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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Servings:
Calories: 120kcal
Ingredients
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.