's dinner on the deck or supper by a cozy fire, this flavor-packed entrée is sure to please!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 6

Number Of Ingredients 16

1/2 cup olive or vegetable oil
1/4 cup balsamic vinegar
2 tablespoons white wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1 lb marlin, swordfish or tuna steaks, 3/4 to 1 inch thick
12 uncooked large shrimp, peeled and deveined
1 medium fennel bulb, cut crosswise into 6 slices
10 leaves romaine lettuce, coarsely shredded
1 small bunch arugula, torn into bite-size pieces
1 can (14 oz) artichoke hearts, drained
1/2 small red onion, thinly sliced
12 cherry tomatoes
12 kalamata or pitted ripe olives

Steps:

  • In small bowl, mix all vinaigrette ingredients until well blended.
  • In shallow glass or plastic bowl, place fish steaks, shrimp and 1/4 cup of the vinaigrette; turn fish and shrimp to coat with marinade. Cover and refrigerate 1 hour. Reserve remaining vinaigrette.
  • Heat coals or gas grill for direct heat. Remove fish and shrimp from marinade; reserve marinade. Cover and grill fish and fennel over medium heat 5 minutes; brush with marinade. Add shrimp.
  • Cover and grill 5 to 15 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
  • Arrange romaine and arugula on serving platter. Cut fish into bite-size pieces. Arrange fish, shrimp, fennel and remaining ingredients on romaine mixture. Serve with remaining vinaigrette.

Nutrition Facts : Calories 285, Carbohydrate 14 g, Cholesterol 70 mg, Fat 2, Fiber 6 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg

MIXED SEAFOOD SALAD



Mixed Seafood Salad image

Provided by Guy Fieri

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 22

2 cups dry white wine
1 tablespoon whole black peppercorns
8 sprigs fresh thyme
4 bay leaves
4 sprigs fresh dill
2 serrano chiles, halved, seeded and deveined
2 lemons, quartered
1 bulb fresh fennel, cut into 1/8-inch slices
1 pound medium-large shrimp, peeled and deveined
1 pound cleaned squid tubes and tentacles, tubes cut into 1/4-inch circles (see Cook's Note)
1 pound large sea scallops, halved
2 Meyer lemons, juice and zest of
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh oregano
1 teaspoon fresh ground black pepper
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted, chopped
1/2 cup sliced pepperoncini peppers
2 orange bell peppers, cheeks only, cut into 1/4-inch dice
4 cups baby arugula
1 cup crumbled feta
2 tablespoons capers, drained

Steps:

  • For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes.
  • For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncinis and bell peppers. Toss well.
  • Arrange a bed of arugula on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.

GRILLED SEAFOOD SALAD



Grilled Seafood Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 cup olive oil
2 garlic cloves, coarsely chopped
1 tablespoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh thyme leaves
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
12 ounces sea scallops
12 ounces squid, bodies only
3 ounces arugula leaves (about 6 cups)
2 carrots, peeled, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1 (15-ounce) can white beans (cannellini), drained, rinsed
1 large head radicchio, leaves separated

Steps:

  • Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.
  • Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings.
  • Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.
  • Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.

SEAFOOD SALAD III



Seafood Salad III image

Low fat and filling. I use imitation crab in this, but it also works well with lobster, real crab and shrimp. For a tangy flavor, add 1 teaspoon mustard.

Provided by Krista B

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 5m

Yield 4

Number Of Ingredients 8

1 cup light mayonnaise
1 tablespoon white sugar
¼ teaspoon salt
1 teaspoon white vinegar
2 teaspoons skim milk
1 cup imitation crabmeat, flaked
1 stalk celery, chopped
1 tablespoon finely chopped green bell pepper

Steps:

  • In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 15.1 g, Cholesterol 29.4 mg, Fat 19.8 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 3 g, Sodium 986.1 mg, Sugar 8.6 g

GRILLED SEAFOOD SALAD



Grilled Seafood Salad image

This seafood salad, sizzled on a grill (or in a grill pan or under the broiler), delivers lightly smoky swagger and, thanks to radicchio, a welcome edge of bitterness. A substantial salad, it can be a curtain raiser or part of a buffet for summer dinner at home. It might even be carried to a picnic. But it begs to be served a bit warm.

Provided by Florence Fabricant

Categories     salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 13

12 large shrimp, peeled
1/2 pound sea scallops, hard tendon removed
1/2 pound swordfish, skinless, in 1 1/2-inch chunks
2 small to medium calamari, cleaned
6 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
Salt and ground black pepper
1 small head radicchio, quartered
2 slices sourdough bread from the center of a round loaf
3 scallions, trimmed and chopped
1 tablespoon capers in vinegar, drained
1 clove garlic, peeled
1 tablespoon minced flat-leaf parsley leaves

Steps:

