grilled shrimp salad

Grilled shrimp salad is a quick and easy, healthy summer meal that is loaded with fresh, flavorful ingredients, all tossed in an easy homemade dressing. 

Grilled Shrimp Salad

tablespoon olive oil

tablespoons garlic, minced

tablespoon lemon juice

tablespoon Italian seasoning

teaspoon paprika

teaspoon salt

teaspoon ground black pepper

cups mixed greens

1 avocado, sliced

1 red bell pepper, thinly sliced

red onion, thinly sliced

olive oil

lemon juice

salt

black pepper

In a large mixing bowl, combine shrimp with oil, garlic, lemon juice, Italian seasoning, paprika, salt, and pepper. Toss to evenly coat. Set aside for 15-20 minutes to marinate. You can also marinate the shrimp with seasoning in a sealable Ziploc bag.

Thread the marinated shrimp onto bamboo skewers, adding 4-5 shrimp to each.

Lightly brush oil over the grill pan. Preheat the grill over medium high heat for 3 minutes until the oil starts sizzling and shimmering. Place the skewers evenly apart on the grill pan and grill for 3-4 minutes on each side or until the shrimp turn orange and completely opaque. (You can also bake shrimp or air fry the shrimp at 375F for 12-15 minutes).

Make the Shrimp:

In a large mixing bowl or serving bowl, combine the salad ingredients including mixed greens, avocado, bell pepper, and red onion. Unthread the grilled shrimp and add on top of the salad.

In a small mixing bowl, combine olive oil, lemon juice, salt, and pepper. You could also just use Greek salad dressing, Italian dressing, or balsamic vinaigrette.  

Pour dressing over the salad and toss to combine. Add more salt and pepper to taste, if needed.

Assemble the Salad:

This grilled shrimp salad is summer dinner at its finest! It's bursting with flavor, drizzled with a zingy tomato vinaigrette.

shrimp,

smoked paprika, garlic powder, onion powder, and kosher salt

celery seed

cherry tomatoes

yellow bell pepper

baby greens

avocado (optional)

Feta cheese crumbles

recipe Tomato Vinaigrette (or Green Goddess Dressing or Chipotle Ranch Dressing)

Preheat

Thaw the shrimp, if frozen. Preheat a grill to medium-high heat (375 to 450 degrees). If using wooden skewers, soak them for at least 20 minutes while you are preheating and prepping.

Prep the shrimp

Pat the shrimp dry with a paper towel or clean towel. Place it in a bowl and add the olive oil, smoked paprika, garlic powder, onion powder, celery seed, and kosher salt. Mix to combine. Thread the shrimp onto the skewers, alternating direction of the tails and making the shrimp just touch each other (so they don’t spin when flipping the skewers).

Prep the vegetables: 

Cut the pepper into large chunks. Thread it onto skewers with the cherry tomatoes. Brush the vegetables with olive oil and sprinkle with a few pinches kosher salt.

Make the vinaigrette

Make the Tomato Vinaigrette (or make it in advance and refrigerate until serving).

Grill the veggies and shrimp

Place the vegetable skewers directly on the grill and cook 10 minutes, turning several times. In the last 4 minutes, place shrimp skewers directly on the grill and grill 1 to 2 minutes per side, until bright pink and cooked through.

Assemble the salad

In bowls, place the greens. Top with the grilled shrimp and vegetables (either on the skewers or off). Add sliced avocado and top with a sprinkle of feta cheese. Drizzle with tomato vinaigrette and serve.

Ultimate Grilled Shrimp Salad - a delicious shrimp salad with blackened shrimp and green goddess dressing! Perfect for summer!

Ultimate Grilled Shrimp Salad

mayonnaise

sour cream

parsley

chives

tarragon

rice vinegar

anchovy paste

garlic,

blackened seasoning (homemade

1lb large, tail-on shrimp (fresh

romaine lettuce, chopped

corn

bacon,

cojita cheese, crumbled

cherry tomatoes, halved

red onion, sliced

eggs

Blend or pulse until fully combined &#8211; don&#8217;t over-blend &#8211; there should still be little pieces of dark green herbs, but not chunky. 

Taste and adjust any flavors, seasonings, etc. as-desired. Transfer to a mason jar and place in the refrigerator until use. 

Green Goddess Dressing:

Ensure grill grates are clean and preheat grill to medium-high heat (Approx. 400-450 degrees F). 

Pat shrimp dry with a clean paper towel and season generously with blackened seasoning (shrimp should be fully coated).

Taking a metal skewer, pierce the shrimp through the tail and then again through the thickest part and slide all the way to the bottom. Continue until all the shrimp are used. 

Place over direct heat and close lid. Let cook 2 minutes.

Flip and close lid again. Let cook for an additional 1-2 minutes. Shrimp is done cooking when the meat is no longer translucent. 

Remove from grill and let rest 5 minutes. 

Divide lettuce and remaining ingredients between 4 bowls.

Blackened Shrimp

The whole family loved this one. The green goddess dressing is outstanding!

This grilled shrimp salad uses large, seasoned shrimp that have been grilled for a nice smoky flavor. It&#039;s then added to a bed of lettuce mixed with fresh veggies and a creamy homemade dressing.

Grilled Shrimp Salad Recipe

shrimp (peeled & deveined)

smoked paprika

garlic powder

Greek yogurt

lime (juiced)

honey

chili powder

head romaine lettuce (chopped about 6 cups)

cherry tomatoes (halves)

corn (thawed)

½ red onion (sliced)

Persian cucumbers (sliced)

avocado (chopped)

feta cheese

In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper. Let sit for 10 minutes while preparing the grill. Grill shrimp for 2 minutes per side until pink and opaque. Remove from grill.

