Grilled Shrimp Salad

Ingredients

• 680 g (1 1/2 pounds)large shrimp, peeled and deveined
• 45 ml (3 tablespoons)olive oil
• 30 ml (2 tablespoons)fresh lime juice
• Zest of 1 limelime zest
• 4 clovesgarlic, minced
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)smoked paprika
• 2.5 ml (1/2 teaspoon)red pepper flakes
• 3.75 ml (3/4 teaspoon)Morton kosher salt
• 1.25 ml (1/4 teaspoon)black pepper
• 15 ml (1 tablespoon)fresh cilantro, chopped
• 1 mediumred onion, thinly sliced
• 120 ml (1/2 cup)apple cider vinegar
• 15 ml (1 tablespoon)honey
• 2.5 ml (1/2 teaspoon)Morton kosher salt
• 1.25 ml (1/4 teaspoon)whole black peppercorns
• 1 clovegarlic, smashed
• 1bay leaf
• 45 ml (3 tablespoons)olive oil
• 22.5 ml (1 1/2 tablespoons)fresh lime juice
• 7.5 ml (1 1/2 teaspoons)Dijon mustard
• 5 ml (1 teaspoon)honey
• 2.5 ml (1/2 teaspoon)Morton kosher salt
• 1.25 ml (1/4 teaspoon)black pepper
• 180 g (6 cups)mixed greens, such as baby spinach, rocket and baby kale
• 1/2English cucumber, thinly sliced
• 150 g (1 cup)cherry tomatoes, halved
• 1 ripeavocado, sliced
• 75 g (1/2 cup)fresh sweetcorn kernels
• As preparedpickled red onions
• 15 ml (1 tablespoon)fresh cilantro, chopped
• To servelime wedges

Instructions

1. 1

   Marinate the shrimp

   Pat the 680 g (1 1/2 pounds) of shrimp dry with paper towels. In a medium bowl, whisk together 45 ml (3 tablespoons) olive oil, 30 ml (2 tablespoons) lime juice, the lime zest, 4 minced garlic cloves, 5 ml (1 teaspoon) cumin, 5 ml (1 teaspoon) smoked paprika, 2.5 ml (1/2 teaspoon) red pepper flakes, 3.75 ml (3/4 teaspoon) salt, 1.25 ml (1/4 teaspoon) pepper and 15 ml (1 tablespoon) chopped cilantro. Toss the shrimp in the mixture until coated, cover and refrigerate for 15 to 30 minutes.

2. 2

   Pickle the onions

   While the shrimp marinates, combine 120 ml (1/2 cup) apple cider vinegar, 15 ml (1 tablespoon) honey, 2.5 ml (1/2 teaspoon) salt, 1.25 ml (1/4 teaspoon) peppercorns, 1 smashed garlic clove and 1 bay leaf in a small saucepan. Heat just until the honey and salt dissolve. Put the sliced onion in a heatproof jar or bowl, pour over the warm liquid and leave for at least 20 minutes.

3. 3

   Mix the dressing

   In a small bowl, whisk 45 ml (3 tablespoons) olive oil, 22.5 ml (1 1/2 tablespoons) lime juice, 7.5 ml (1 1/2 teaspoons) Dijon mustard, 5 ml (1 teaspoon) honey, 2.5 ml (1/2 teaspoon) salt and 1.25 ml (1/4 teaspoon) pepper until smooth and emulsified.

4. 4

   Assemble the salad

   Combine the 180 g (6 cups) mixed greens, sliced half cucumber, 150 g (1 cup) halved cherry tomatoes, sliced avocado and 75 g (1/2 cup) sweetcorn in a large serving bowl or on a platter. Drizzle over the vinaigrette and toss gently just before serving.

5. 5

   Grill the shrimp

   Preheat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers and grill for 2 to 3 minutes per side, until opaque and lightly charred.

6. 6

   Finish and serve

   Take the shrimp off the skewers and arrange them over the salad. Add the pickled onions and remaining 15 ml (1 tablespoon) chopped cilantro. Serve straight away with lime wedges for squeezing over the top.

What is grilled shrimp salad?

This is a fresh, American-style main-course salad built around grilled, seasoned shrimp and a mix of vegetables and greens. Its bright citrus, creamy avocado and sweet corn make it feel substantial without losing the crispness of a salad.

