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This Grilled Shrimp Salad is everything I want in a warm-weather dinner. Juicy garlic lime shrimp are grilled until lightly charred, then served over crisp greens with creamy avocado, sweet corn, juicy tomatoes, crunchy cucumber, and quick pickled red onions. Finished with a bright homemade lime vinaigrette, it’s fresh, colorful, and satisfying enough to be a complete meal.
If you’re looking for more fresh side dishes to round out your meal, be sure to try my 1905 Salad, Southwest Salad, Mexican Corn Salad, and Pineapple Coleslaw, too.
✨ Before You Begin
✨ Pat the Shrimp Dry: Before adding the marinade, pat the shrimp dry with paper towels. This helps the seasonings adhere better and encourages beautiful browning on the grill.
✨ Don’t Over-Marinate: Shrimp only need 15 to 30 minutes in the garlic lime marinade. Any longer and the lime juice can begin to break down the shrimp, making them soft instead of juicy.
✨ Make the Pickled Onions First: Preparing the onions before anything else gives them time to mellow and develop their sweet, tangy flavor while you prepare the rest of the salad.
✨ Dress Just Before Serving: Toss the salad with the vinaigrette immediately before serving to keep the greens crisp and fresh.
✨ Use Fresh Summer Corn: If it’s in season, raw sweet corn adds incredible crunch and natural sweetness. Simply slice the kernels from the cob and scatter them over the salad.
Grilled Shrimp Salad Ingredients + Key Notes
Large Shrimp: I like using large shrimp because they stay juicy on the grill and are easy to skewer. Fresh or frozen (thawed) both work well.
Fresh Limes: Using both the zest and juice creates brighter, more vibrant citrus flavor than juice alone.
Mixed Greens: A blend of baby spinach, arugula, and baby kale gives the salad plenty of texture and flavor without overwhelming the shrimp.
Avocado: Choose a ripe avocado that gives slightly when gently squeezed. It adds creamy richness that balances the bright vinaigrette.
Fresh Corn: Raw summer corn adds a wonderful burst of sweetness and crisp texture, but grilled or roasted corn is equally delicious.
Quick Pickled Red Onions: These add the perfect tangy contrast and can easily be made several days ahead of time.
Homemade Lime Vinaigrette: A simple dressing made with fresh lime juice, Dijon mustard, olive oil, and a touch of honey ties everything together without overpowering the fresh ingredients.
How to Make Grilled Shrimp Salad
Marinate the Shrimp: Toss the shrimp with the garlic lime marinade and refrigerate for 15 to 30 minutes while you prepare the remaining ingredients.
Make the Pickled Onions: Heat the pickling liquid just until the honey and salt dissolve, then pour it over the sliced onions and let them stand for at least 20 minutes.
Whisk the Vinaigrette: Combine the dressing ingredients and whisk until smooth and well blended.
Assemble the Salad: Toss the greens, cucumber, tomatoes, avocado, and corn with the vinaigrette just before serving.
Grill the Shrimp: Grill the shrimp over medium-high heat for 2 to 3 minutes per side, until opaque and lightly charred.
Finish and Serve: Arrange the grilled shrimp over the salad, top with the pickled onions and fresh cilantro, and serve with lime wedges.
⭐ Pro Tips
⭐ Start with Dry Shrimp: Patting the shrimp dry before marinating helps the seasonings cling better and promotes better browning on the grill.
⭐ Watch the Cooking Time: Shrimp cook quickly. Remove them from the grill as soon as they turn opaque and curl into a loose “C” to keep them tender and juicy.
⭐ Use a Ripe Avocado: A perfectly ripe avocado adds creamy texture that balances the bright lime vinaigrette and smoky shrimp.
⭐ Make the Pickled Onions Ahead: The onions become even more flavorful after a few hours in the refrigerator, making them a great make-ahead component.
⭐ Serve Immediately: This salad is at its best when the shrimp are warm, the greens are crisp, and the vinaigrette has just been tossed with the vegetables.
Storing, Reheating, & Make-Ahead Tips
Storing: Store the grilled shrimp and salad separately in airtight containers in the refrigerator for up to 2 days. Keeping the components separate helps the greens stay crisp.
Reheating: If you’d like to serve the shrimp warm, gently reheat them in a skillet over low heat just until warmed through. Avoid microwaving for too long, as shrimp can become rubbery.
Freezing: The grilled shrimp can be frozen for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before serving. The salad, avocado, and vinaigrette are best enjoyed fresh and should not be frozen.
