clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 25 minutes
  • Yield: 4-6 servings
  • Diet: Gluten Free


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. 


For the shrimp:

  • 1 lb. large white shrimp (about 20 pieces), peeled, deveined, and tails removed
  • 1 tablespoon olive oil
  • 2 tablespoons garlicminced
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

For the salad:

  • 6 cups mixed greens
  • 1 avocado, sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 red onionthinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


Make the Shrimp:

  1. 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.
  2. Thread the marinated shrimp onto bamboo skewers, adding 4-5 shrimp to each.
  3. 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).

Assemble the Salad:

  1. 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.
  2. 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.  
  3. Pour dressing over the salad and toss to combine. Add more salt and pepper to taste, if needed.


Tips for cooking shrimp: Be careful not to overcook your shrimp. Shrimp is cooked once you can’t see through it anymore. Once the tails start to turn inwards, it’s done. Extra-curly tails are a sign your shrimp is overcooking! Well-done shrimp are tougher and rubberier than their perfectly cooked counterparts.

How to store: This salad includes fresh shrimp and avocado, so it’s best eaten fresh. However, it will last in the fridge for 2-3 days. If preparing a complete salad for the next day, make sure your shrimp is cool before introducing it to the greens. Hot shrimp can wither your salad.

How to eat leftovers: For this grilled shrimp salad, I recommend eating the leftover shrimp cold over your salad, instead of reheating it.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Grill
  • Cuisine: American

Keywords: grilled shrimp salad, shrimp salad, how to make shrimp salad, easy shrimp salad