Grilled Shrimp Salad

This salad is a true delight for seafood lovers! Juicy, tender grilled shrimp with crisp greens and vibrant vegetables create a refreshing dance of taste sure to excite your palate. And let's not forget the zesty homemade vinaigrette dressing that ties everything together for the essence of summer on a plate.

3.34 from 3 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: American

Keyword: Grilled Shrimp, Grilled Shrimp Salad, Shrimp

Prep Time: 35

Cook Time: 6

Total Time: 41

Servings:

Calories: 409kcal

Author: imma

Ingredients

¼ cup (60ml) balsamic vinegar
¼ cup (60ml) extra virgin olive oil
1 tablespoon (15ml) Dijon mustard
1 large clove garlic, minced
2 tablespoons (30ml) honey
Salt and pepper, to taste

Grilled Shrimp Salad

2 Romaine lettuce hearts, roughly chopped
1 large avocado, diced
1-2 cups (130-260g) mini bell pepper
3-4 mini cucumbers, halved and sliced
½ medium red onion, thinly sliced
1 pint cherry tomatoes, halved

Grilled Shrimp

2- 3 large cloves garlic, minced
1 teaspoon paprika
1 teaspoon cumin
1-2 tablespoons (15-30ml) lemon juice, fresh-squeezed
2 teaspoons (9ml) honey
2 tablespoons (30ml) olive oil
Salt and pepper, to taste

Instructions

Make the Dressing

Start by preparing the salad dressing. This can be done a day ahead to cut down on prep work.
In a small bowl or jar, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, minced garlic, and honey—season with salt and pepper to taste. Adjust salad dressing to your taste buds. Tightly cover and refrigerate until ready to use.

Marinate the Shrimp

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.
Place shrimp on a plate or bowl, add marinade to the shrimp, and thoroughly mix. Let it marinate for about 15 -30 minutes.
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

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.
When ready to grill, preheat the grill to medium-high heat. If using a grill pan, lightly spray or oil to prevent the shrimp from sticking to the pan.
Grill shrimp for 2-3 minutes per side or until opaque, frequently basting with reserved marinade. Cooking time will vary. Use your best judgment.
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!

Notes

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.

Nutrition