Make-Ahead: The pickled onions and lime vinaigrette can be prepared up to 5 days in advance and refrigerated. Prep the vegetables a day ahead if desired, but wait to slice the avocado, grill the shrimp, and toss the salad until just before serving for the freshest flavor and texture.
What to Serve With Grilled Shrimp Salad
Fresh Bread: A warm loaf of crusty bread, garlic bread, or homemade focaccia is perfect for soaking up the extra lime vinaigrette.
Summer Sides: Pair this salad with grilled vegetables, Mexican Corn Salad, fresh fruit salad, or Pineapple Coleslaw for an easy summer meal.
Potato Favorites: Roasted baby potatoes, Ranch Potatoes, or crispy smashed potatoes make this dinner even more satisfying.
Refreshing Drinks: Fresh lemonade, Peach iced tea, sparkling lime water, or a crisp white wine pair beautifully with the bright citrus flavors.
Light Desserts: Finish the meal with Fresh Strawberry Pie, Lemon Icebox Pie, Key Lime Pie, or a bowl of fresh berries.
Frequently Asked Questions
◆ How long should I marinate the shrimp?
Shrimp only need 15 to 30 minutes in the garlic lime marinade. Marinating longer can cause the lime juice to break down the shrimp, resulting in a softer texture.
◆ Can I use frozen shrimp?
Yes! Just thaw the shrimp completely and pat them dry before marinating. Removing excess moisture helps the marinade cling better and promotes better browning.
◆ Can I make this salad ahead of time?
You can prepare the pickled onions, vinaigrette, and vegetables ahead of time. For the freshest flavor and texture, grill the shrimp, slice the avocado, and toss the salad just before serving.
◆ What if I don’t have an outdoor grill?
A grill pan or cast-iron skillet works beautifully. Cook the shrimp over medium-high heat until they’re lightly browned and just cooked through.
◆ Can I use a different protein?
Absolutely. This salad is equally delicious with grilled chicken, salmon, or even steak. Just adjust the cooking time as needed.
◆ How do I know when the shrimp are done?
Shrimp are cooked when they turn opaque and curl into a loose “C” shape. If they curl tightly into an “O,” they’ve likely begun to overcook.
Still have questions? Leave them in the comments below—I’m always happy to help!
Tried This Recipe?
I’d love to hear what you think! Leave a star rating and a comment below to let me know how your Grilled Shrimp Salad turned out.
Don’t forget to snap a photo and tag @gonna_want_seconds on Instagram—I love seeing your creations!
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Grilled Shrimp Salad
Ingredients
Shrimp
- 1½ pounds large shrimp peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- Zest of 1 lime
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- ¾ teaspoon Morton kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh cilantro
Quick Pickled Red Onions
- 1 medium red onion, thinly sliced
- ½ cup apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon Morton kosher salt
- ¼ teaspoon whole black peppercorns
- 1 garlic clove, smashed
- 1 bay leaf
Lime Vinaigrette
- 3 tablespoons olive oil
- 1½ tablespoons fresh lime juice
- 1½ teaspoons Dijon mustard
- 1 teaspoon honey
- ½ teaspoon Morton kosher salt
- ¼ teaspoon black pepper
Salad
- 6 cups mixed greens, baby spinach, arugula, and baby kale
- ½ English cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- ½ cup fresh sweet corn kernels
- pickled red onions
- 1 tablespoon fresh cilantro, chopped
- lime wedges for serving
Instructions
- Marinate the shrimp: Pat the shrimp dry with paper towels. In a medium bowl, whisk together the olive oil, lime juice, lime zest, garlic, cumin, smoked paprika, red pepper flakes, salt, pepper, and cilantro. Add the shrimp and toss until evenly coated. Cover and refrigerate for 15 to 30 minutes.
- Make the pickled onions: While the shrimp marinates, combine the apple cider vinegar, honey, salt, peppercorns, garlic, and bay leaf in a small saucepan. Heat just until the honey and salt dissolve. Place the sliced onions in a heatproof jar or bowl and pour the warm pickling liquid over the onions. Let stand for at least 20 minutes.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, honey, salt, and pepper until smooth and emulsified.
- Assemble the salad: In a large serving bowl or platter, combine the mixed greens, cucumber, tomatoes, avocado, and corn. Drizzle with the vinaigrette and toss gently just before serving.
- Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers. Grill for 2 to 3 minutes per side, or until opaque and lightly charred.
- Finish and serve: Remove the shrimp from the skewers and arrange over the salad. Top with the pickled onions and remaining cilantro. Serve immediately with lime wedges for squeezing over the top.
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