Grilled Shrimp Salad
This grilled shrimp salad is packed with flavor and the most delicious easy lunch or light dinner recipe. We love that it’s a super healthy recipe that doesn’t compromise on taste.
Ingredients Needed
- Shrimp. I used frozen peeled shrimp.
- Spices: I used smoked paprika, oregano and garlic powder to season the shrimp. Use your favorite spice mix as substitute.
- Lettuce/salad greens. I used a combination of butter lettuce, arugula and basil. Romaine lettuce, Iceberg, Cos lettuce, etc. will all work.
- Cherry tomatoes.
- Avocado.
- Cucumber.
- For the vinaigrette: I made a simple lemon dressing consisting of extra virgin olive oil, fresh lemon juice, fresh garlic, salt and black pepper. A splash of vinegar would also be delicious.
- Extra’s: Feel free to add any of your favorite salad vegetables to this salad. Red bell pepper, corn, red onion and herbs like cilantro and parsley will all be delicious. A creamy dressing like Ranch dressing or our garlic chive buttermilk dressing would be great too. Not a fan of shrimp? Grilled chicken works just as well in this recipe.
How to make grilled shrimp salad
- Marinate the shrimp: Combine the peeled, thawed shrimp in a bowl with a few tablespoons of olive oil, lemon juice and the spices. Toss to coat then allow to marinate for 10 minutes while you preheat the pan.
- Grill: Preheat a large grill pan (you can use a skillet or outdoor grill too) over medium-high heat then cook the shrimp for 1-2 minutes per side (depending on their size) until golden brown and cooked through. Remove from the heat and allow to rest while you make the salad.
- Assemble: Add the lettuce, halved cherry tomatoes, sliced cucumbers and chunks of avocado to a large salad bowl then add the shrimp. Mix together the dressing ingredients then pour over the salad and serve.
Can I make this ahead?
The shrimp can be cooked and kept in an airtight container in the fridge for up to 3 days. Once dressed, the lettuce will wilt so if you are planning on making this in advance, I would suggest keeping the dressing apart until you’re ready to serve.
The Best Salad Recipes
Grilled Shrimp Salad
This grilled shrimp salad is the most delicious, easy lunch or light dinner recipe. Packed with flavor and healthy too!
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Calories: 365kcal
Servings: 4
Ingredients
- 1½ lb (750g) peeled shrimp
- 1 tbsp olive oil
- 2 tsp lemon juice
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
For the salad
- 8 cups lettuce
- 2 cups cherry tomatoes halved
- 1 large cucumber sliced
- 2 avocados sliced
For the dressing
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 garlic clove minced
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Combine the peeled, thawed shrimp in a bowl with a few tablespoons of olive oil, lemon juice and the spices.
- Toss to coat then allow to marinate for 10 minutes while you preheat the pan.
- Preheat a large grill pan (you can use a skillet or outdoor grill too) over medium-high heat then cook the shrimp for 1-2 minutes per side (depending on their size) until golden brown and cooked through.
- Remove from the heat and allow to rest while you make the salad.
- Add the lettuce, halved cherry tomatoes, sliced cucumbers and chunks of avocado to a large salad bowl then add the shrimp.
- Mix together the dressing ingredients then pour over the salad and serve.
Nutrition
Calories: 365kcal | Carbohydrates: 22g | Protein: 28g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 2158mg | Potassium: 1191mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1849IU | Vitamin C: 39mg | Calcium: 163mg | Iron: 3mg