Grilled Garlic Shrimp with Charred Broccoli + Cucumber-Cabbage Crunch Salad (Serves 2)
Weeknight-friendly seafood without pasta or stir-fry: shrimp quickly grilled and served with charred broccoli and a cucumber-cabbage crunch salad.
Back to full listIngredients
- Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced) 1 lb $7.99 (sale)
- Broccoli Crown 1 lb, cut into long florets $2.99/lb
- Organic Cucumber 1, thinly sliced $1.29
- Organic Green Cabbage (or Organic Red Cabbage) 1/2 small head, thinly sliced $2.49/lb
- Simple Truth Organic® Garlic Bulbs 2 cloves, grated/minced $2.79
- Olive oil 3 tbsp, divided
- Apple cider vinegar (or lemon juice) 2 tbsp
- Salt to taste
- Black pepper to taste
- Optional: paprika or Old Bay-style seasoning 1 tsp
Instructions
- Prep salad: Toss cabbage and cucumber with 1 tbsp olive oil, vinegar, 1/2 tsp salt, and pepper. Let sit while you grill.
- Season shrimp: Pat shrimp dry. Toss with 1 tbsp olive oil, garlic, salt, pepper, and optional paprika/seasoning.
- Grill broccoli: Toss broccoli with 1 tbsp olive oil, salt, and pepper. Grill over medium-high 3–5 minutes per side until charred-tender (or use a grill pan on the stove).
- Grill shrimp: Grill shrimp on skewers or a grill basket 1–2 minutes per side until just pink and firm.
- Serve: Plate grilled shrimp with charred broccoli and the crunchy cucumber-cabbage salad.
Health notes: Lean, high-protein meal with lots of fiber. Keep dressing light to reduce calories.
Drink pairing: Washington Sauvignon Blanc or a dry cider.