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My Grilled Shrimp Salad is So Good!
When it’s grilling season, I’m all about this grilled shrimp salad recipe. The shrimp get a quick toss in a spicy seasoning before cooking on the grill for a whooping 4 minutes! The salad itself has lots of fresh vegetables, and I make a homemade creamy dressing with lime, Greek yogurt, and a few spices. If you don’t have a grill, you can use a grill pan or, really, any skillet!
Grilled Shrimp Salad Ingredients
- Shrimp: I recommend large shrimp; they work better for grilling. You can use fresh or frozen (thawed) shrimp. Either is totally fine.
- Oil: You’ll use olive oil to coat the shrimp and in the dressing.
- Spices: I call for a handful of spices for this recipe, including smoked paprika, garlic powder, and chili powder.
- Greek yogurt: I like the flavor of full-fat greek yogurt, but plain, low-fat yogurt works, too.
- Lime: You’ll need 2 tablespoons of lime juice, which is usually one lime!
- Honey: A little sweetness for balance! You could also use a teaspoon of maple syrup.
- For the salad: I usually make the salad with romaine lettuce, cherry tomatoes, corn, sliced red onion, cucumber, avocado, and feta cheese. Try it my way once and then make your own substitutions, like sliced green onion instead of the red onion!
How to Make a Grilled Shrimp Salad
Grilled Shrimp Salad Recipe
Ingredients
For the Shrimp
- 1 pound large shrimp peeled & deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Dressing
- ½ cup Greek yogurt
- 1 tablespoon olive oil
- 1 lime juiced
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Salad
- 1 head romaine lettuce chopped about 6 cups
- 1 pint cherry tomatoes halves
- 2 cups frozen corn thawed
- ½ red onion sliced
- 2 Persian cucumbers sliced
- 1 avocado chopped
- ¼ cup crumbled feta cheese
Instructions
- In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper. Let sit for 10 minutes while preparing the grill. Grill shrimp for 2 minutes per side until pink and opaque. Remove from grill.
- In a large bowl, whisk together Greek yogurt, olive oil, lime juice, honey, garlic powder, chili powder, salt, and black pepper.
- Add the lettuce, tomatoes, corn, and red onion and toss to combine.
- When ready to serve, top with grilled shrimp, cucumbers, avocado, and feta, and serve immediately.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Shrimp Salad recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Devein the shrimp. I use a paring knife to do this, slicing along the underside of the shrimp to remove the vein. You can see how I do it here!
- Preheat grill. Not only does this give you 10 to 15 minutes for the shrimp to marinate, but a hot grill cooks food faster, adds better flavor, and prevents food from sticking to the grates.
- Toss the lettuce and dressing right before serving. Romaine—unlike, say, kale—gets soggy when it sits in salad dressing.
- Use a grill basket or skewers to cook the shrimp. That’s if you’re worried about the falling through the grates! I use large shrimp to avoid this altogether.
FAQs
If you’re planning on making this salad ahead, I would use store all of the components separately (the dressing, shrimp, and salad ingredients) and assemble it when you’re ready to eat. They should last in the fridge for 2-3 days.
Yes, you do! If you don’t, the water on the shrimp will stop it from absorbing the oil and spices—and they’ll take longer to cook.
You can marinate the shrimp for 2 hours ahead of time! Shrimp starts to get mushy if it’s marinated beyond that.
