If you are looking for a light, refreshing, and protein-packed meal, this Grilled Shrimp Salad is an absolute winner. Ready in just 35 minutes, it combines smoky, perfectly charred shrimp with a bright and zesty homemade vinaigrette.
The Perfect Balance of Flavors and Textures
What makes this salad truly special is the thoughtful balance of its fresh ingredients. The rich, healthy fats from the diced avocado and the extra-virgin olive oil in the dressing are beautifully cut by the sharp acidity of the fresh lemon juice.
To finish the dish, crumbled goat cheese and briny black olives are scattered over a bed of tender butter or bibb lettuce. The resulting dish is a highly satisfying, nutrient-dense lunch or dinner that feels gourmet but requires minimal effort at the grill!
Also Read : Dolly Parton Coleslaw
Grilled Shrimp Salad
Course: Recipes4
servings20
minutes26
minutes385
kcalIngredients
The Grilled Shrimp:
1 lemon, juiced
1 tsp garlic powder
Sea salt & freshly ground black pepper, to taste
8 oz medium shrimp, peeled and deveined (tails left on)
The Vinaigrette:
1 lemon, juiced
1 garlic clove, minced
Kosher salt & freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil
The Salad Base:
1 head butter or 1 head bibb lettuce, chopped
1 avocado, diced
1 ripe tomato, diced
1/4 cup pitted black olives
2 oz goat cheese, crumbled
Directions
- Marinade the Shrimp: Prepare your grill for medium heat. In a medium bowl, combine the juice of 1 lemon, the garlic powder, and a pinch each of sea salt and freshly ground black pepper. Add the peeled and deveined shrimp, tossing to coat them evenly. Thread the marinated shrimp onto metal skewers.
- Grill: Lay the shrimp skewers on the hot grill. Cook until the shrimp are cooked completely through (the flesh will turn opaque) and beautiful grill marks form, about 2 minutes per side. Remove from the grill and set aside. When they are cool enough to handle, gently pull the shrimp off the skewers.
- Make the Vinaigrette: In a large mixing bowl, add the juice of the remaining 1 lemon, the minced garlic clove, and a pinch each of kosher salt and black pepper. Whisk these together, then slowly stream in the 1/4 cup of extra-virgin olive oil while whisking continuously to create a smooth emulsion. Taste and adjust the seasoning as needed.
- Toss the Salad: Add the butter lettuce, diced avocado, and diced tomato to the large bowl with the vinaigrette. Toss gently to coat the vegetables well, then transfer the greens to a serving bowl or platter. Leave any leftover dressing in the bottom of the mixing bowl.
- Assemble and Serve: Top the salad with the pitted black olives, crumbled goat cheese, and the warm grilled shrimp. Drizzle the leftover vinaigrette from the mixing bowl directly over the shrimp. Serve immediately!
Notes
- Skewer Tip: If you are using wooden skewers instead of metal ones, make sure to soak them in water for at least 30 minutes prior to grilling so they do not catch fire!
- Cheese Substitutions: If goat cheese is too pungent for your taste, crumbled feta cheese or shaved Parmesan are excellent, salty alternatives that pair beautifully with the lemon vinaigrette.
