Grilled Shrimp Salad

At a glance

What stands out: This grilled shrimp salad with a tangy from-scratch vinaigrette is summer perfection. You’ll be full and satisfied with this light and flavorful entrée.

How long it takes: 40 minutes
Equipment you’ll need: skewers, grill, mixing bowl, serving dishes
Servings: 4

Straightforward Summer entrée

With summer just around the corner, it’s time for lighter eating, with colorful, crisp salads like this grilled shrimp salad. You’ll feel satisfied after eating it, without being overstuffed. A fresh salad leaves you “happy full.” Happy-full is much better than we-can’t-move-we-need-a-nap-full, right?

Typically, our husband does the grilling, even when we ask him to grill stranger things like stuffed portobello mushrooms, but this year we've been doing more and more of it myself. We throw on our sunglasses and head outside to stand in the warm sunshine. The shrimp grills up quickly for this salad recipe and in no time, this shrimp salad is ready to eat.

Straightforward Grilled Shrimp Salad

Bursting with flavor. The smoky grilled shrimp, crisp greens, juicy tomatoes, creamy avocado, and zesty lime dressing combine to make a outstanding salad. This main course salad is so much tastier than any restaurant salad!

Straightforward to mix. Although the shrimp takes a little time to marinate, you can easily prep the rest of the salad while the shrimp marinates. Really, you can have this grilled shrimp salad on the table in about 30 minutes. (Keep reading for a few tips on how to get a head start on the salad.) Clean-up is straightforward, too, with zero pots and pans to wash.

Adaptable. There are so many ways you can adapt this grilled shrimp salad to fit your preferences. The shrimp can be prepared indoors if you like. Try different add-ins like radishes, bell peppers, jicama, carrots, or celery. Fresh pineapple or mango is rich, too.

What goes in

• Shrimp: We like to use large-sized shrimp, peeled and deveined, when we grill. They are easier to put on a skewer and have less of a tendency to overcook. Frozen shrimp is fine; simply thaw it out under running water.
• Seasoning: The shrimp are seasoned with a mixture of olive oil, minced garlic, smoked paprika (which enhances the grilled flavor), salt and pepper.
• Skewers: You’ll need four 10 or 12 inch skewers. Wooden skewers should be soaked in water for at least 30 minutes. You don’t want them to catch on fire when you grill.
• Dressing: The tangy from-scratch vinaigrette is a mixture of olive oil, lime juice and zest, white wine vinegar, honey, and Dijon mustard. It’s seasoned with salt and pepper. We love this dressing (and it’s straightforward to mix) but if you prefer, a bottled vinaigrette could be used instead.
• Mixed Greens: A crisp mix of greens such as romaine, leaf lettuce, and so on, work a standby for this salad. You’ll need about 6 cups.
• Avocado: We love the way a creamy ripe avocado contrasts with the other elements of this salad.
• Tomatoes: Any type of tomato could be added to this salad. Choose what looks a standby. If you use cherry or grape tomatoes, halve them so they soak up some of the dressing.
• Cucumber: Look for the tender-skinned varieties, like an English, hothouse, or Persian cucumber. They don’t need to be peeled or de-seeded.
• Red Onion: Paper-thin slices of onion give the salad a big flavor boost. If you prefer, sliced green onions or another type of onion can be used.

How it comes together

Season the shrimp. In a medium bowl, combine a couple tablespoons of olive oil, minced garlic, smoked paprika, salt, and pepper. Add the thawed shrimp and toss to coat. Let the shrimp marinate in the fridge while you prep the rest of the salad.

Make the dressing. Zest the lime, and then juice it. In a small bowl, whisk together the olive oil, lime juice and zest, vinegar, honey, Dijon mustard, salt, and pepper until well combined. Set aside.

Prep the salad ingredients. Rinse and dry the greens if necessary. Slice the onion, tomatoes, and cucumber. Halve the avocado, remove the pit, and scoop it out of the peel.

