Easy Grilled Shrimp Salad Recipes

This grilled shrimp salad is the kind of dinner that makes you feel like you did something fancy… even though it’s literally toss, sizzle, toss again, done. Juicy shrimp with a little smoky char, crunchy greens, sweet corn, creamy avocado, and a limey-garlicky dressing that pulls it all together. It’s bright, fast, and ridiculously satisfying—like summer in a bowl that doesn’t ask much of you.

My husband calls this “the shrimp bowl,” which makes it sound way less glam than it tastes. The first time I made it, I accidentally marinated the shrimp too long while helping with math homework (why is fifth-grade math like this?), and still—it was a hit. Now the kids steal the hot shrimp straight off the skewers as I carry them inside, and we end up “tasting” a quarter of dinner before it even hits the salad. It’s become our Tuesday night hero: quick, fresh, no one complains, and we can eat it outside if the weather’s behaving.

How to Make It

We’re keeping it simple: whisk up a lime-garlic situation with olive oil, honey, smoked paprika, a little chili flake, salt. Toss your shrimp in half of it (10–20 minutes is perfect—any longer and the acid starts “cooking” the shrimp). Heat the grill to medium-high and oil the grates so nothing sticks. Skewer the shrimp or use a grill basket if you’re anti-skewer. Two to three minutes per side until they’re pink and just firm. Pull them off and try not to eat them all.

Meanwhile, throw crunchy romaine and peppery arugula into a big bowl. Add cherry tomatoes, corn (grilled if you’ve got it, thawed if you don’t), cucumber, and red onion. Whisk the rest of the dressing with an extra squeeze of lime if you’re in the mood, toss the greens lightly, then top with the warm shrimp. Finish with avocado, cilantro, and something salty like feta or cotija. Serves 4 generously. If you’re starving, add a side of bread or some rice and call it balanced.

✔Ingredient Notes

– Shrimp (1 to 1.25 lb, 21/25 or 26/30 count): Peeled and deveined. Tails on if you like drama, off if you like easy eating. Pat them dry so they actually char.
– Lime (zest + juice): All the brightness. Don’t marinate longer than 20 minutes—acid turns shrimp rubbery. Learned that the hard (chewy) way.
– Garlic: Fresh is best. If you only have powder, use 1/2 tsp in the marinade and 1/4 tsp in the dressing.
– Smoked paprika + chili flakes: Gives warmth and a tiny kick. Swap with Cajun seasoning or Old Bay if that’s what’s staring at you.
– Olive oil: Extra-virgin for the dressing; any neutral oil works on the grill if you’re low.
– Honey: Balances the lime. Maple or a pinch of sugar works, too.
– Greens (romaine + arugula): Crunch + pepper. Spinach or spring mix totally fine, just toss gently.
– Corn: Fresh off the cob is magic. Frozen or canned: drain/dry well so your salad isn’t watery.
– Cherry tomatoes + cucumber: Juicy crunch. Salt them lightly if you want more pop.
– Red onion: Thinly sliced. If it bites back, soak in cold water for 10 minutes.
– Avocado: Add at the end so it doesn’t mush. A squeeze of lime keeps it pretty.
– Feta or cotija: Salty finish. Skip if dairy-free, add toasted pepitas for crunch.
– Cilantro: Optional but bright. Parsley or chives if cilantro tastes like soap to you.

✔Recipe Steps

1. Whisk 1/4 cup olive oil, zest/juice of 2 limes, 2 grated garlic cloves, 1 tbsp honey, 1 tsp smoked paprika, pinch chili flakes, 1 tsp kosher salt.
2. Toss 1–1.25 lb shrimp with half the mixture; marinate 10–20 minutes max.
3. Preheat grill to medium-high; oil grates. Thread shrimp on skewers or use a grill basket.
4. Grill shrimp 2–3 minutes per side until just opaque and slightly charred; rest 2 minutes.
5. In a large bowl, add chopped romaine, arugula, cherry tomatoes, corn, cucumber, and red onion; toss with remaining dressing.
6. Top with warm shrimp, sliced avocado, cilantro, and feta/cotija; taste and add a squeeze of lime and salt if needed.

