Another summer day, another great summer salad! This summer-inspired Grilled Shrimp Salad has become one of our go-to weeknight dinners.
The secret to flavorful shrimp is a good marinade. For this grilled shrimp salad, we use my favorite shrimp marinade, which has a fresh citrus flavor profile. Perfect for the season!
Plus, shrimp is the kind of protein that cooks really fast, so it’s a quick and easy recipe. Great for those busy nights!
Summer is here, and so is the season of barbecues, sunny picnics, and vibrant flavors. This time, let’s give burgers and hot dogs a break, and focus on something lighter and just as delicious: my favorite grilled shrimp salad of all time!
The flavors in this salad are insanely delicious! When we first tested this recipe, I ended up devouring all the shrimp before I even got to the greens. I just couldn’t resist – it was that good!
The secret to all the incredible flavor is the shrimp marinade. It’s got the perfect balance of brightness, freshness, acidity, flavor, and heat. To make it even better, we drizzle the salad with my favorite lemon basil vinaigrette.
If you’re looking for another kind of salad to serve with grilled shrimp, give this Tomato Burrata Salad or Grilled Peach Salad a try. And if you’re a shrimp lover, check out my Bang Bang Shrimp and Coconut Shrimp recipes.
Why we love this grilled shrimp salad:
- Flavorful: That shrimp marinade is insanely delicious! You’ll be blown away, especially when served with some basil vinaigrette on top.
- Customizable: Build your own salad with your favorite fresh ingredients!
- Quick and easy: Marinating shrimp takes very little time, and it cooks in 3 minutes per side. Grilled shrimp salad is perfect for a quick weeknight dinner or a laid-back summer cookout.
Jump to:
My Favorite Shrimp Marinade
The star of this grilled shrimp salad is…you guessed it, the SHRIMP! And let me tell you, the grilled shrimp in the salad is to die for. This marinade infuses the shrimp with unique flavors that will keep you coming back for more.
It’s a fresh citrus and fresh herb based marinade, consisting of freshly squeezed lemon juice and zest, extra virgin olive oil, fresh parsley, garlic, red pepper flakes, and honey. As you can see from the ingredients, this grilled shrimp marinade is a perfect blend of acidity, flavor, heat, and freshness.
The great thing about it is that it’s quick and easy. 30 minutes is all you need to let the flavors soak in.
The Basil Vinaigrette
No salad is complete without a good dressing. For this grilled shrimp salad, we use my homemade Lemon Basil Vinaigrette. It’s the perfect choice to accentuate the summery flavors of this salad.
I love the bright and vibrant color of this dressing, as well as the amazing aromatic fresh herbs, balanced olive oil, and bright lemon. It’s the perfect finishing touch for the salad!
Of course, you can use any dressing you like on your shrimp salad, homemade or store-bought. I’d recommend a summer-inspired dressing with citrus tones, or a creamy one for contrast, such as a buttermilk dressing.
Ingredient Notes
This grilled shrimp salad recipe is very easy to make. It comes together quickly, so it’s perfect for weeknights or for a laid-back weekend grill out. Below are a few ingredient notes, and as always, the quantities are listed in the recipe card down below.
- Marinated grilled shrimp: This is the grilled shrimp recipe we use for this salad. It’s packed with garlicky and lemony flavors, perfect for summer!
- Lemon basil vinaigrette: It takes under 10 minutes to make and it’s delicious!
- Mixed greens and arugula: Make sure to find fresh and crisp greens. Avoid ones that look yellow or wilted. You can use a mixed variety here, such as blend of greens, arugula, romaine, green lettuce, little gem lettuce, etc.
- Corn: Grilled for a smoky flavor and cut off the cob. You may also use canned corn and get them charred in a skillet.
- Cherry tomatoes: They add a burst of sweet and tangy flavor, as well as color.
- Cucumber, radishes, and avocado: These add a satisfying crunch and creaminess to the salad.
- Lemons: We love to grill lemon halves for presentation.
Step-by-Step Tutorial
This salad is the kind of dish that I like to whip during busy weeknights. Cooking shrimp is quick and easy. And if you’re short of time, you can even cut the marinating time in half – it will still be delicious!
Step 1 | Marinate shrimp
Prepare the marinade according to this Grilled Shrimp Marinade recipe. To prepare the shrimp, remove the shell but leave the lower part of the tail attached to the shrimp using kitchen shears. Transfer the shrimp to the marinade, and let it soak in all the flavors for about 30 minutes.
Step 2 | Make the basil vinaigrette
In a food processor or blender, combine all the basil vinaigrette ingredients and pulse to combine until smooth and vibrant green. For more details, check out my basil vinaigrette recipe blog post. Set aside.