The version here layers garlic-and-lime-marinated shrimp with quick-pickled onion and a lime vinaigrette. Those sharp, savoury flavours balance the richness of the avocado and olive oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 356 calories, 4g protein, 24g carbs, 29g fat.

Most of the carbohydrate comes from the sweetcorn, vegetables and honey, while the olive oil and avocado contribute much of the fat. Shrimp supplies protein, though the provided nutrition figures list 4 g per serving. To balance the plate, add a serving of wholegrain bread or another grain alongside the salad.

Why the ingredients work

Shrimp: Patting them dry helps the marinade cling, while cumin, smoked paprika, garlic and lime season them without hiding their flavour. The short marinating time is enough to add flavour before grilling.

Greens and vegetables: Baby spinach, rocket and kale bring a range of fresh textures, while cucumber and tomatoes add crunch and juiciness. Avocado and corn round out the bowl with creamy and sweet notes.

Quick-pickled red onion

Pickling liquid: Warming the vinegar with honey, salt, peppercorns, garlic and bay leaf helps dissolve the seasonings. Heat it only until the honey and salt have dissolved.

Timing: Pour the warm liquid over the thinly sliced onion and leave it for at least 20 minutes. The onion softens slightly and gains a tangy edge while the shrimp marinates.

Grilling the shrimp

Threading: Skewers keep the shrimp together and make turning them on the grill or grill pan easier. If using wooden skewers, follow the instructions that came with them.

Doneness: Grill for 2 to 3 minutes on each side, looking for opaque flesh and light charring. Shrimp cook quickly, so take them off the heat once they reach those cues.

Dress just before serving

Emulsion: Whisking the oil, lime juice, mustard and honey together makes a smooth dressing that coats the leaves more evenly. Whisk again if it separates while waiting.

Assembly: Add the vinaigrette and toss gently just before serving so the greens stay crisp. Arrange the grilled shrimp and pickled onion on top for an easy-to-serve finish.

Make-ahead timing

The onion needs at least 20 minutes in its pickling liquid, and the shrimp can marinate for 15 to 30 minutes. Use these overlapping waits to prepare the dressing and salad vegetables.

Keep the greens, dressing and cooked shrimp separate until close to serving. This protects the leaves from wilting and lets the shrimp be served warm.

What to serve with it

The salad can stand on its own as a complete meal, with lime wedges for extra brightness at the table. For a heartier spread, serve it with crusty bread or a simple grain side.

Add the dressing gradually if you prefer a lighter coating, and keep any extra lime wedges handy for those who want a sharper finish.

Recipe notes & tips

• Dry the shrimp thoroughly before adding the marinade so it coats them evenly.
• Keep the shrimp in the refrigerator during their 15 to 30 minute marinade.
• Let the onions pickle for at least 20 minutes while you prepare the other ingredients.
• Whisk the vinaigrette again just before dressing the salad if it has separated.
• Toss the greens with dressing immediately before serving to keep them crisp.
• Watch the shrimp closely on the grill, as they need only 2 to 3 minutes per side.

Variations

• Adjust the heat: Reduce or omit the red pepper flakes for a milder marinade.
• Use another citrus: Swap the lime juice for lemon juice while keeping the zest in step with the chosen citrus.
• Change the greens: Use another mix of salad leaves in place of spinach, rocket and baby kale.
• Make it dairy-free: The listed ingredients are already dairy-free, so no substitution is needed.
• Add a grain: Serve the salad with cooked rice or another grain for a more filling meal.

Common mistakes to avoid

• Wet shrimp: Excess surface moisture can dilute the marinade; pat the shrimp dry before seasoning.
• Over-marinating: The method calls for only 15 to 30 minutes; keep to that window.
• Hot pickling liquid: Do not boil it for longer than needed; warm it only until the honey and salt dissolve.
• Overcooked shrimp: They turn dry if left on the grill too long; remove them once opaque and lightly charred.
• Soggy greens: Dressing too early wilts the leaves; toss the salad just before serving.
• Uneven dressing: Pouring it all in at once can leave some leaves overdressed; drizzle and toss gently.

How to store

Refrigerate leftover salad components separately in airtight containers and use within 1 to 2 days; dressed greens are best eaten straight away. Reheat the shrimp gently in a pan or serve them cold, and keep the pickled onions in their liquid in the fridge.

Frequently asked questions