What to Serve It With

– Warm crusty bread or grilled pita
– Simple rice or quinoa to make it heartier
– Watermelon or a quick cucumber salad for peak summer vibes
– A cold beer, a crisp sauv blanc, or a limey mocktail

✔Tips & Mistakes

– Don’t over-marinate. Lime is bossy—20 minutes is the line.
– Dry your shrimp before marinating so they sear, not steam.
– Oil the grill grates. Or brush the shrimp lightly with oil right before they go on.
– High heat, short time. Overcooked shrimp turn bouncy and not in a fun way.
– No grill? Use a ripping hot skillet (cast iron if you’ve got it), 2–3 minutes per side.
– Dress the greens lightly first; then add shrimp and avocado so nothing gets soggy.

✔Storage Tips

Leftovers? Store shrimp and salad separately if possible. Shrimp in an airtight container lasts up to 3 days; dressing keeps a week. The dressed greens are best day-of, but honestly, I’ve inhaled the cold salad straight from the fridge and was very happy about it. Breakfast shrimp salad? Throw a fried egg on top and be your own hero.

✔Variations and Substitutions

– Cajun twist: Swap paprika/chili for Cajun seasoning; add lemon instead of lime.
– Greek-ish: Oregano, lemon, cucumber, olives, and dill; feta on everything.
– Tropical: Add mango or pineapple and a tiny splash of rice vinegar.
– Grain bowl: Toss with farro, quinoa, or couscous to make it lunch-box proof.
– Dairy-free: Skip the cheese; add toasted pepitas or almonds for salty crunch.
– Sweetener swaps: Honey ↔ maple syrup ↔ a pinch of sugar. All good.
– Soy-lime vibe: Add 1–2 tsp soy sauce to the dressing for umami; use tamari if gluten-free.

Frequently Asked Questions

Easy Grilled Shrimp Salad Recipes

Juicy grilled shrimp tossed with crisp romaine, sweet corn, tomatoes, and avocado in a bright lime-honey vinaigrette. A fresh, high-protein salad ready in about 30 minutes—perfect for weeknights or meal prep.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb large shrimp, peeled and deveined thawed if frozen
• ▢ 2 tbsp olive oil for shrimp
• ▢ 2 clove garlic, minced
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp kosher salt for shrimp
• ▢ 0.5 tsp black pepper for shrimp
• ▢ 6 cup romaine lettuce, chopped
• ▢ 2 cup cherry tomatoes, halved
• ▢ 1 cup cucumber, sliced
• ▢ 1 cup sweet corn kernels grilled or thawed frozen
• ▢ 1 ea avocado, diced
• ▢ 0.5 cup red onion, thinly sliced
• ▢ 0.25 cup fresh cilantro, chopped
• ▢ 3 tbsp extra-virgin olive oil for dressing
• ▢ 3 tbsp fresh lime juice about 2 limes
• ▢ 1 tsp honey
• ▢ 1 tsp Dijon mustard
• ▢ 0.5 tsp kosher salt for dressing
• ▢ 0.25 tsp black pepper for dressing

Instructions

Preparation Steps

• Preheat grill to medium-high heat and oil the grates. If using wooden skewers, soak them in water for 10 minutes.
• In a bowl, toss shrimp with 2 tbsp olive oil, minced garlic, smoked paprika, 1 tsp salt, and 0.5 tsp pepper. Thread onto skewers if desired.
• Grill shrimp for 2 to 3 minutes per side until opaque and lightly charred. Transfer to a plate and let cool slightly.
• Whisk together 3 tbsp olive oil, lime juice, honey, Dijon, 0.5 tsp salt, and 0.25 tsp pepper to make the dressing.
• In a large bowl, combine romaine, tomatoes, cucumber, corn, avocado, red onion, and cilantro.
• Drizzle half of the dressing over the salad and toss to coat.
• Add grilled shrimp and the remaining dressing. Toss gently and serve immediately.

Notes

For a stovetop option, sear shrimp in a hot skillet 2 to 3 minutes per side. Make ahead: grill shrimp and mix dressing up to 1 day in advance; toss with greens just before serving. Add crumbled feta or queso fresco for extra richness if desired.