Grilled jumbo shrimp salad bowls with garlic sauce

COOK IT AT HOME

Grilled jumbo shrimp salad bowls with garlic sauce

Shrimp cook quickly, so the salads and bread should be ready before they reach the grill. This home bowl follows the menu’s combination of shrimp, cabbage salad, garden salad, garlic sauce and pita. The recipe uses six jumbo shrimp per serving, but weight is included because shrimp labeled jumbo can vary widely between shops.

Makes

4 bowls; 6 shrimp each

Prep

25 minutes

Cook

8 minutes

Additional time

None

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 24 jumbo raw shrimp, about 1½ lb peeled weight, deveined
• 4 tablespoons olive oil, divided
• 4 tablespoons lemon juice, divided
• 2 garlic cloves, minced
• 1 teaspoon paprika
• ¾ teaspoon fine salt, divided
• ¼ teaspoon black pepper
• 3 cups finely shredded cabbage
• 4 cups chopped romaine
• 1 cucumber, diced
• 2 tomatoes, diced
• ¼ cup chopped parsley
• ½ cup prepared garlic sauce (toum)
• 4 pita breads

Step-by-step method

1. Pat shrimp dry and check that shells and veins are removed. Leave tails on for appearance or remove them for easier bowl eating. Refrigerate while preparing vegetables.
2. Toss cabbage with 1 tablespoon oil, 1 tablespoon lemon juice and ¼ teaspoon salt. Combine romaine, cucumber, tomatoes and parsley in a separate bowl. Whisk 1 tablespoon oil and 2 tablespoons lemon juice for its dressing, but wait to add it.
3. Heat a grill or grill pan to medium-high. Coat shrimp with remaining 2 tablespoons oil, remaining tablespoon lemon juice, garlic, paprika, remaining ½ teaspoon salt and pepper immediately before cooking.
4. Thread shrimp onto metal skewers or well-soaked wooden ones so they can be turned easily. Grill about 2–3 minutes per side, turning once, until opaque and firm and the thickest shrimp reaches 145°F. Very large shrimp may need another minute; stop before they become tight and rubbery.
5. Move cooked shrimp to a clean plate. Warm pita in a dry skillet for 20–30 seconds per side while the shrimp briefly rest.
6. Dress the garden salad and divide both salads between bowls. Add six shrimp and 2 tablespoons prepared toum to each. Serve pita alongside and provide a small plate for tails if left on.

Helpful tips & substitutions

• Thaw frozen shrimp overnight in the refrigerator, not on the counter.
• For indoor cooking use a broad skillet and two batches so moisture can evaporate.
• Garlic sauce may be strong; serve it on the side so guests can choose how much to use.

Storage & make-ahead

Refrigerate cooked shrimp within 2 hours, or 1 hour above 90°F, and use within 3–4 days. Keep salads and sauce separate; dressed salad is best the same day. Reheat shrimp gently to 165°F if serving hot.

How to serve it

A few lemon wedges and sliced radishes are enough to complete this salad-based meal.