Grilled Shrimp Salad

This Grilled Shrimp Salad is loaded with juicy garlic lime shrimp, crisp mixed greens, creamy avocado, sweet corn, fresh vegetables, quick pickled red onions, and a bright homemade lime vinaigrette. It's a fresh, colorful dinner that's light, satisfying, and perfect for warm-weather meals.

Course Salad

Cuisine American

Keyword grilled shrimp recipes, shrimp salad recipes

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 356kcal

Author Kathleen

Ingredients

Shrimp

1 1/2 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
1/2 teaspoon red pepper flakes
3/4 teaspoon Morton kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh cilantro

Quick Pickled Red Onions

1 medium red onion, thinly sliced
1/2 cup apple cider vinegar
1 tablespoon honey
1/2 teaspoon Morton kosher salt
1/4 teaspoon whole black peppercorns
1 garlic clove smashed
1 bay leaf

Lime Vinaigrette

3 tablespoons olive oil
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon Morton kosher salt
1/4 teaspoon black pepper

Salad

6 cups mixed greens, baby spinach, arugula, and baby kale
1/2 English cucumber thinly sliced
1 cup cherry tomatoes halved
1 ripe avocado sliced
1/2 cup fresh sweet corn kernels
pickled red onions
1 tablespoon fresh cilantro chopped
lime wedges for serving

US Customary - Metric

Instructions

Marinate the shrimp: Pat the shrimp (1 1/2 pounds) dry with paper towels. In a medium bowl, whisk together the olive oil (3 tablespoons), lime juice (2 tablespoons), lime zest, garlic (4 cloves), cumin (1 teaspoon), smoked paprika (1 teaspoon), red pepper flakes (1/2 teaspoon), salt (3/4 teaspoon), pepper (1/4 teaspoon), and cilantro (1 tablespoon). 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 (1/2 cup), honey (1 tablespoon), salt (1/2 teaspoon), peppercorns (1/4 teaspoon), garlic (1 clove), and bay leaf (1) 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 it stand for at least 20 minutes.
Prepare the dressing: In a small bowl, whisk together the olive oil (3 tablespoons), lime juice (1 1/2 tablespoons), Dijon mustard (1 1/2 teaspoons), honey (1 teaspoon), salt (1/2 teaspoon), and pepper (1/4 teaspoon) until smooth and emulsified.
Assemble the salad: In a large serving bowl or platter, combine the mixed greens (6 cups), cucumber (1/2), tomatoes (1 cup), avocado (1), and corn (1/2 cup). 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 (1 tablespoon). Serve immediately with lime wedges for squeezing over the top.

Notes

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.

Nutrition