Grilled Shrimp Salad

Ingredients

• 60 ml (¼ cup)balsamic vinegar
• 60 ml (¼ cup)extra virgin olive oil
• 15 ml (1 tablespoon)Dijon mustard
• 1 large clovegarlic, minced
• 30 ml (2 tablespoons)honey
• to tastesalt and pepper
• 2Romaine lettuce hearts, roughly chopped
• 1 largeavocado, diced
• 130–260 g (1–2 cups)mini bell peppers
• 3–4mini cucumbers, halved and sliced
• ½ mediumred onion, thinly sliced
• 1 pintcherry tomatoes, halved
• 2–3 large clovesgarlic, minced
• 1 teaspoonpaprika
• 1 teaspooncumin
• 15–30 ml (1–2 tablespoons)freshly squeezed lemon juice
• 9 ml (2 teaspoons)honey
• 30 ml (2 tablespoons)olive oil
• to tastesalt and pepper
• Not specifiedshrimp
• Not specifiedcayenne pepper (mentioned in the method, but not listed among the ingredients)

Instructions

1. 1

   Mix the dressing

   In a small bowl or jar, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, minced garlic and honey. Season with salt and pepper to taste, then adjust the dressing as you like. Cover tightly and refrigerate until needed; you can make it a day ahead.

2. 2

   Marinate the shrimp

   Mix the minced garlic, paprika, cumin, olive oil, lemon juice, honey, cayenne pepper and salt in a small bowl. Set aside about ⅓ cup of the marinade for basting. Add the shrimp to the remaining marinade and mix well, then leave for 15–30 minutes.

3. 3

   Thread the shrimp

   Thread 3–4 shrimp onto each skewer, covering the front of each skewer. Alternatively, use a grill basket when cooking.

4. 4

   Prepare the salad

   Prepare the romaine, mini bell peppers, cucumbers, red onion, cherry tomatoes and avocado. Arrange them in a large bowl or on a platter, then refrigerate while the shrimp cooks.

5. 5

   Heat the grill

   When ready to cook, preheat the grill to medium-high. If using a grill pan, lightly spray or oil it to help prevent the shrimp from sticking.

6. 6

   Grill the shrimp

   Grill the shrimp for 2–3 minutes per side, basting frequently with the reserved marinade, until opaque. Cooking time can vary, so use your judgement.

7. 7

   Finish and serve

   Remove the shrimp from the grill and let it cool slightly. Add it to the salad and toss, or serve it on top on the skewers with the dressing.

What is grilled shrimp salad?

This American-style salad pairs grilled, seasoned shrimp with crisp lettuce, colourful vegetables and a tangy balsamic dressing. Its mix of fresh produce and smoky, savoury seafood makes it a natural fit for a warm-weather lunch or supper.

The version here relies on two flavour layers: a honeyed vinaigrette for the greens and a cumin, paprika and lemon marinade for the shrimp. The source recipe does not give a shrimp quantity, so check that detail before cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 409 calories, 5g protein, 39g carbs, 29g fat.

The listed nutrition is 409 kcal per serving, with 39 g carbohydrate, 29 g fat and 5 g protein; those figures are supplied with the recipe, though the shrimp quantity is missing from its ingredient list. Honey and vegetables contribute carbohydrates, while the oils and avocado provide much of the fat; the shrimp would normally contribute protein. Pair a serving with extra greens or a modest portion of whole grains to round out the plate.

Two flavour layers

Dressing: Whisk the vinegar, oil, Dijon, garlic and honey until combined, then taste and season. Making it ahead gives the flavours time to mingle and leaves less work to do just before serving.

Marinade: The garlic, paprika, cumin, lemon and honey coat the shrimp with a savoury-sweet, lightly citrusy flavour. The method also names cayenne, although it is missing from the ingredient list and has no stated quantity.

Marinating and skewering

Marinating: The stated 15–30 minutes gives the shrimp time to take on the marinade. Keep the reserved ⅓ cup separate from the beginning so it is ready for basting.

Skewers: Thread 3–4 shrimp per skewer, as directed, or use a grill basket. The recipe does not specify the shrimp size or total amount, so the number of skewers will depend on what you have.

Watch for doneness

Shrimp: Grill for 2–3 minutes per side, turning when the first side is cooked, and take them off once opaque. The timing can vary, so use the visual cue rather than relying on the clock alone.

Salad: Keep the chopped vegetables chilled while the shrimp grills so the lettuce and cucumber stay crisp. Let the shrimp cool briefly before adding it to the greens.

Build the salad

Vegetables: Romaine, peppers, cucumber, red onion and cherry tomatoes bring crunch and freshness, while avocado adds a creamy contrast. Chop the ingredients before grilling so the final assembly is quick.

Serving: Toss the shrimp with the salad and dressing, or arrange the shrimp skewers over the platter and offer the dressing alongside. Adding the dressing just before eating helps keep the leaves from softening.

What to serve alongside

Serve the salad on its own for a fresh, substantial plate, or alongside bread to catch any extra dressing. For a larger meal, add a simple grain such as cooked rice or couscous.

Recipe notes & tips

• Prepare the dressing up to a day ahead and keep it covered in the fridge.
• Reserve the basting marinade before adding the shrimp to the rest.
• Chill the prepared salad while the shrimp cooks to keep the vegetables crisp.
• Oil the grill pan lightly if you are not using an outdoor grill.
• Check that the shrimp are opaque after 2–3 minutes per side, as cooking time can vary.

Variations

• Add cayenne: Include a little for heat, noting that the method mentions it but gives no amount.
• Use a grill basket: Cook the shrimp loose in the basket instead of threading skewers.
• Add a grain: Serve with cooked rice or couscous for a more filling plate.
• Change the greens: Replace some romaine with another crisp salad leaf.
• Serve dressing on the side: Let each person add as much vinaigrette as they prefer.

Common mistakes to avoid

• Skipping the marinade reserve: Set aside about ⅓ cup before coating the shrimp so it is available for basting.
• Overcooking the shrimp: Check for opacity after 2–3 minutes per side and remove them once cooked.
• Dressing too early: Toss just before serving to help the romaine stay crisp.
• Using an unprepared grill pan: Lightly spray or oil it first to reduce sticking.
• Guessing the shrimp quantity: The source gives no amount, so verify how much shrimp is intended before shopping or cooking.

How to store

Refrigerate leftover salad and shrimp in an airtight container and use within 1–2 days; keep the dressing separate if possible. Reheat the shrimp gently in a pan until just warm, or serve it cold, and add fresh greens if the original leaves have softened.

Frequently asked questions