Grilled Shrimp Salad

Ingredients

• for 4 skewersMarinated grilled shrimp
• 283 g (10 ounces)mixed greens and rocket, or your favourite greens
• 3corn on the cob, husks removed
• 710 ml (3 cups)cherry tomatoes, halved
• 1cucumber, sliced
• 2avocados, diced
• 4radishes, thinly sliced
• 4lemon halves, for garnish
• to tastebasil vinaigrette, or your favourite dressing

Instructions

1. 1

   Prepare marinade

   Make the marinade following the instructions in the Grilled Shrimp Marinade recipe.

2. 2

   Marinate shrimp

   Using kitchen shears, remove the shells from the thawed shrimp, leaving the lower part of each tail attached. Coat the shrimp in the marinade and leave for about 30 minutes; a resealable plastic bag is recommended.

3. 3

   Make vinaigrette

   Prepare the basil vinaigrette according to the instructions in its recipe.

4. 4

   Heat the grill

   Preheat the grill to medium or medium-high.

5. 5

   Grill the corn

   Grill the corn, turning it so all sides cook, for about 10 minutes in total.

6. 6

   Grill shrimp

   Thread the marinated shrimp onto skewers and grill for about 3 minutes per side, until marked by the grill and fully cooked. At the same time, place the lemon halves cut-side down on the grill and cook until charred.

7. 7

   Assemble salad

   Lay out the mixed greens, then add all the toppings and the corn kernels cut from the cobs. Place the grilled shrimp skewers on top and drizzle generously with the prepared basil vinaigrette.

8. 8

   Garnish and serve

   Finish with the grilled lemon halves and serve immediately.

What is grilled shrimp salad?

This American-style summer salad brings together grilled shrimp, fresh vegetables and greens, with corn and avocado making it substantial enough for a main meal. The bright citrus notes and basil vinaigrette complement the smoky char from the grill.

The combination works because the toppings offer contrasting textures: tender shrimp and avocado, juicy tomatoes, crisp cucumber and radish, and sweet kernels of grilled corn.

Nutrition and macros by portion

The nutrition label shows one serving as written: 686 calories, 7g protein, 30g carbs, 16g fat.

The corn and vegetables contribute carbohydrates, while avocado and the vinaigrette provide much of the fat. Shrimp is the main protein ingredient, though the supplied nutrition figures list 7 g of protein per serving. For a more balanced plate, serve with an extra portion of protein-rich shrimp or another protein alongside.

The ingredients that shape the salad

Greens: Mixed greens and rocket give the salad a fresh, lightly peppery base. Choose leaves that are dry before assembling so the dressing clings rather than pooling.

Toppings: Tomato, cucumber, radish and avocado add freshness, crunch and creaminess. Cut them shortly before serving to keep the avocado bright and the vegetables crisp.

Dressing: Basil vinaigrette ties the ingredients together, while grilled lemon provides an extra citrus accent at the table.

Marinating and grilling the shrimp

Marinade: Allow about 30 minutes for the thawed shrimp to take on the citrus flavour. A resealable bag makes it easier to coat the shrimp evenly.

Grilling: Cook the skewers for about 3 minutes per side, looking for grill marks and fully cooked shrimp. The recipe does not specify a grill temperature beyond medium to medium-high, so keep an eye on the shrimp as they cook.

Getting the corn right

Char: Grill the corn on all sides for about 10 minutes total, turning it as needed. Once cooked, let it cool enough to handle before cutting off the kernels.

Lemons: Put the lemon halves cut-side down on the grill at the same time as the shrimp. Their charred faces make a simple, aromatic garnish.

Assembling and serving

Build: Start with a bed of greens, then scatter over the vegetables and corn kernels. Set the shrimp skewers on top so they remain easy to serve.

Finish: Add the vinaigrette just before eating and serve the grilled lemon alongside. This helps the leaves stay crisp and lets everyone add extra lemon if they like.

What to serve alongside

This salad is designed as a complete meal, with greens, vegetables, corn, avocado and shrimp in one bowl. If you want something extra, serve it with crusty bread or a simple side of grilled vegetables.

Recipe notes & tips

• Use thawed shrimp and remove the shells while keeping the lower tail section attached.
• Marinate the shrimp in a resealable bag so the marinade can coat them evenly.
• Turn the corn as it grills to brown all sides.
• Cut the corn kernels from the cobs once they are cool enough to handle.
• Dress the salad just before serving to keep the greens crisp.
• Grill the lemon halves cut-side down until charred.

Variations

• Change the greens: Use your preferred salad leaves in place of the mixed greens and rocket.
• Swap the dressing: Use a favourite dressing instead of basil vinaigrette.
• Add more citrus: Serve extra grilled lemon alongside for squeezing over the salad.
• Prepare individual bowls: Divide the greens and toppings between plates before adding the shrimp skewers.
• Make it less creamy: Use one avocado instead of two for a lighter avocado topping.

Common mistakes to avoid

• Skipping the marinade time: Leave the shrimp in the marinade for about 30 minutes as directed.
• Overcooking the shrimp: Check after about 3 minutes per side and take them off once fully cooked.
• Leaving the corn unturned: Rotate it so all sides grill during the roughly 10-minute cooking time.
• Cutting corn while very hot: Let it cool enough to handle before removing the kernels.
• Adding dressing too early: Drizzle it over the salad just before serving to help keep the leaves crisp.

How to store

For the best texture, assemble and dress the salad just before serving. Refrigerate leftover salad and components in a covered container and eat within 1–2 days; store the dressing separately where possible. Reheat shrimp gently until hot, and serve the greens and vegetables cold.

Frequently asked questions