Here’s the grilled shrimp salad, which for all I know could be my absolute obsession for the summer. Trust me, this dish is a total game-changer if you ever need to really feel fancy without sweating it out in the kitchen for hours.
Picture this: it’s a scorching hot day, and you’re craving something light but still want to feel like you’re treating yourself. Try this grilled shrimp salad – ready in less time than it takes to watch an episode of your favorite sitcom. Seriously, we’re talking under 30 minutes here!
Now, let me tell you about the star of the show – those grilled shrimp. They get all smoky and charred, and when you toss them with some crisp greens and a tangy lemon dressing? Each bite is like a little taste of summer vacation.
The best part? This salad works anytime. You can make it if you are not in the mood to cook something time-consuming. Or, serve it at your next backyard hangout and watch your friends fight over the last shrimp. (Pro tip: make extra!)
One of the Easiest Summer Recipes
One summer staple in my kitchen is a grilled shrimp salad, and for obvious reasons-it’s so fast, easy, and achingly refreshing. All it takes to make something that looks and tastes as if you’re ordering at the restaurant of any seaside resort is just a few simple ingredients: shrimp that grill up in minutes and develop an excellent charred flavor; fresh greens, juicy tomatoes, and creamy avocado balance everything out beautifully. It’s the kind of dish that makes you slow down, savor each bite, and soak in those long summer evenings.
Ingredients and Substitutions
For the perfect grilled shrimp salad recipe, fresh ingredients make all the difference. Here’s what you will need only:
Shrimp: Look for large or jumbo shrimp, preferably wild-caught, as they have a sweeter, firmer texture. Fresh is best, but frozen shrimp work well too—just be sure to thaw them thoroughly. Peel and devein the shrimp, but leave the tails on if you like that extra touch of presentation.
Mixed Greens: A mix of arugula, baby spinach, and romaine provides the perfect balance of flavors and textures. Feel free to use whatever greens you have on hand—butter lettuce or baby kale are great options too.
Cherry Tomatoes: These add a burst of sweetness to the salad. You can also use grape tomatoes or heirloom tomatoes for a bit more variety.
Avocado: Creamy avocado pairs beautifully with the grilled shrimp. Look for ripe but firm avocados so they hold their shape in the salad.
Lemon and Olive Oil: A simple lemon and olive oil dressing keeps things light and lets the flavors of the shrimp shine. Use freshly squeezed lemon juice for the best taste, and reach for high-quality extra virgin olive oil for that rich, fruity flavor.
Get creative with substitutions—this salad is forgiving and can be customized with whatever fresh ingredients you have on hand. Just remember, the better the ingredients, the better the salad!
How To Make Grilled Shrimp Salad: Step-by-Step Process
I already told you how to peel and devein the shrimp, so let’s start with preparing them.
Step 1: Prepare Shrimp
Rinse the shrimp under cold water and pat them dry with paper towels.
In a bowl, toss the shrimp with olive oil, minced garlic, salt, pepper, and a pinch of paprika for a subtle smoky kick.
Let the shrimp marinate for about 10-15 minutes. This quick marinade helps infuse the shrimp with flavor without overwhelming them.
Step 2: Preheat Grill
While the shrimp are marinating, preheat your grill to medium-high heat (about 400°F/200°C).
Make sure the grates are clean and lightly oiled to prevent sticking. I like to use a paper towel dipped in oil and a pair of tongs to rub the grates—just be careful of the heat!
Step 3: Grill Shrimp
Place the shrimp on the grill in a single layer. Grill for 2-3 minutes per side, or until the shrimp are pink and opaque, with nice grill marks. They cook quickly, so keep a close eye on them.
Remove the shrimp from the grill and let them rest for a couple of minutes. This helps them stay juicy when added to the salad.
Step 4: Prepare the Salad Base
In a large salad bowl, combine your mixed greens, halved cherry tomatoes, and sliced avocado. Toss gently to combine.
Squeeze a bit of lemon juice over the avocado slices to keep them from browning.
Step 5: Make Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, salt, and pepper. You can add a touch of honey if you prefer a sweeter dressing, or a dash of Dijon mustard for extra tang.
Step 6: Assemble Salad
Arrange the grilled shrimp on top of the salad and drizzle with the lemon-olive oil dressing.
Give everything a gentle toss to coat the ingredients evenly with the dressing, making sure the shrimp is well-distributed.
Step 7: Taste and Adjust
Taste the salad and adjust the seasoning if needed—add a pinch more salt or a squeeze of lemon if you’d like a bit more brightness.
Step 8: Serve Immediately
Serve the salad immediately while the shrimp are still warm. The contrast of the warm shrimp and cool greens is what makes this salad truly special.
