Grilled Shrimp Salad Recipe
This grilled shrimp salad uses large, seasoned shrimp that have been grilled for a nice smoky flavor. It's then added to a bed of lettuce mixed with fresh veggies and a creamy homemade dressing.
Servings: 4 servings
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
Storage: 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.
Nutrition
Serving: 2cups | Calories: 433kcal | Carbohydrates: 41g | Protein: 34g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 192mg | Sodium: 581mg | Potassium: 1579mg | Fiber: 11g | Sugar: 9g | Vitamin A: 14687IU | Vitamin C: 51mg | Calcium: 238mg | Iron: 4mg
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