Description
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.
Ingredients
For the shrimp:
- 1 lb. large white shrimp (about 20 pieces), peeled, deveined, and tails removed
- 1 tablespoon olive oil
- 2 tablespoons garlic, minced
- 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 onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Make the Shrimp:
- 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).
Assemble the Salad:
- 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.
Notes
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