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Grilled Shrimp Salad Recipe

A fresh and flavorful grilled shrimp salad that’s perfect for summer. This easy recipe combines smoky, tender shrimp with crisp greens, juicy tomatoes, and creamy avocado, all brought together with a light lemon dressing. Ready in under 30 minutes, it's ideal for a quick meal or a special gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Salad
Cuisine American, Italian, Mediterranean
Servings 4
Calories 350 kcal

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.