- Prepare the Ingredients
Gather all ingredients: 1 lb shrimp, 2 tbsp olive oil, 3 tbsp lemon juice, 2 cloves garlic, 1 tsp salt, 1/2 tsp black pepper, 1 head romaine lettuce, 1 avocado, 1 cup corn kernels, 1 cup cherry tomatoes, 1/4 cup sliced red onion, 1/4 cup fresh parsley, 1 tbsp honey, 1 tsp Dijon mustard.
- Marinate the Shrimp
In a bowl, combine shrimp, 1 tbsp olive oil, 1 tbsp lemon juice, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat and let marinate for 15 minutes.
- Grill the Shrimp
Preheat grill to medium-high heat. Grill shrimp for 2-3 minutes per side until pink and opaque. Remove from grill and set aside.
- Assemble the Salad
In a large bowl, combine chopped lettuce, sliced avocado, corn, halved tomatoes, red onion, and parsley. In a small bowl, whisk remaining olive oil, lemon juice, honey, mustard, salt, and pepper for the dressing. Add grilled shrimp to the salad, drizzle with dressing, and toss gently. Serve immediately.
- Calories:300 kcal
- Protein:25 g
- Carbohydrates:15 g
- Sugar:5 g
- Salt:1 g
- Energy:1250 kJ
- Fat:15 g
I remember the first time I made a grilled shrimp salad for a backyard gathering. The sizzle of the shrimp on the grill, the bright lemon aroma—it was an instant hit. This dish is all about balancing smoky char with fresh, crisp vegetables. A grilled shrimp salad is my secret weapon for a quick, impressive meal that feels like a celebration.
The Story Behind the Dish
While shrimp salads have been around for ages, grilling the shrimp adds a depth of flavor that transforms it from simple to sublime. I like to think this version hails from coastal kitchens where fresh seafood meets garden bounty. It’s become a staple in my home for good reason.
What Makes This Grilled Shrimp Salad Special
The magic here is in the contrast: juicy, slightly charred shrimp against cool, crunchy lettuce and creamy avocado. The dressing has a secret—a touch of honey to balance the acidity, which I learned from a friend’s grandmother. This grilled shrimp salad isn’t just another salad; it’s a textural adventure.
The Key to Perfect Shrimp
Don’t overcook the shrimp! They need just 2-3 minutes per side on a hot grill. As soon as they turn pink and opaque, they’re done. This ensures they stay tender and not rubbery. I used to think timing didn’t matter until I ended up with chewy shrimp—now I set a timer.
Beyond the Bowl
Serve this salad with a crisp white wine like Sauvignon Blanc. For a heartier meal, add some crusty bread or even quinoa. A well-made grilled shrimp salad can be the star of any summer table. It’s also fantastic as a topping for tacos.
Mix It Up
For a dairy-free version, skip any cheese and use a vinaigrette. No grill? Use a grill pan on the stove. Swap shrimp for chicken for a different protein. You can also add mango or peaches for a sweet twist.
Plan Ahead
You can marinate the shrimp up to an hour ahead. Store leftovers in an airtight container for up to two days, but the salad is best fresh. The vegetables might wilt, so if meal prepping, keep the dressing separate.
Frequently Asked Questions
Can I use frozen shrimp? Yes, just thaw them completely and pat dry before marinating. This ensures they grill properly and don’t steam.
What if I don’t have a grill? A stovetop grill pan works perfectly. You’ll still get those lovely grill marks and similar flavor.
How can I make it spicier? Add a pinch of red pepper flakes to the marinade or drizzle with hot sauce before serving.
Once you try this grilled shrimp salad, it might just become your new favorite. Share your creations in the comments, and check out our recipe collection for more ideas. For more grilling tips, visit Serious Eats.
