Grilled Shrimp Salad Recipe

Ingredients

• 20 largeshrimp or prawns, peeled (tails may be left on)
• 15 ml (1 tablespoon)olive oil
• 15 ml (juice of ½ lemon, or lime)lemon or lime juice
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• 7.5 ml (1½ teaspoons)smoked paprika
• 2.5 ml (½ teaspoon)ground cumin
• 2.5 ml (½ teaspoon) cayenne pepper or 1.25 ml (¼ teaspoon) red chilli powdercayenne pepper or red chilli powder
• 2.5 ml (½ teaspoon)salt
• For cooking, as neededolive oil or avocado oil
• About 60 g (2 cups)lettuce of choice, roughly chopped
• About 150 g (1 cup)cucumber, diced
• 4radishes, sliced
• ½avocado, diced
• 1celery rib, sliced
• ¼red onion, thinly sliced
• About 50 g (⅓ cup)crumbled feta cheese
• Juice of ½ lemonlemon juice
• 45 ml (3 tablespoons)olive oil
• 10 ml (2 teaspoons)honey
• 2.5 ml (½ teaspoon)mild English mustard or Dijon mustard
• 1.25 ml (¼ teaspoon)salt
• 1.25 ml (¼ teaspoon)pepper

Instructions

1. 1

   Prepare the prawns

   Remove the shells if needed, leaving the tails on if you like. Pat the prawns dry.

2. 2

   Season the prawns

   Mix the rub ingredients in a large bowl, then add the prawns. Use your hands to coat them all over with the spices and oil, and set aside. To prepare ahead, cover and refrigerate in an airtight container for up to 24 hours.

3. 3

   Grill the prawns

   Heat a large frying pan or barbecue over high heat. Add about 30 ml (2 tablespoons) of oil to the pan, or lightly oil the barbecue griddle. Once hot, cook the prawns for 2–3 minutes on each side, depending on their size, until just cooked through. Toss them in the pan a few times, take them off the heat and let them rest in a bowl for a few minutes.

4. 4

   Assemble the salad

   Prepare the salad ingredients and whisk together the dressing, either before cooking the prawns or while they cook. Divide the salad ingredients evenly between two bowls, add the dressing, then top with the prawns and some feta.

What is grilled shrimp salad?

This is a composed salad built around grilled prawns, fresh vegetables and a punchy dressing. Salads made from mixed greens and seasonal ingredients have many forms; this version brings together smoky spices, creamy avocado and salty feta.

The contrast is what makes it work: crisp cucumber and radishes balance the soft avocado, while warm prawns make it feel like a complete meal. Lemon in both the seasoning and dressing keeps the flavours bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 537 calories, 26g protein, 19g carbs, 42g fat.

The prawns provide most of the protein, while the honey, vegetables and avocado contribute carbohydrates. Olive oil, avocado and feta account for much of the fat. For a more balanced plate, add a modest serving of wholegrain bread or another grain alongside the salad.

Seasoning the prawns

Spice coating: Garlic and onion powders, smoked paprika, cumin and chilli give the prawns a savoury, gently smoky finish. Mix them with the oil and lemon juice so the seasoning clings evenly.

Prep ahead: The coated prawns can be kept in an airtight container in the fridge for up to 24 hours, as directed in the method. Patting them dry before seasoning helps the coating adhere.

Getting the prawns just right

Hot surface: Heat the pan or barbecue thoroughly before adding the prawns so they cook quickly. Leave room around them where possible, as crowded prawns are more likely to release moisture than brown.

Doneness: Cook for 2–3 minutes on each side, adjusting for size, until just cooked through. They should look opaque; avoid leaving them on the heat longer than needed.

A balanced mix of textures

Fresh vegetables: Roughly chopped lettuce, cucumber, radishes, celery and red onion provide a crisp base. Keep the pieces ready to assemble while the prawns cook.

Creamy toppings: Avocado softens the sharp crunch of the vegetables, and feta adds a salty, crumbly finish. Divide the toppings between the bowls so each serving gets a little of everything.

Whisking the dressing

Lemon and oil: Whisk the lemon juice and olive oil together until combined, then add the honey, mustard, salt and pepper. The honey rounds out the lemon's sharpness, while the mustard brings a gentle savoury note.

Timing: Make the dressing before cooking or while the prawns are on the heat. Dress the salad just before serving to keep the lettuce and other vegetables crisp.

Serving the salad

Serve the two bowls as they are for a fresh, filling meal. The combination of prawns, vegetables, avocado and feta gives each bowl a range of textures and flavours.

For a more substantial spread, serve alongside bread or a simple grain dish. Keep any extra dressing separate until you are ready to eat.

Recipe notes & tips

• Use a bowl large enough to coat the prawns evenly with the spice mixture.
• If cooking on a barbecue, lightly oil the griddle before adding the prawns.
• Cut the vegetables while the prawns cook to keep the total preparation time short.
• Whisk the dressing again just before pouring it over the salad.
• Add the prawns and feta last so they sit neatly on top of the vegetables.

Variations

• Change the citrus: Use lime juice in the prawn seasoning instead of lemon.
• Adjust the heat: Choose the cayenne or chilli amount that suits your taste.
• Swap the greens: Use a different lettuce variety as the salad base.
• Try another oil: Use avocado oil for cooking the prawns, as suggested in the ingredients.
• Switch the mustard: Use Dijon instead of mild English mustard in the dressing.

Common mistakes to avoid

• Adding damp prawns: Pat them dry first so the seasoning sticks well.
• Starting with a cool pan: Heat the pan or barbecue before adding the prawns.
• Overcooking the prawns: Check after 2 minutes per side and remove them once just cooked through.
• Dressing too early: Toss the salad shortly before serving to help keep the vegetables crisp.
• Uneven seasoning: Mix the prawns thoroughly with the oil and spices before cooking.

How to store

Store leftover salad and dressing separately in covered containers in the fridge and eat within 1 day for the best texture. Reheat the prawns gently in a pan until warmed through, then add them to the chilled salad; dressed lettuce is best eaten straight away.

Frequently asked questions