Shrimp and Grape Salad

Shrimp and Grape Salad

Serves 4 to 6

Plump shrimp and sweet grapes in a light vinegar and mayonnaise dressing lend just the right touch of casual refinement to a backyard al fresco meal or upscale picnic outing. Serve with chilled sliced tomatoes, white sparkling wine and crusty bread with butter.

  • 1 tablespoon extra-virgin olive oil
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon fine sea salt
  • 3/4 cup celery, finely chopped
  • 1/4 cup chives, finely chopped
  • 1 cup seedless green grapes, halved
  • 1 tablespoon white wine vinegar
  • 1 tablespoon sunflower or safflower oil
  • 1 tablespoon mayonnaise
  • 1 teaspoon agave nectar
  • Ground black pepper, to taste
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Heat olive oil in a large skillet over medium heat. Add shrimp, garlic and salt and cook until shrimp are just pink and cooked through. Transfer shrimp and pan juices to a bowl. Refrigerate just until cooled, then add celery, chives and grapes to shrimp. Set aside.

In a small bowl, whisk together the vinegar, sunflower oil, mayonnaise, agave nectar, pepper and salt to taste. Transfer to bowl with shrimp and toss well.

Nutritional Info: 
Per Serving:190 calories (80 from fat), 9g total fat, 1.5g saturated fat, 140mg cholesterol, 280mg sodium, 8g carbohydrate (0g dietary fiber, 5g sugar), 19g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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