This Grilled Shrimp Salad is summer on a plate – juicy, seasoned shrimp with fresh veggies and a tangy honey-lime dressing that brings everything together perfectly. It’s light yet satisfying, packed with flavor, and takes just minutes of active cooking time. The combination of peppery arugula, creamy avocado, and perfectly grilled shrimp creates a restaurant-quality meal that’s actually simple enough for weeknight dinners!
Why You’ll Love This Recipe
- Quick and Impressive: Most of the time is hands-off marinating, with just minutes of actual cooking time. Perfect for those evenings when you want something that looks fancy but requires minimal effort.
- Balanced and Nutritious: Protein from the shrimp, healthy fats from avocado, and plenty of veggies make this a complete meal that won’t weigh you down.
- Customizable: The base recipe is fantastic, but you can easily adapt it with whatever veggies you have on hand or switch up the protein if needed.
- Perfect for Entertaining: The skewers add a beautiful presentation that will impress guests, yet you won’t be stuck in the kitchen all night.
Ingredients You’ll Need
- Shrimp: The star of the show! Provides a sweet, succulent protein that picks up the marinade flavors beautifully. Look for medium to large shrimp (26-30 count per pound) that are already peeled and deveined.
- Lime: Adds brightness and acidity to both the marinade and dressing. The citrus helps “cook” the shrimp slightly in the marinade while adding that perfect summer zing.
- Spices (garlic powder, onion powder, salt, chili powder, black pepper): This blend creates a perfectly balanced seasoning that complements the shrimp without overpowering it.
- Olive Oil: Forms the base of the dressing and helps distribute flavors throughout the salad.
- Honey: Balances the acidity of the lime with a touch of natural sweetness in the dressing.
- Arugula: Provides a peppery base that stands up wonderfully to the other bold flavors.
- Avocado: Contributes a creamy texture and healthy fat that makes the salad more satisfying.
- Grape Tomatoes: Add juicy pops of color and freshness.
- Red Onion: Provides a sharp contrast and beautiful purple color.
- Corn: Adds sweetness and a pleasant texture variation.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Mediterranean Style: Swap the corn for feta cheese, add cucumber, and use oregano in the marinade.
- Tropical Twist: Add mango chunks and substitute cilantro-lime dressing.
- Smoky Version: Add a dash of smoked paprika to the shrimp marinade and include roasted bell peppers in the salad.
- Different Greens: Replace arugula with mixed greens, spinach, or kale (massage it first).
- Protein Switch: Use grilled chicken, salmon, or even tofu instead of shrimp.
How to Make Grilled Shrimp Salad
Step 1: Marinate the Shrimp
Combine shrimp with half the lime juice and spices in a bowl, toss to coat evenly, then cover and refrigerate for 30 minutes. This quick marinade infuses the shrimp with flavor without “cooking” them in the acid.
Step 2: Prepare the Dressing
Whisk together olive oil, honey, remaining lime juice, and seasonings until well combined. The dressing can be made ahead and stored in a jar – just shake before using.
Step 3: Grill the Shrimp
Heat a grill pan until very hot. Thread marinated shrimp onto skewers and grill for about 2 minutes per side until they turn pink and curl into a C-shape. The skewers make flipping easy and create beautiful grill marks.
Step 4: Assemble the Salad
Arrange arugula in a serving bowl, then add avocado, tomatoes, red onion, and corn. The layering creates a beautiful presentation where each ingredient is visible.
Step 5: Add Shrimp and Dressing
Place the grilled shrimp skewers on top of the salad or remove them from skewers and scatter over the salad. Drizzle with dressing just before serving to keep everything fresh and crisp.
Pro Tips for Making the Recipe
- Proper Shrimp Preparation: Pat shrimp dry before marinating to help the seasonings stick better.
- Don’t Overcook: Shrimp cook incredibly quickly! They’re done when they turn pink and form a C-shape. If they curl into a tight O-shape, they’re overcooked.
- Room Temperature Ingredients: Let shrimp sit at room temperature for 5-10 minutes before grilling for more even cooking. Also, dress the salad with dressing at room temperature for better flavor.
- Make Ahead Strategy: Prepare all components separately and assemble just before serving to maintain optimal freshness and texture.
- Skewer Technique: Use two skewers per row of shrimp to prevent them from spinning when you try to flip them.
How to Serve
Perfect Pairings
Serve this vibrant salad with crusty bread or garlic toast to soak up the delicious dressing. For a more substantial meal, add a side of quinoa or couscous.
Drink Suggestions
A chilled Pinot Grigio or Sauvignon Blanc pairs beautifully with the bright flavors. For non-alcoholic options, sparkling water with a splash of lime complements the dish perfectly.
Presentation Ideas
For a stunning presentation, serve on a large platter with the skewers arranged over the salad. Garnish with additional lime wedges and fresh herbs like cilantro or parsley.
Make Ahead and Storage
Storing Leftovers
The assembled salad is best enjoyed fresh but will keep in the refrigerator for up to 1 day. Store the dressing separately and add just before eating to prevent wilting.