Pro-Tips
- Shrimp cook fast, so keep an eye on them. Overcooked shrimp can become rubbery—take them off the grill as soon as they turn pink and opaque.
- Shrimp only need a short marinade—10-15 minutes is plenty. A longer marinade can make them mushy.
- If you prefer a creamier dressing, you can blend in Greek yogurt or avocado for a thicker texture.
- You can top the salad with toasted nuts like almonds or cashews for an added crunch that pairs well with the tender shrimp.
Serving Tips
This grilled shrimp salad is best served fresh and slightly warm. I love to plate it with a side of crusty bread to soak up any leftover dressing. It’s also delicious served with a refreshing lemonade or cucumber-infused water for a cool, summery vibe.
For a heartier meal, serve the salad with a side of grilled corn on the cob or quinoa. These sides add a bit more substance without taking away from the light, refreshing nature of the dish. Perfect for a quick weeknight dinner or a relaxed weekend lunch with friends.
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Storing and Reheating Tips
Storing Leftovers: If you have leftover salad, keep the greens and shrimp in separate airtight containers in the fridge. The salad will taste best if eaten within 1-2 days.
Reheating Shrimp: To warm up the shrimp, heat them in a skillet over medium heat for 2-3 minutes until they’re just warmed through. It’s best not to use the microwave, as it can make the shrimp rubbery.
Dress Before Serving: If you’re prepping the salad in advance, wait to add the dressing until you’re ready to serve. This keeps the greens fresh and crisp.
I don’t recommend freezing this salad. The greens can become soggy when thawed, and the shrimp may lose their tender texture. It’s best to enjoy this dish fresh or within a couple of days for the best flavor.
Can I use pre-cooked shrimp?
Yes, you can use pre-cooked shrimp in this recipe. Just warm them briefly on the grill or in a skillet to add some charred flavor before adding them to the salad.
Can I use other types of seafood?
Absolutely! Scallops or grilled salmon work well as substitutes if you want to mix things up. Just adjust the grilling time as needed.
What if I don’t have a grill?
No worries! You can use a grill pan on the stove or broil the shrimp in the oven for similar results. Broil on high for 2-3 minutes per side.
Can I make this salad dairy-free?
Yes, simply skip the cheese if you’re adding any, and double-check that your other ingredients are dairy-free. The dressing and fresh ingredients already make it light and flavorful without dairy.
How to not overcook shrimp?
To avoid overcooking shrimp, keep a close eye on their color and shape as they cook. Shrimp are done when they turn from translucent gray to pink and opaque. They should also curl into a loose “C” shape. If they curl too tightly into an “O,” it’s a sign they may be overcooked. Cook them for about 2-3 minutes per side on medium-high heat, and remove them from the heat as soon as they are no longer translucent. Remember, they will continue to cook slightly even after being removed from the heat.
Grilled Shrimp Salad Recipe
Equipment
- Grill or grill pan
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Tongs
- Skillet for reheating, if needed
Ingredients
- 1 lb large / jumbo shrimp peeled and deveined
- 3 tbsp olive oil divided
- 2 cloves garlic minced
- salt and black pepper to taste
- ½ tsp paprika for extra flavor optional
- 4 cups mixed greens arugula, baby spinach, and romaine
- 1 cup cherry tomatoes halved
- 1, avocado sliced
- 1, lemon for dressing juice and zest
- 1 tsp honey for dressing optional
Instructions
- In a bowl, toss the shrimp with 2 tbsp olive oil, minced garlic, salt, pepper, and paprika. Let the shrimp marinate for 10-15 minutes to absorb the flavors.
- Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grill grates to prevent sticking.
- Place the shrimp on the hot grill in a single layer. Cook for 2-3 minutes on each side, until the shrimp are pink, opaque, and have nice grill marks. Remove from the grill and set aside.
- In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, and sliced avocado. Toss gently to mix.
- In a small bowl, whisk together 1 tbsp olive oil, the juice and zest of 1 lemon, salt, pepper, and honey (if using). Adjust seasoning to taste.
- Arrange the grilled shrimp on top of the mixed greens. Drizzle the lemon dressing over the salad and give everything a gentle toss to evenly coat.
- Serve the salad right away while the shrimp are still warm. A squeeze of extra lemon juice over the top adds a final bright touch.
Notes
- Don’t overcook the shrimp—once they turn pink and opaque, they’re done. Overcooked shrimp can become tough.
- Adjust the dressing to your taste. If you like a little sweetness, the honey balances the acidity of the lemon beautifully.
- Feel free to add extras like crumbled feta cheese, sliced cucumber, or toasted nuts for added texture and flavor.
- Keep shrimp and greens separate to maintain freshness, and add dressing only before serving.