Pro Tip

If you want to tone down the sharp flavor of the onion, soak the slices in ice water for 10 minutes. Drain well and pat dry before you add them to the salad. Another way to mitigate the strong flavor of onions is to soak them in the dressing while you prep the rest of the salad.

Grill the shrimp. Preheat your grill. Thread the shrimp on skewers, leaving a little space between each so they cook evenly. Grill the shrimp for 2 to 3 minutes per side until they are opaque and cooked through. Try not to overcook them because that can make the shrimp tough.

Plate the salads. Arrange the mixed greens on 4 serving plates. (You could also put all of the ingredients in one large shallow bowl.) Top with the sliced avocado, tomatoes, cucumber, and red onion. Remove the grilled shrimp from the skewers and arrange on top of the salad.

Serve. Evenly drizzle the dressing over each salad. Serve the grilled shrimp salads immediately, with extra dressing on the side, if desired.

Ways to change it

• Take it indoors. If it’s not a grilling-type day, use a grill pan on the stove or sauté the shrimp in a skillet.
• Shortcut: Purchase a vinaigrette-style dressing to use instead of the from-scratch dressing. The shrimp can be marinated in a couple tablespoons of purchased dressing, too, if you don’t want to make your own seasoning.
• Mix and match salad ingredients. This grilled shrimp salad can be prepared with a variety of greens and vegetables, or even fruit. Try fresh corn (grilled, if you like), fresh pineapple, diced mango, fresh parsley or cilantro, sliced radishes or jicama. For a punch of flavor, try using marinated tomatoes and/or pickled red onions.
• More shrimp recipes: Try shrimp kabobs with pineapple. Marinated in a zesty from-scratch teriyaki sauce, they are so good! We also love lemon pepper shrimp, sizzled in a skillet and ready in no time. Spicy garlic shrimp are so flavorful and rich.

Make-Ahead Ideas

Get a head start: Thaw the shrimp overnight in the fridge. Prep the lettuce, tomatoes, and cucumber, and refrigerate in a covered container or on a plate covered with plastic wrap. The vinaigrette can be made ahead of time, too. Soak the skewers all day if you want. Once the shrimp is grilled and the avocado is sliced, the salad is best eaten immediately.

• Yield: 4
• Prep: 15 minutes
• Cook: 10 minutes
• Total: 40 minutes

Ingredients

For the Shrimp

• 16 oz. large shrimp, tail off, peeled and deveined, thawed if frozen
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper
• 4 wooden skewers

Salad

• 6 cups crisp mixed greens (such as romaine, leaf lettuce, butter, bib)
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• ½ english cucumber, thinly sliced (or another tender skinned variety)
• ¼ red onion, thinly sliced

Dressing

• ¼ cup olive oil
• 2 tablespoons lime juice (zest first!)
• 1 tablespoon white wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon lime zest
• ¼ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper

Method

1. If using wooden skewers, submerge in water to let soak for at least 30 minutes.
2. In a medium bowl, combine olive oil, minced garlic, smoked paprika, salt, and pepper.
3. Add the thawed shrimp and toss to coat. Cover and refrigerate for 15 to 30 minutes to marinate.
4. In a small bowl, whisk together the olive oil, lime juice and zest, vinegar, honey, Dijon mustard, salt, and pepper until well combined. Cover and set aside.
5. Prep all salad vegetables while shrimp is marinating.
6. When shrimp has finished marinating, preheat your grill to medium-high heat (see note). Thread shrimp on skewers. Grill the shrimp for 2 to 3 minutes per side until they are opaque and cooked through. Be careful not to overcook. Remove from the grill and set aside.
7. Arrange the mixed greens on 4 serving plates or in a large shallow bowl.
8. Top with avocado slices, cherry tomatoes, cucumber, and red onion. Remove the grilled shrimp from the skewers and arrange on top of the salad.
9. Drizzle the dressing over the salad. Serve the grilled shrimp salad immediately, with extra dressing on the side if desired.

Notes

Possible add-ins: fresh corn (grilled, if you like), fresh pineapple, diced mango, fresh parsley or cilantro, sliced radishes or jicama.