  • Combine shrimp, scallops, swordfish and calamari in a bowl. Toss with 2 tablespoons oil and 1 tablespoon vinegar. Season with salt and pepper. Light the grill.
  • When hot, use either a grill pan or eight or more thin bamboo skewers, soaked, to cook the seafood. If using a grill pan, heat the pan and brush it with a little oil before adding the shrimp, scallops, calamari and swordfish. Or thread everything but the calamari on the skewers, using 2 skewers at a time so the food will be secure. Sear the seafood, turning it to cook both sides, about 3 minutes per side. Remove to a large cutting board as it finishes cooking. Sear the calamari directly on the grill or in the grill pan, about 2 minutes per side. Add to cutting board. Sear the radicchio quarters briefly, turning once, and toast the bread on the grill. Add to the cutting board.
  • Cut the shrimp in thirds, the scallops and swordfish in half, and slice the calamari thin. Pile in a bowl with the remaining olive oil, vinegar, the scallions and capers. Coarsely chop the grilled radicchio. Add to the bowl. Rub the toasted bread with the garlic, dice it and add it to the bowl. Toss, season with salt and pepper, fold in the parsley and serve warm.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 14 grams, Carbohydrate 28 grams, Fat 18 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 555 milligrams, Sugar 2 grams, TransFat 0 grams

GRILLED SEAFOOD SALAD



Grilled Seafood Salad image

A Betty Crocker Diabetes Cookbook shares a recipe! Grilled shrimp, swordfish and fennel make this dinner salad special.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 15

1/4 cup balsamic vinegar
3 tablespoons olive or vegetable oil
2 tablespoons white wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 tablespoon Dijon mustard
1 tablespoon water
1/4 teaspoon salt
12 uncooked large shrimp (thawed if frozen), peeled, deveined
1 lb swordfish, marlin or tuna steaks, 3/4 to 1 inch thick
1 medium fennel bulb, cut into wedges
10 cups bite-size pieces mixed salad greens
1/2 small red onion, thinly sliced
12 cherry tomatoes, cut in half
12 pitted kalamata or ripe olives

Steps:

  • In tightly covered container, shake vinaigrette ingredients.
  • Place shrimp and fish in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add 1/4 cup of the vinaigrette; turn shrimp and fish to coat. Cover dish or seal bag; refrigerate 30 minutes. Reserve remaining vinaigrette.
  • Heat gas or charcoal grill. Remove shrimp and fish from marinade; reserve marinade and set shrimp aside. Place fish and fennel on grill over medium heat. Cover grill; cook 5 minutes. Brush fish and fennel with marinade; add shrimp. Cover grill; cook 5 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
  • Arrange salad greens on serving platter. Cut fish into bite-size pieces. Arrange fish, fennel, shrimp and remaining salad ingredients on greens. Serve with reserved vinaigrette.

Nutrition Facts : Calories 270, Carbohydrate 10 g, Cholesterol 185 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 4 g, TransFat 0 g

MIXED SEAFOOD GRILL WITH PAPRIKA-LEMON DRESSING



Mixed Seafood Grill with Paprika-Lemon Dressing image

Provided by Bill Granger

Categories     Citrus     Fish     Garlic     Herb     Backyard BBQ     Lemon     Halibut     Shrimp     Squid     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

7 tablespoons olive oil, divided
1/4 cup fresh lemon juice plus lemon wedges for garnish
2 tablespoons chopped fresh Italian parsley
3 garlic cloves, sliced thinly
2 teaspoons paprika
Nonstick vegetable oil spray
2 pounds 1-inch-thick firm white fish fillets (such as halibut), cut crosswise into 2-inch-wide strips
2 pounds uncooked large shrimp, peeled, deveined, tails left intact
2 pounds cleaned fresh or thawed frozen squid, each body cut open on 1 long side and scored lightly (tentacles reserved for another use)

Steps:

  • Whisk 4 tablespoons oil, lemon juice, parsley, garlic, and paprika in small bowl. Season dressing with salt and pepper. DO AHEAD Cover and chill up to 6 hours. Bring to room temperature before using.
  • Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Arrange seafood on baking sheets. Drizzle with 3 tablespoons oil and turn to coat; sprinkle with salt and pepper. Transfer seafood to grill. Cook until just opaque in center, about 4 minutes per side for fish, 2 minutes per side for shrimp, and 30 seconds per side for squid. Arrange on platter. Spoon dressing over. Garnish with lemon wedges.

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Top Asked Questions

How do you make seafood salad?
This seafood salad is a blend of imitation crab and shrimp in a creamy dill dressing with fresh vegetables. An easy high protein lunch option that takes just minutes to make! Bring a pot of salted water to a boil. Add the quartered lemon. Add the shrimp to the pot and cook for 1-2 minutes or until pink and opaque.
What is grilled seafood salad?
This seafood salad, sizzled on a grill (or in a grill pan or under the broiler), delivers lightly smoky swagger and, thanks to radicchio, a welcome edge of bitterness. A substantial salad, it can be a curtain raiser or part of a buffet for summer dinner at home.
How do you make shrimp and fish salad with vinaigrette?
In small bowl, mix all vinaigrette ingredients until well blended. In shallow glass or plastic bowl, place fish steaks, shrimp and 1/4 cup of the vinaigrette; turn fish and shrimp to coat with marinade. Cover and refrigerate 1 hour. Reserve remaining vinaigrette. Heat coals or gas grill for direct heat.
What do you put on a grilled shrimp salad?
Grill scallops and cucumber for tasty toppings on this end-of-summer salad. We've pumped up Grilled Shrimp and Spinach Salad with a colorful mix of sliced mangoes, fresh rapsberries, goat cheese, and of course, grilled shrimp.

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