Grilled Shrimp Salad – Simply Delicious

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

1. 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.
2. 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.
3. 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

• 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

• 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.

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