Grilled Shrimp Salad
Grilled Shrimp Salad is a fresh, flavorful dish that makes a great choice for a light yet satisfying meal. Juicy, smoky shrimp perfectly complement the crisp vegetables and the tangy, herb-infused dressing.
This salad is ideal for a summer lunch or dinner, but it can be enjoyed year-round, thanks to its balance of textures and flavors. The smoky char from grilling adds depth, while the bright, zesty dressing ties everything together.
It’s an easy, elegant dish that’s quick to prepare and versatile enough to serve as a main course or a side.
Ingredients
For the Shrimp Marinade:
- Large shrimp – 1 pound, peeled and deveined
- Olive oil – 2 tablespoons
- Lemon juice – 2 tablespoons, freshly squeezed
- Garlic – 2 cloves, minced
- Paprika – 1 teaspoon
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- Red pepper flakes – ¼ teaspoon (optional for heat)
For the Salad:
- Mixed greens – 4 cups (arugula, spinach, and romaine work well)
- Cherry tomatoes – 1 cup, halved
- Cucumber – 1, sliced
- Red onion – ¼, thinly sliced
- Avocado – 1, sliced
- Feta cheese – ½ cup, crumbled
- Fresh parsley – ¼ cup, chopped
For the Dressing:
- Olive oil – ¼ cup
- Lemon juice – 2 tablespoons, freshly squeezed
- Honey – 1 teaspoon
- Dijon mustard – 1 teaspoon
- Salt – ¼ teaspoon
- Black pepper – ¼ teaspoon
How to Make Grilled Shrimp Salad
Step 1: Marinate the Shrimp
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, salt, black pepper, and red pepper flakes (if using).
Add the shrimp to the marinade, ensuring they are well-coated. Let the shrimp marinate for 10-15 minutes to absorb the flavors. Marinating for too long may make the shrimp tough, so keep the marination time short.
Step 2: Grill the Shrimp
Preheat your grill to medium-high heat. If using a grill pan indoors, heat it over medium-high and brush with a little oil to prevent sticking.
Thread the marinated shrimp onto skewers to make grilling easier. Place the skewers on the grill and cook for 2-3 minutes on each side or until the shrimp turn pink and opaque. Be careful not to overcook, as shrimp cook quickly.
Remove the shrimp from the grill and set them aside to cool slightly.
Step 3: Prepare the Salad
In a large salad bowl, arrange the mixed greens as the base.
Add the halved cherry tomatoes, cucumber slices, thinly sliced red onion, avocado slices, and crumbled feta cheese.
Sprinkle the chopped parsley on top for a fresh, herbaceous touch.
Step 4: Make the Dressing
In a small bowl or jar, combine the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper.
Whisk until well-combined, or shake the ingredients together in a jar with a lid. Taste and adjust seasoning as needed.
Step 5: Assemble the Salad
Place the grilled shrimp on top of the prepared salad.
Drizzle the dressing over the salad, making sure to coat everything evenly.
Serve immediately, either plated individually or in a large bowl for sharing.
Chef’s Note
To bring even more flavor to this dish, consider adding a hint of smoky paprika or a sprinkle of cumin to the shrimp marinade. For those who enjoy some extra heat, a dash of hot sauce or cayenne pepper can be added to the marinade as well.
If you don’t have access to a grill, a stovetop grill pan or even a regular skillet can work well for cooking the shrimp. Just ensure your pan is hot enough to get a good sear on the shrimp, which will give them a delicious, smoky flavor.
Feel free to customize the salad by adding roasted corn, black beans, or sliced bell peppers for additional color and flavor. This salad is also versatile when it comes to greens – kale or romaine work wonderfully if you prefer a heartier base. For those avoiding dairy, you can skip the feta or substitute with dairy-free cheese.
For an added crunch, you could sprinkle some toasted pine nuts or slivered almonds on top. They add texture and a nutty richness to the salad.
Nutritional Information (per serving, based on four servings)
- Calories: 340
- Protein: 25g
- Carbohydrates: 10g
- Fat: 22g
- Fiber: 5g
- Sugar: 3g
- Cholesterol: 180mg
- Sodium: 620mg
This Grilled Shrimp Salad is packed with protein from the shrimp, healthy fats from the avocado and olive oil, and fiber from the fresh vegetables. It’s a balanced meal that provides essential nutrients while remaining low in carbs and moderate in calories. The greens add vitamins A and C, while the shrimp is a great source of selenium, vitamin B12, and omega-3 fatty acids.
Conclusion
Grilled Shrimp Salad is a fresh, wholesome dish that’s simple enough for a quick weeknight meal yet impressive enough to serve at a dinner party. The bold, smoky flavor of the shrimp paired with the crisp, vibrant veggies and tangy lemon dressing makes this salad satisfying and flavorful. Easy to make and even easier to enjoy, this Grilled Shrimp Salad is a go-to recipe for warm weather or anytime you’re craving something light and delicious.
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