Step 3 | Grill shrimp, corn, and lemons
Preheat the grill to medium heat. Grill the corn for about 10 minutes on all sides, until charred.
Shrimp: Thread the marinated shrimp into skewers, and cook on the grill for about 3 minutes per side, until you get grill marks and fully cooked. At the same time, grill the lemon halves, flat side down, until charred.
Step 4 | Assemble salad
Toss the mixed greens, grilled corn (kernels only), tomatoes, cucumber, radishes, and avocado. Top it with grilled shrimp and drizzle with basil vinaigrette. Garnish with grilled lemon. And there you have it…the best, summer-inspired grilled shrimp salad of all time!
Add-ons and Variations
As with most salads, you can customize the toppings any way you want! Here some ideas:
- Grilled artichoke hearts
- Grilled or raw bell peppers
- Grilled asparagus
- Beets
- Beans
- Feta cheese
- To make it a heartier salad, add quinoa, farro, or couscous
Other dressings that would pair really well with grilled shrimp salad:
- Creamy Balsamic Dressing
- Chipotle Ranch Dressing
- Greek Salad Dressing
- Your favorite store-bought dressings
- Romesco Sauce or Chimichurri (not dressings per se, but these sauces are GREAT for drizzling over grilled shrimp)
More Summer Salads You’ll Love
I don’t know about you, but we’ve been grilling out a lot and enjoying dinner out on our back patio a lot.
Summer only lasts a few months here in Michigan, so we’re soaking in every moment that we can…with delicious food, of course! Last week, we made an amazing BBQ Chicken Salad that we served with Grilled Vegetable Platter, and of course, a few glasses of refreshing Watermelon Slushies.
Here are some of our summer-inspired favorite salads:
Recipe FAQs
Yes, but thaw before marinating and grilling.
You can dice and prep the veggies in advance and assemble right before serving.
Yes, absolutely! We do that all the time, and it works just as great.
Yes. Other great dressings are this Creamy Balsamic Dressing, Greek Dressing, or Honey Chipotle Dressing. You may also use your favorite store-bought dressing.
Tips for Success
- Shrimp cooks really fast. 3 minutes per side if all you need. Don’t overcook, otherwise it can become tough and rubbery.
- For even cooking, assemble the shrimp in skewers before grilling.
- The basil vinaigrette is best when made fresh, as it may not keep its vibrant colors when stored overnight. I’d recommend making it on the same day.
- Marinating shrimp takes about 30 minutes, but if you’re short of time, even 15 minutes will do wonders.
- Feel free to customize your salad toppings or even the dressing to your liking.
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Grilled Shrimp Salad
Equipment
- Outdoor grill or grill pan if cooking indoors
Ingredients
- Marinated grilled shrimp - this recipe makes 4 skewers
- 10 ounces mixed greens and arugula - or your favorite greens
- 3 ears of corn, husked
- 3 cups cherry tomatoes, halved
- 1 cucumber, sliced
- 2 avocados, diced
- 4 radishes, thinly sliced
- 4 lemon halves, for garnish
- Basil vinaigrette - or your favorite dressing
Instructions
- Prepare the marinade according to this Grilled Shrimp Marinade recipe.
- Use kitchen shears to remove the shell from the shrimp (thawed), leaving the lower part of the tail still attached. Marinate the shrimp in the marinade for about 30 minutes. Tip: I’d recommend using a resealable plastic bag for marinating.
- Meanwhile, make the basil vinaigrette according to the linked recipe instructions.
- Preheat your grill to medium or medium-high heat.
- Grill the corn on all sides, about 10 minutes total.
- Assemble the marinated shrimp into skewers, and cook on the grill for about 3 minutes per side, until you get grill marks and fully cooked. At the same time, grill the lemon halves, flat side down, until charred.
- Assemble the salad: Start with a bed of mixed greens, plus all the toppings and the grilled corn (kernels only). Arrange the grilled shrimp skewers on top, followed with a generous drizzle of the prepared basil vinaigrette.
- Garnish with the grilled lemon halves. Serve immediately. Enjoy!
Notes
- Shrimp cooks quickly. Only 3 minutes per side are required. Overcooking can make it tough and rubbery, so be careful not to do so.
- The basil vinaigrette is best consumed fresh, as it may lose its vibrant color when stored overnight. It is recommended to make it on the same day.
- Basil vinaigrette: Use your favorite salad dressing. I’d recommend a summer-inspired dressing.
- Fresh corn: Canned corn works just as well.
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