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!
Jump to:
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
Ingredients
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!
Chef's Tips
- 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.
Check out my Amazon Store for more of my favorite Grilling Essentials!
Recipe FAQs
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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Recipe
Grilled Shrimp Salad
Equipment
Ingredients
Grilled shrimp:
- 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
Cilantro vinaigrette:
- 3 tablespoons olive oil
- 1 lime juiced
- ½ teaspoon Dijon mustard
- 2 teaspoons honey
- 1 tablespoon chopped cilantro
Salad:
- 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
Instructions
- 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.
Nutrition
About the author
Dr. Sonali Ruder
Meet Dr. Sonali Ruder aka The Foodie Physician- ER doctor, chef, culinary creator & mom.
Karissa Herrador says
Hi Sonali,
I made this salad last night for dinner. It was a nice, light meal. My family & I enjoyed the flavors. Thank you for sharing. Keep up the great work. I have more of your recipes planned for the remaining week.
😀 Karissa
sonaliruder says
So glad you enjoyed this salad, Karissa! I like to make it in the summertime when we're looking to eat lighter meals. Thanks for stopping by!
Kelley @ Chef Savvy says
This looks so amazing and fresh! The chipotle dressing sounds amazing!
sonaliruder says
Thanks! It's definitely one of my favorites salads to make 🙂
Anonymous says
I just made this and it was amazing! I made it exactly as you said, and I'm glad I did! It's the first time I've ever used jicama. I'd love to see more recipes with this vegetable!
Marissa Wetzel says
Wow, I made this tonight, with a few additions, and it was just incredible! My fiance raved and raved about it. We will certainly be making this one again. I used all the ingredients you mentioned and they were really superb together. Thanks for sharing your creation!
meggoesnomnom.com says
This salad looks beautiful. I can't wait to try it.
sonaliruder says
I just shared this dish with Katherine Martinelli for her mango blog hop:
http://www.katherinemartinelli.com/blog/2012/mango-orange-smoothie-and-a-mango-blog-hop/
Amee Livingston says
There are so many of my favorite things in here...mango, shrimp, avocado...delicious!!! I love it, Sonali! Thank you for bringing this beautiful dish to Fit and Fabulous Fridays. 🙂
sonaliruder says
I just shared this dish on http://www.ameessavorydish.blogspot.com for her Fit & Fabulous Fridays!
Debi....Recipes For My Boys says
Absolutely beautiful! I could seriously eat this right now at 11:00 pm! Thank you for sharing on Thursday's Treasures Week 39. Please join again next week. <3 and hugs! http://www.recipesformyboys.com/2012/06/thursdays-treasures-week-39.html
sonaliruder says
Thanks, Debi!
Kris & T Go Gfree says
mmmhh looks scrumptious! Im going to have to try this recipe plus its naturally gluten free!
Please check out our blog at http://krisandtgogfree.blogspot.com/ ! We review restaurants, gfree products, and recipes!
sonaliruder says
Thanks for stopping by! I'm heading over to your site now!
Jennifer says
Tropical shrimp salad is my only choice for every Sunday lunch.Ingredients described here for this delicacy is absolutely perfect.
sonaliruder says
Wow, sounds like your a real tropical shrimp salad! So glad you like my version!
Carrie's Experimental Kitchen says
Good evening! I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share. Here is the link http://carriesexperimentalkitchen.blogspot.com/2012/05/week-18-seafood-frenzy-friday-top-50.html
sonaliruder says
Thanks Carrie! You know I love Seafood Frenzy Fridays!
Danielle says
This looks amazing. Im cutting out carbs for a while and this looks a perfect meal for me.
sonaliruder says
Good luck- cutting carbs is difficult! But this salad would definitely be a good, healthy option.
Lynda @ TasteFood says
You have managed to incorporate so many of my favorite ingredients in this salad. I love main course salads, and this one is on my to-do list!
sonaliruder says
Thanks for stopping by, Lynda!
Katherine Martinelli says
This looks just delicious!!! Light and healthy. I rarely put shrimp on salad, but I love it - this is a great reminder!
sonaliruder says
Thanks, Katherine! I agree with you- I use other proteins a lot on salads, especially chicken. But shrimp makes a great (and healthy) alternative!
Aggie says
Wow, now this is a salad. I love shrimp in my salads...love all the flavors and different textures going on here. YUM!!!
sonaliruder says
Thanks, Aggie! I like to add different textures and flavors to salads to keep things interesting 🙂
Ann says
I could have almost made it to your house in time for dinner, Sonali...if I only knew this was being served tonight! All that goodness on one plate! Yummmmm!
sonaliruder says
Ha ha, I'll let you know next time I'm making it!
Deelicious Sweets says
Wow, I am totally making this tomorrow night. I have most of the ingredients so a quick trip to the store will be no big deal. Thanks for sharing!
sonaliruder says
Thanks for trying the recipe- I hope you liked it!
Lynda says... says
This looks very good. I will try it but definitely will not use canola oil.
sonaliruder says
Thank you for your comment Lynda. Canola oil is definitely a controversial topic! I like to use it because it is high in healthy monounsaturated fat, has a neutral flavor and has a high smoke point, making it very versatile. There have been reports of canola oil being unhealthy which stems from the misperception that canola oil is made from the rapeseed plant which contains high levels of erucic acid, a substance that can be toxic at high levels. While the canola plant was developed through crossbreeding with the rapeseed plant, canola oil is made from the canola plant, not the rapeseed plant and contains less than 2% erucic acid. Here's a brief summary from the Mayo Clinic website which explains this: http://www.mayoclinic.com/health/canola-oil/AN01281
The good news is that if you don't want to use canola oil, you can use any type of oil that you like in this dish. Enjoy!
Kimberly at Hungry Goddess says
That is a great explanation about Canola oil and a wonderful recipe! THANKS!