Fava Bean and Grilled Shrimp Salad in Radicchio Cups

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Fava Bean and Grilled Shrimp Salad in Radicchio CupsRecipe
Photo: Jeff Kauck; Styling: Andrea Kuhn

Removing the skins from fresh-shelled favas is a necessary task that's worth the effort. The prepared beans have a firm texture and a nutty flavor.

4 servings


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1 1/2 cups shelled fava beans (about 2 pounds unshelled)
1 pound peeled and deveined medium shrimp
2 tablespoons extravirgin olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
2 tablespoons fresh lemon juice
1 garlic clove, minced
3 tablespoons chopped fresh flat-leaf parsley
4 radicchio leaves


Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Place beans in a large bowl; set aside.

Prepare grill.

Thread shrimp evenly onto 6 (12-inch) skewers; brush with 1 teaspoon oil. Sprinkle shrimp evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place skewers on a grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until shrimp are done. Cool slightly; remove shrimp from skewers. Add shrimp to beans.

Combine remaining 5 teaspoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, juice, and garlic in a small bowl, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss to coat. Stir in parsley.

Place 1 radicchio leaf on each of 4 salad plates; spoon 1 cup shrimp mixture into each leaf.

Created date

May 2007

Nutritional Information

Calories 378
Caloriesfromfat 23 %
Fat 9.6 g
Satfat 1.5 g
Monofat 5.4 g
Polyfat 1.8 g
Protein 38 g
Carbohydrate 35.4 g
Fiber 14.3 g
Cholesterol 172 mg
Iron 6.8 mg
Sodium 474 mg
Calcium 125 mg