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Perfect for the warmer weather, this grilled shrimp salad is one of my favorites when I want something healthy, light, and incredibly delicious. I marinate the shrimp, grill them to perfection, and toss them into a fresh salad for a tasty, Mexican-inspired dish.
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This grilled shrimp salad is filled with avocado, corn, tomatoes, and all kinds of fresh and flavorful ingredients. And of course, grilled shrimp. It’s the perfect summer meal.
Simple to make, I’ve marinated the shrimp in lime juice and spices before grilling and adding them to the salad. I’ve finished the salad with a sweet and tangy honey lime dressing for a refreshing and delicious dish you’ll want to make all summer long.
Tips for Beginners
- Although not required, it’s always a good idea to brine shrimp before cooking them. It sounds redundant because shrimp come from saltwater, but soaking them in a saltwater brine adds moisture and prevents them from drying out.
- Make sure that any shrimp you are using does not have an ammonia smell or slimy coating on the outside. This means it has gone bad.
- Raw shrimp are translucent gray. Cooked shrimp are an opaque white color with some pink and bright red accents and are 120°F internally.
- Not a fan of shrimp? Try using boneless, skinless chicken breasts instead. Cook 5-7 minutes per side, or until 165°F internally. Let rest for a few minutes, then slice and add to the salad.
Grilled Shrimp Salad Recipe
Equipment
- Grill or Indoor Grill Pan
- Wooden Skewers
Ingredients
- 1 lb. shrimp peeled and deveined (thawed if frozen), patted dry; use medium or large shrimp.
- 1 lime juiced and divided
- 1 tsp garlic powder divided
- 1 tsp onion powder divided
- 1 tsp kosher salt divided
- ½ tsp chili powder
- ½ tsp ground black pepper
- ¼ cup olive oil
- 1 tbsp honey
- 5 oz. arugula salad mix 1 box
- 1 avocado diced
- ¼ pint grape tomatoes each cut in half
- ¼ red onion sliced
- ¼ cup canned corn drained, fresh also works
Instructions
- Mix the shrimp, half of the lime juice, half of the garlic powder, onion powder, salt and all the chili powder and pepper together in a bowl then cover and refrigerate for 30 minutes.1 lb. shrimp, 1 lime, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, ½ tsp chili powder, ½ tsp ground black pepper
- Heat a skillet with grill lines over medium heat until very hot and spray it with nonstick cooking spray, then thread the shrimp onto 6-inch skewer sticks.
- Grill 3-4 skewers in the pan at a time for 2 minutes on each side or until the shrimp is pink and has curled up.
- Whisk the olive oil, honey, remaining lime juice, garlic powder, onion powder and salt together in a jar.¼ cup olive oil, 1 tbsp honey
- Add the salad mix to a serving bowl, then the avocado, tomatoes, onions, corn and drizzle on some of the salad dressing.5 oz. arugula salad mix, 1 avocado, ¼ pint grape tomatoes, ¼ red onion, ¼ cup canned corn
- Place the shrimp skewers on top or take them off the stick and add 8-10 on top and serve with the remaining dressing and some freshly minced cilantro for garnish and added flavor if desired.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Grilled Shrimp Salad Step by Step
Marinate the shrimp: Mix 1 lb. shrimp, half of the lime juice, ½ tsp garlic powder, ½ tsp onion powder, salt, ½ tsp chili powder, and ½ tsp pepper together in a bowl, then cover and refrigerate for 30 minutes.
Thread the shrimp: Heat a skillet with grill lines over medium heat until very hot and spray it with nonstick cooking spray, then thread the shrimp onto 6-inch skewer sticks.
Grill the shrimp: Grill 3-4 skewers in the pan at a time for 2 minutes on each side or until the shrimp is pink and has curled up.
Make the dressing: Whisk the ¼ cup olive oil, 1 tbsp honey, remaining lime juice, ½ tsp garlic powder, ½ tsp onion powder, and 1 tsp salt together.
Prepare the salad: Add arugula salad mix to a serving bowl, then the avocado, ¼ pint grape tomatoes, ¼ red onion, ¼ cup canned corn, and drizzle on some of the salad dressing.
Add the shrimp and serve: Place the shrimp skewers on top or take them off the stick and add 8-10 on top and serve with the remaining dressing and some freshly minced cilantro for garnish and added flavor if desired.
How to Store
I recommend storing the shrimp, dressing, and salad separately for longer storage.
The shrimp can be grilled and stored in an airtight container in the refrigerator for up to 3 days before you plan to serve them. The dressing can be made and stored in an airtight container in the refrigerator for up to 3 weeks.
Store leftover fully-assembled grilled shrimp salad in an airtight container in the refrigerator for up to 1 day. Beyond that, the salad may begin to wilt and taste unpleasant. Enjoy the salad cold for best results.
While I don’t recommend freezing the assembled salads, you can freeze the grilled shrimp for up to 3 months. Freeze the shrimp in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Then, transfer to an airtight container or Ziplock bag for storage.
Serving Suggestions
This grilled shrimp salad is a filling and hearty meal by itself, but I’ll often add a few sides like this summery German potato salad or our Dutch oven jalapeño bread or homemade garlic bread to mop up any leftover dressing.
