Grilled Shrimp Salad
Smoky grilled shrimp over crisp salad greens with avocado, sweet corn, cherry tomatoes, and cucumber all dressed in a bright lemon garlic vinaigrette. Fresh, healthy, and ready in 30 minutes. One of those shrimp salad recipes that earns a permanent place in the rotation.
Equipment
- Large zip-lock bag or shallow dish (for marinating)
- Grill or grill pan
- Tongs
- Large salad bowl
- Small jar or bowl (for dressing)
- Sharp knife and chopping board
Ingredients
- 600 g large raw shrimp peeled and deveined, tails off
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic finely minced
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small clove garlic finely minced
- Salt and black pepper to taste
- 150 g mixed salad greens or cos lettuce roughly torn
- 1 large avocado sliced
- 1 cup corn kernels fresh, grilled, or thawed from frozen
- 200 g cherry tomatoes halved
- 1 Lebanese cucumber thinly sliced
- ¼ red onion very thinly sliced
- Small handful fresh parsley or basil to finish
- 60 g feta cheese crumbled (optional)
Instructions
- Pat the shrimp dry with paper towel. Combine the olive oil, lemon juice, garlic, smoked paprika, salt, and pepper in a zip-lock bag or shallow dish. Add the shrimp and toss to coat evenly. Set aside to marinate for 15 minutes at room temperature don't go longer than 30 minutes with lemon juice in the marinade, as the acid will begin to affect the texture.
- Combine all the vinaigrette ingredients in a small jar and shake well to emulsify, or whisk together in a bowl. Taste and adjust more lemon if you want it brighter, a little more honey if it's too sharp. Set aside.
- Arrange the salad greens in a large bowl or on a wide serving plate. Add the avocado, corn, cherry tomatoes, cucumber, and red onion. Don't dress it yet add the dressing just before serving so nothing wilts.
- Heat your grill or grill pan to medium-high. Once properly hot, add the shrimp in a single layer work in batches if needed. Cook for 2–3 minutes per side without moving them, until they're pink, opaque, and charred at the edges. Remove immediately and let them rest for 1 minute.
- Lay the warm grilled shrimp over the prepared salad. Drizzle the dressing over everything. Scatter with fresh parsley or basil and crumbled feta if using. Serve immediately while the shrimp are still warm the contrast of warm shrimp against cool, crisp greens is one of the best things about this salad.