Recipes

Grilled Shrimp and Vegetable Salad Recipe

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Atkins Grilled Shrimp and Vegetable Salad
12.3g
Net Atkins Count TM
Prep Time: 25 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
19.5g

Protein

22.9g

Fat

3.5g

Fiber

338.2cal

Calories

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INGREDIENTS

  • 0 17/24 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh
  • 1 each Red Bell Pepper, medium
  • 128 grams (1 large=186g) Yellow Bell Pepper
  • 0 1/2 each Zucchini, Large (323g each)
  • 0 1/3 cup Corn Kernels, cut from cob
  • 4 1/2 ounces Red onion (1 cup= 5.6 ounces)
  • 2 small fruit Plums, fresh
  • 4 Tbsp Parsley, fresh, chopped
  • 0 1/2 tsp Garlic
  • 0 1/2 cup Olive Oil
  • 0 3/4 tsp Salt
  • 16 ounce(s) Shrimp, frozen, peeled and deveined
  • 2 1/2 Tbsp Balsamic Vinegar
  • 0 1/4 tsp Black Pepper, ground
  • 3 oz Feta Cheese

DIRECTIONS

Special equipment: 6 skewers, soaked in water if wooden, are needed for this recipe.
  1. Thaw the shrimp in the refrigerator for 12 hours, or quickly thaw in a bowl of cold water. Heat grill on high.
  2. Prepare the vegetables. Slice eggplant into ½-inch thick rounds, cut the bell peppers in half and remove the seeds and stem, cut the zucchini lengthwise into ½ -inch thick slices, cut ½-inch slices of red onion, and slice plums in half. Arrange in a single layer on a platter or sheet pan and set aside.
  3. In a small bowl, combine 2 tablespoons chopped parsley, 1 tablespoon olive oil, minced or pressed garlic, and a pinch of salt. Place the shrimp on skewers, and drizzle the parsley oil over the shrimp, coating all the shrimp.
  4. In a jar with a tight fitting lid, combine 1/3 cup olive oil, balsamic vinegar, 1/5 teaspoon salt and pepper, shaking until well combined. Use a basting brush to coat both sides of all the vegetables and corn with this dressing. You should have roughly 5 tablespoons dressing left over after coating all the vegetables.
  5. Reduce the grill flame to medium, and place the vegetables and plums on the grill in a single layer, grilling on this first side for 6 minutes. Flip each of the vegetables and add the shrimp skewers to the grill. Flip the shrimp after 3 minutes, and grill until pink and opaque, about 3 more minutes. Remove all the vegetables and shrimp from the grill.
  6. Roughly chop the vegetables and plumbs and place in a large bowl. Remove the corn kernels from the cob, adding 1/3 cup to the bowl with the vegetables. Add the shrimp, drizzle with the remaining dressing, and toss to evenly coat and distribute. Top with remaining parsley and crumbled feta cheese, and serve. 
One serving is about 5 ½ ounces of the grilled vegetable blend, 2 ounces cooked shrimp, ½ ounce crumbled feta, and a scant tablespoon dressing.
 

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