Make Ahead Components
Marinate the shrimp up to 8 hours ahead, prepare the dressing up to 3 weeks ahead, and chop veggies (except avocado) the morning of serving.
Freezing
The grilled shrimp can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before adding to fresh salad.
Reheating
This salad is best enjoyed cold, but if you want to reheat the shrimp, warm them gently in a pan over low heat just until heated through to avoid overcooking.
FAQs
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How do I know when shrimp are perfectly cooked?
Perfectly cooked shrimp turn pink and opaque, curling into a C-shape. If they curl into a tight circle, they’re overcooked. The process happens quickly – often just 2 minutes per side – so watch them carefully!
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Can I use frozen shrimp for this recipe?
Absolutely! Just thaw them overnight in the refrigerator for best results. Quick-thawing under cold running water works in a pinch, but the overnight method allows the marinade to penetrate better. Make sure to pat the shrimp dry before marinating.
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What can I substitute for arugula if I don’t like its peppery flavor?
Mixed spring greens, baby spinach, or butter lettuce all work wonderfully in this recipe. Each brings a different flavor profile but pairs nicely with the grilled shrimp and dressing. For heartier options, try massaged kale or chopped romaine.
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How can I make this recipe dairy-free and gluten-free?
Good news! This recipe is naturally dairy-free and gluten-free as written. Just double-check your spice blends to ensure they don’t contain any additives with gluten. For added flavor without dairy, try sprinkling nutritional yeast on top for a cheesy note.
Final Thoughts
This Grilled Shrimp Salad combines simplicity with incredible flavor – proof that delicious, impressive meals don’t need to be complicated. The combination of succulent shrimp, fresh vegetables, and zingy dressing creates a perfect balance that works for casual family dinners or entertaining friends. Give it a try next time you’re craving something light yet satisfying that comes together in minutes!
Print
Grilled Shrimp Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: salads
- Method: Grilling
- Cuisine: American
Description
This Grilled Shrimp Salad is a light, refreshing, and protein-packed dish that combines juicy grilled shrimp, creamy avocado, sweet grape tomatoes, crispy red onions, and a tangy honey-lime dressing. Perfect for hot summer days or for a healthy and delicious meal any time of the year, this salad delivers bold flavors and vibrant colors in every bite.
Ingredients
For the Shrimp
- 1 pound shrimp, peeled and deveined (thawed if frozen)
- 1 lime, juiced and divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
For the Dressing
- 1/4 cup olive oil
- 1 tablespoon honey
- Remaining lime juice, garlic powder, onion powder, and kosher salt
For the Salad
- 5 ounces arugula salad mix (1 box)
- 1 avocado, diced
- 1/4 pint grape tomatoes, each cut in half
- 1/4 red onion, sliced
- 1/4 cup canned corn, drained
Instructions
- Prepare the Shrimp Marinade
In a bowl, combine the shrimp, half of the lime juice, half of the garlic powder, onion powder, and kosher salt, along with all the chili powder and black pepper. Mix until the shrimp are well coated. Cover the bowl and refrigerate the shrimp for 30 minutes. - Grill the Shrimp
Heat a skillet with grill lines over medium heat until very hot. Spray the skillet with nonstick cooking spray. Thread the marinated shrimp onto 6-inch skewer sticks. Grill 3-4 skewers at a time in the pan for about 2 minutes on each side, or until the shrimp is pink and curled. - Prepare the Dressing
In a jar, whisk together the olive oil, honey, and the remaining lime juice, garlic powder, onion powder, and salt. Shake well to emulsify the dressing. - Assemble the Salad
In a large serving bowl, add the arugula salad mix. Top it with the diced avocado, halved grape tomatoes, sliced red onion, and drained canned corn. Drizzle some of the prepared salad dressing over the ingredients. - Finish the Dish
Place the grilled shrimp skewers on top of the salad, or remove 8-10 shrimp from the skewer and arrange them over the salad. Serve immediately with the remaining salad dressing on the side. Optionally, garnish with freshly minced cilantro for added zest and aroma.
Notes
- You can use medium or large shrimp. Opt for a 26-30 count per pound size for convenience.
- If using frozen shrimp, let them thaw overnight in the refrigerator to allow proper marination.
- Avoid shrimp with a slimy coating or an ammonia smell as these are signs it has spoiled.
- If shrimp isn’t peeled or deveined, use scissors to cut through the back shell, remove the shell, and rinse off the vein before patting dry.
- Pat shrimp dry before marinating to help the marinade adhere better.
- Not a fan of shrimp? Substitute with boneless, skinless chicken breasts. Grill them for 5-7 minutes per side or until they reach an internal temperature of 165°F. Slice and add to the salad.
- Store grilled shrimp salad in an airtight container and refrigerate for up to 1 day. Grilled shrimp can last up to 4 days in the fridge or 3 months in the freezer. Salad dressing can be stored in the refrigerator for up to 3 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 150mg
