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–+ servings
grilled shrimp salad bowl with basil dressing
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5 from 1 vote

Grilled Shrimp Salad

The best summer Grilled Shrimp Salad! The shrimp is marinated and it's got a fresh, citrus flavor profile. Serve it with your favorite salad toppings and my favorite basil vinaigrette.
Prep Time10 minutes
Cook Time10 minutes
Marinating30 minutes
Total Time50 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 4 people
Calories: 686kcal
Author: Tania

Equipment

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.
 
Substitutions and variations:
  • Basil vinaigrette: Use your favorite salad dressing. I’d recommend a summer-inspired dressing.
  • Fresh corn: Canned corn works just as well.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Calories: 686kcal | Carbohydrates: 30g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 51mg | Potassium: 1147mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1679IU | Vitamin C: 60mg | Calcium: 46mg | Iron: 2mg