This Grilled Shrimp Salad is all about easy preparation and big flavors, making it the perfect go-to dish for warm weather days. This simple and colorful salad celebrates the taste of summer with every forkful. Make it in under 30 minutes!
Summer calls for vibrant and refreshing dishes, and this Grilled Shrimp Salad is here to answer that call! Imagine a large bowl filled with juicy grilled shrimp and colorful fruits and vegetables, all tossed together with a zesty cilantro vinaigrette. It's a wholesome, balanced, and utterly satisfying dish that's a celebration of summer's finest ingredients.
Salads like this grilled shrimp salad are the perfect summer meal. They're hearty and satisfying, yet light enough to keep you energized without weighing you down. Some of my other favorites are my Santa Fe salad (Southwest Chicken Salad), summer citrus salad with grilled chicken, and quinoa salad with spinach and strawberries.
I love how easy this grilled shrimp salad is to make. It's the perfect salad whether you need a quick lunch or light and satisfying dinner. Its components also hold up remarkably well, making it an excellent dish for meal prep.
I season fresh shrimp with spices and grill them to perfection. Then I toss them with fresh salad greens, tomatoes, creamy avocado, and sweet mango, which gives this tasty salad a tropical twist.
And of course, no salad is complete without a stellar dressing. My easy cilantro lime dressing is light and refreshing, and ties all of the salad components together perfectly.
With its big, bold flavors and medley of fresh ingredients, this is the perfect summer salad!
Why You'll Love This Dish
- Fresh- this summer salad is made with a medley of colorful, fresh ingredients
- Healthy- packed with lean protein, nutrient-rich fruits and veggies, fiber, and healthy fats
- Quick and Easy- this grilled shrimp salad is so easy to make in under 30 minutes!
- Tasty- packed with flavor from boldly seasoned shrimp and a zingy cilantro vinaigrette
- Versatile- equally suitable for a light dinner or lunch the next day; this fresh salad is perfect for meal prep
Ingredient notes and substitutions (see recipe card at end of post for full ingredient list and amounts):
- Shrimp- I use large peeled and deveined shrimp
- Spices- I season the shrimp with a combination of chili powder, garlic powder, kosher salt, and pepper
- Fresh cilantro- the star of the vinaigrette; if you don't like cilantro, you can substitute parsley
- Lime juice- fresh lime juice brightens up the salad dressing
- Salad greens- I use mixed greens in this recipe but you can also use romaine lettuce, baby spinach or arugula
- Mango- diced mango adds a nice tropical sweetness that balances the spices in the shrimp
- Avocado- slices of creamy avocado add a richness and healthy fats to this salad
- Cherry tomatoes- you can use cherry or grape tomatoes; I used a colorful medley of cherry tomatoes for these photos
How To Make Grilled Shrimp Salad Step-By-Step
See recipe card at end of post for full recipe instructions.
- Step 1- Toss the shrimp in a large mixing bowl with the olive oil and spices.
- Step 2- To make the dressing, place olive oil, lime juice, mustard, honey, cilantro, and a pinch of salt and black pepper in a jar with a lid. Close the lid and shake until combined.
- Step 3- Heat your grill or grill pan to medium high and brush grill grate with oil. Grill the shrimp about 2 minutes on each side until cooked. If desired, you can thread the shrimp onto metal or wooden skewers first.
- Step 4- Arrange the salad ingredients in a bowl. Then, top with the grilled shrimp and drizzle with the cilantro lime vinaigrette. Dive in!
- Buy shrimp that has been peeled and deveined- this will save you a lot of time in the kitchen.
- I season the shrimp with dried spices but you could also use a marinade like my Mexican chicken marinade.
- If you're using a grill, you can skewer the shrimp on wooden or metal skewers first to make it easier to turn them and prevent them from falling through the grates. If you're using a stovetop grill pan, you don't need to skewer them.
- If using wooden skewers, soak the skewers in cold water for 20 minutes first to prevent them from getting scorched.
- Brush the grill rack with oil to prevent the shrimp from sticking.
- Don't overcook the shrimp. All you need is around 2 minutes on each side to get perfect, succulent shrimp. Overcooked shrimp are rubbery and tough.
- Customize this grilled shrimp salad with your favorite ingredients. Red onion or green onions, bell pepper, fresh corn, and black beans are all good options.
- Drizzle the dressing over the salad just before serving to prevent the greens from getting soggy.
- Store any leftover salad in an airtight container in the refrigerator for 2-3 days. Store the dressing separately from the rest of the salad to retain the crispness of the greens.
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Yes, you can grill shrimp directly on a grill. Just make sure to properly season and oil the shrimp before placing them on the grill grates to prevent sticking. You can also thread the shrimp onto skewers before grilling to make it easier to turn them and to prevent them from falling through the grates.
To keep shrimp moist on the grill, marinate them beforehand in olive oil or a flavorful marinade, and avoid overcooking them. Grill them for about 2 minutes on each side until they just turn opaque and pink. Overcooked shrimp are rubbery and tough.
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Grilled Shrimp Salad
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 3 tablespoons olive oil
- 1 lime juiced
- ½ teaspoon Dijon mustard
- 2 teaspoons honey
- 1 tablespoon chopped cilantro
- 8 cups salad greens can use mixed greens, arugula, baby spinach or Romaine
- 1 mango, diced
- 1 Hass avocado, sliced
- 1 cup cherry tomatoes, halved
- Place the shrimp in a large bowl and add the oil and spices. Stir well to evenly coat. If desired, skewer the shrimp on 4 long metal or bamboo skewers.
- Heat a grill or grill pan over medium high heat and brush with oil. Place the shrimp on the grill and cook about 2 minutes on each side until opaque. Remove from grill.
- To make the cilantro vinaigrette, combine the oil, lime juice, mustard, honey, cilantro, and a pinch of salt and black pepper in a jar with a lid. Add the lid and shake well to combine all of the ingredients.
- Place the salad greens, mango, avocado, and tomatoes in a large salad bowl. Top with the grilled shrimp. Drizzle the vinaigrette on top. Serve immediately.