Grilled Shrimp Salad

What Is Grilled Shrimp Salad?

Grilled shrimp salad is a delightful dish that combines the juiciness of grilled or barbecued shrimp with an array of fresh veggies and greens. The added smoky flavor elevates the dish and complements the flavor of vibrant vegetables (and fruits), such as lettuce, tomatoes, bell pepper, cucumber, onion, and avocado.

The salad also comes with a flavorful dressing, such as a vinaigrette or a creamy sauce. The end result is a refreshing and satisfying salad showcasing the shrimp’s natural sweetness and delicate texture. It’s a perfect choice for anyone looking for a nutritious and tasty meal.

Recipe Ingredients

Shrimp Salad

• Dressing Ingredients – I enjoy making a tasty vinaigrette dressing with balsamic vinegar, olive oil, mustard, garlic, and honey. The mix of vinegar and oil gives it a great flavor. You can adjust it to your liking by adding different herbs, spices, or seasonings. It’s really yummy!
• Vegetables – I mix romaine lettuce hearts, mini bell pepper, cucumber, and red onion for appealing colors, great taste, and some crunchy texture.
• Fruit – I choose ripe and firm avocados to add creaminess and provide salad with perfect consistency. Cherry tomatoes bring in color and extra flavor too!
• Large Shrimp – You can use either raw or frozen shrimp (peeled and deveined) for this recipe. Don’t overcook them to keep them soft and juicy. 

Grilled Shrimp Marinade

• Spices – Marinating it with garlic, paprika, and cumin creates a nice touch of heat and a garlicky taste.
• Lemon Juice – Acidity is a great marinade factor because it brings fresh flavors and a natural tenderizer. 
• Honey – We’ll have honey as a source of perfect sweetness that pierces through the shrimp meat.
• Olive Oil – It adds moisture and lets the flavors hold.

How to Make Grilled Shrimp Salad

Make the Dressing

1. Prep – Start by preparing the salad dressing. This can be done a day ahead to cut down on prep work. 
2. Whisk – Whisk the balsamic vinegar, extra virgin olive oil, Dijon mustard, minced garlic, and honey in a small bowl. Season with salt and pepper to taste. Adjust salad dressing to your taste buds. Cover the bowl tightly and refrigerate until ready to use.

Marinate the Shrimp

3. Mix – Next, prep the shrimp. In a small bowl, mix garlic, paprika, cumin, olive oil, lemon juice, honey, cayenne pepper, and salt. Reserve about ⅓ cup marinade for basting.
4. Marinate – Place shrimp on a plate or bowl, add marinade to the shrimp, and toss to coat. Let it marinate for 15-30 minutes.
5. Assemble – Thread the shrimp onto the skewers about 3-4 per skewer. Making sure the front of the skewer is fully covered with shrimp. Alternatively, you can use a grill basket when ready to grill.

Make the Salad

6. Refrigerate – Prep romaine lettuce, mini bell peppers, cucumbers, red onion, cherry tomatoes, and avocado. Place in a large bowl or large platter. Refrigerate while you grill the shrimp. 
7. Grease – When ready to grill, preheat the grill on medium-high heat. Lightly spray or oil your grill pan to prevent the shrimp from sticking if that’s how you roll.
8. Baste – Grill shrimp for 2-3 minutes per side or until opaque, frequently basting with reserved marinade. Cooking time will vary. Use your best judgment.
9. Serve – Remove and let it cool slightly. You can add the shrimp to the salad and toss or serve the salad topped with skewers and a salad dressing. Enjoy!

Recipe Variations

• Grilled Shrimp Salad with Cheese or Cream – Make the grilled shrimp salad with feta cheese or sour cream for a fancy creamy-licious salad!
• Grilled Shrimp Salad with Chili Lime Dressing – Chili lime dressing makes a different sweet-citrusy finish with an extra kick of heat.
• More Fruits and Veggies – Bring in more freshness and sweetness by adding mango, pineapple, kiwi, orange, or strawberries.

Recipe Tips and Tricks

• Always use fresh and quality ingredients for the best results.
• Don’t take your eyes off the shrimp to avoid getting overcooked and rubbery shrimp. They cook very quickly, so we should be extra vigilant when cooking.
• Choosing the best avocado is crucial. It is ripe when the brown nub of the stem comes off clean with green color underneath.
• Add the dressing just right about serving to prevent soggy veggies.

Make-Ahead Instructions

Grilled shrimp salad with honey mustard vinaigrette is definitely a make-ahead dish. First, you can prep the salad dressing and let it sit until you’re ready to serve it. You can also save more for future salads. Second, marinate the shrimp for 15-30 minutes before grilling. Lastly, mix the veggies and fruits, then refrigerate them while you grill the shrimp.

Serving and Storage Instructions

Leftovers stay fresh in an airtight container in the refrigerator for 2 days. Store the leftover veggies, shrimp, and dressing in separate containers if possible. 

I don’t recommend freezing this grilled shrimp salad with homemade dressing as it may alter the texture and consistency. However, you can freeze grilled shrimp for up to 3 months but expect the texture to be a little rubbery once reheated. 

FAQs

What to Serve With Grilled Shrimp Salad

Try grilled shrimp salad with grilled bread, yellow squash, or plantains. And if you’re looking for high-protein entrees to pair it with, consider smoked boneless chicken thighs or brisket sliders. Enjoy your meal!

More Deliciously Healthy Recipes to Try

• Grilled Pineapple
• Caribbean Grilled Whole Red Snapper
• Smoked Baked Potatoes
• Grilled Bok Choy
• Smoked Cabbage

Conclusion

You’ll never expect how perfect grilled shrimp is for salad, exploding with flavor! Plus, the homemade honey mustard vinaigrette dressing makes this dish on top of my list now! Show me some love in the comments about which recipe you want to try next. ❤️