Grilled Shrimp Salad
Juicy grilled shrimp, crisp romaine, tomatoes, cucumber, avocado, and feta make this salad feel fresh but still filling. A lemony dressing doubles as a quick marinade, so the prep stays simple.
- Total time
- 26 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 20mCook 6mMediterranean-inspired AmericanSalads
Grilled shrimp salad is a warm-weather dinner that does not ask much of you. The shrimp cook in minutes, and the salad is mostly chopping and whisking.
This version uses a lemon, garlic, and paprika dressing as both marinade and vinaigrette. That means less measuring, fewer bowls, and flavor that carries through the whole dish.
Serve it as a light main course with warm pita, crusty bread, or a scoop of cooked grains if you want something heartier.
01What you'll need
Ingredients
16 items · 4 servings
- 1 pound large raw shrimp, peeled and deveined, tails on or off
- 4 tablespoons extra-virgin olive oil, divided
- 3 tablespoons fresh lemon juice, divided
- 1 garlic clove, finely grated or minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper, divided
- 6 cups chopped romaine lettuce
- 1 pint cherry tomatoes, halved
- 1 English cucumber, diced
- 1 medium avocado, diced
- 1/4 small red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
02How to make it
Step-by-step
1. Heat the grill
Heat a gas or charcoal grill to medium-high, about 400°F to 450°F. Clean the grates and oil them lightly so the shrimp do not stick. If using wooden skewers, soak them in water for 20 minutes first.
2. Make the lemon dressing
In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, the garlic, Dijon mustard, honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisking means stirring quickly until the dressing looks blended.
3. Season the shrimp
Pat the shrimp dry with paper towels. Put them in a bowl with the remaining 1 tablespoon olive oil, remaining 1 tablespoon lemon juice, smoked paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Toss to coat. Let stand for 10 minutes while you prepare the salad.
4. Prep the salad base
Add the romaine, tomatoes, cucumber, avocado, red onion, feta, and parsley to a large serving bowl. Keep the avocado near the top so it does not get mashed when you toss the salad.
5. Skewer the shrimp
Thread the shrimp onto skewers, leaving a little space between each one. Skewers make shrimp easier to turn on the grill. If you do not have skewers, use a grill basket or place the shrimp crosswise over the grates so they do not fall through.
6. Grill the shrimp
Grill the shrimp for 2 to 3 minutes per side, until they turn pink, curl into a loose C shape, and look opaque in the center. Do not cook until they curl tightly into an O shape; that usually means they are overcooked.
7. Dress the salad
Pour most of the lemon dressing over the salad and toss gently. Taste and add the remaining dressing, a pinch of salt, or a squeeze of lemon if needed.
8. Finish and serve
Remove the shrimp from the skewers and arrange them over the salad. Serve right away while the shrimp are warm and the greens are crisp.
03From our kitchen
Cook's tips
- Make-ahead: Whisk the dressing up to 3 days ahead and refrigerate it in a jar. Chop the romaine, cucumber, onion, and tomatoes up to 1 day ahead. Wait to dice the avocado and grill the shrimp until close to serving.
- Storage: This salad is best the day it is made. If you expect leftovers, store the shrimp, dressing, and salad vegetables separately. Refrigerated cooked shrimp keeps for up to 3 days.
- No grill? Cook the shrimp in a hot grill pan or cast-iron skillet for 2 to 3 minutes per side. Work in batches so the shrimp sear instead of steam.
- Easy swaps: Use spring mix instead of romaine, goat cheese instead of feta, or lime juice instead of lemon. For a dairy-free salad, leave out the feta and add extra avocado or olives.
- Make it heartier: Add cooked quinoa, farro, brown rice, or chickpeas. If you add grains or beans, you may want to make an extra half batch of dressing.
- Watch the shrimp closely: Shrimp cook fast. Pull them from the grill as soon as they are opaque and firm. They will continue to cook slightly from their own heat.
Cook's note
Fine sea salt was used for the nutrition estimate. If you use kosher salt, measure lightly and season to taste, since crystal size changes how salty a teaspoon tastes.
04Frequently asked
Questions & answers
Can I use frozen shrimp for grilled shrimp salad?
Yes. Thaw frozen shrimp overnight in the refrigerator, or place the sealed bag in a bowl of cold water until thawed. Pat the shrimp very dry before seasoning so they grill instead of steam.
Should I leave the tails on or take them off?
Either works. Tails on look nice and can help protect the ends from overcooking, but tails off make the salad easier to eat. For a casual dinner, tails off is often more practical.
How do I know when shrimp are done?
Shrimp are done when they turn pink, look opaque, and feel firm but not hard. They should curl into a C shape. If they curl tightly into a circle, they may be overcooked.
Can I marinate the shrimp longer?
Do not marinate shrimp in lemon juice for more than about 20 minutes. Acid can change the texture and make the surface mushy. A short 10-minute marinade is enough.
What dressing goes well with grilled shrimp salad?
A bright vinaigrette works well. This recipe uses lemon, olive oil, garlic, Dijon, and a little honey. Lime vinaigrette, herb vinaigrette, or a light Greek-style dressing also pair nicely with grilled shrimp.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat23 g
- 29%
- Saturated Fat4.7 g
- 24%
- Cholesterol194 mg
- 65%
- Sodium595 mg
- 26%
- Total Carbohydrate16 g
- 6%
- Dietary Fiber6 g
- 21%
- Total Sugars7 g
- Protein28 g
- 56%
- Vitamin D0.2 mcg
- 1%
- Calcium189 mg
- 15%
- Iron2.1 mg
- 12%
- Potassium1000 mg
- 21%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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