In a large bowl, whisk together Greek yogurt, olive oil, lime juice, honey, garlic powder, chili powder, salt, and black pepper.

Add the lettuce, tomatoes, corn, and red onion and toss to combine.

When ready to serve, top with grilled shrimp, cucumbers, avocado, and feta, and serve immediately.

Such a light and flavorful shrimp salad. The salad dressing was so delicious that I made more of it for eating vegetables and dipping it in.

My new favorite summer dinner! Light, flavorful, refreshing - this checks all the boxes! I will say that I did just boil my shrimp and then give them a good seasoning with the dry spices (sans the olive oil) rather than marinating and then grilling them. Still super delicious and can't wait to make again!

Grilled Shrimp and Watermelon Chopped Salad uses romaine tossed with sweet, juicy watermelon, grilled shrimp and goat cheese with a golden balsamic vinaigrette – I'll be making this salad all summer!!

Grilled Shrimp and Watermelon Chopped Salad

tbsp DeLallo golden balsamic vinegar

water

tbsp chopped shallots

th tsp kosher salt

tbsp extra virgin olive oil

oz shelled and deveined (about 24 large shrimp)

garlic

romaine

watermelon

goat cheese

In a small bowl, combine vinegar, water, shallots, salt and pepper.

Gradually add olive oil, stirring until incorporated.

For the shrimp: If cooking outside on the grill, soak wooden skewers at least 30 minutes.

Season shrimp with seasoned salt, then mix in crushed garlic.

Thread the shrimp onto the skewers.

Light the grill or indoor grill pan on medium to medium-high flame, when hot spray the grates with oil and grill the shrimp about 1 to 2 minutes on each side. Set aside.

In a large bowl toss the romaine with the dressing.

Divide between four plates and top with watermelon, goat cheese and grilled shrimp.

I have made this at least 10 times with variations depending on what I have on hand. It's easy and wonderful!!

So good. Happen to have most ingredients on hand. Love the goat cheese and watermelon combo. Maybe more than feta :) 

Gina, I made this for dinner tonight-it was so delicious, healthy and easy. We loved it—thank you for sharing you wonderful recipes! We will make this again and again.

I used blue cheese and it was delicious!!!!

Yum Yum Yum.  I made this recipe to use up some watermelon.   Then went out and bought another watermelon so I could have it again.  So delicious.

Had all the ingredients on hand.  Loved it!  So fast easy and delicious.  Perfect summer meal.  Got your cookbooks too.

The flavors of Vietnam in a bowl. This refreshing rice noodle dish is topped with juicy grilled pork, shrimp, fried spring rolls, fresh herbs, crunchy vegetables, and a drizzle of sweet and savory sauce.

Bún Thịt Nướng (Vietnamese Rice Vermicelli Noodle Bowl)

lb pork shoulder/butt (sliced thin)

oz shrimp (peeled and deveined, with tails)

shallot (minced)

lemongrass (about 2 tablespoons minced)

brown sugar

fish sauce

oz medium dried rice vermicelli noodles

Egg rolls/fried spring rolls

carrots and daikons (Đồ chua)

Lettuce and fresh herbs

English cucumbers

peanuts (roughly chopped)

Scallion oil

Vietnamese Dipping Sauce (nuoc cham)

Prepare the marinade

Mix shallot, garlic, lemongrass, sugar, fish sauce, and black pepper in a large mixing bowl. Toss in pork and shrimp. Mix until combined. No need to wait to marinate. You can start cooking right away.

Cook

Either pan-fry the pork and shrimp in a skillet, grill them outside, roast them in the oven, or use your air fryer. You want to cook them on high heat until lightly charred and caramelized on the outside. I’m pan-frying and I’m using a large 12-inch skillet. Coat the bottom of the skillet with a thin layer of vegetable oil (about 1 tablespoon). Add pork and pan fry until caramelized, flipping and turning until caramelized on the outside (about 4 minutes per side). Remove pork and set aside. Do the same with the shrimp. Skillet may not need additional oil. Cook until high heat until caramelized (about 1½ minutes per side).

Cook the noodles per package instructions

For the JiangXi brand I&#8217;m using (picture above), I had to cook them longer than the package instructions. Instead of 6-8 minutes per the cooking instructions on the back, I cooked it for about 10 minutes. To be definitely sure, carefully grab a noodle from the pot and pinch them between your fingers. If it breaks apart with a tiny bit of resistance, it&#8217;s good to go. Drain the noodles into a colander in the sink. Rinse well with cold water to prevent them from sticking.

Prepare the Accompaniments

Wash the lettuce and cucumbers, then slice them into thin strips. Make the scallion oil, make the sauce, and cook your egg rolls.

Assemble and serve

Top each bowl with rice noodles, pork, and shrimp. Brush noodles, pork, and shrimp with scallion oil. Add herbs, vegetables, and crushed peanuts. Serve with a small bowl of Vietnamese Dipping Sauce on the side. To eat, drizzle the sauce onto the noodles. Give everything a mix and enjoy.

I have been looking for a good pork skewer recipe for years that reminds me of mom and this hits the spot. The pork is so good and flavorful. It's how we eat Bun Thit Noung. Charcoal grilled lemon grass pork skewer, skewered shrimp, eggroll, noodles, veggies and fish sauce. Girl your recipe is amazing!!! Thank you for sharing!!!

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Top 8 grilled shrimp salad recipes from across the web

The most viewed grilled shrimp salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Shrimp Salad

Grilled Shrimp Salad

Grilled Shrimp Salad

Ultimate Grilled Shrimp Salad

Grilled Shrimp Salad Recipe

Grilled Shrimp and Watermelon Chopp...

Bún Thịt Nướng (Vietnamese Rice Ver...

Bún Thịt Nướng (Vietnamese Rice Ver...

The most viewed grilled shrimp salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine