Grilled Shrimp Salad

Grilled Shrimp Salad

Grilled Shrimp Salad is a refreshing and satisfying dish that combines juicy grilled shrimp with crisp vegetables and a zesty dressing. This salad is perfect for warmer days, offering a light yet filling option packed with protein and nutrients.

The smoky flavor from the grilled shrimp pairs beautifully with the freshness of the vegetables and the tangy dressing, making it a favorite for lunch or a light dinner. Enjoy this Grilled Shrimp Salad as a healthy and flavorful meal that celebrates the flavors of summer.

Ingredients

For the Grilled Shrimp:

• 1 pound (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• Wooden or metal skewers (if using wooden, soak them in water for 30 minutes)

For the Salad:

• 6 cups mixed salad greens (such as lettuce, spinach, or arugula)
• 1 cucumber, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup Kalamata olives, pitted and sliced (optional)

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon honey or maple syrup (optional)
• Salt and black pepper, to taste

How to Make Grilled Shrimp Salad

Prepare the Shrimp:

In a bowl, combine olive oil, minced garlic, paprika, ground cumin, dried oregano, salt, and black pepper.

Add peeled and deveined shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 20-30 minutes to marinate.

Preheat the Grill:

Preheat an outdoor grill or grill pan over medium-high heat. If using wooden skewers, make sure to soak them in water for at least 30 minutes before grilling.

Grill the Shrimp:

Thread marinated shrimp onto skewers, leaving a little space between each shrimp.

Grill shrimp skewers for 2-3 minutes per side, or until shrimp are opaque and grill marks appear. Remove from heat and set aside.

Prepare the Salad:

In a large salad bowl, combine mixed salad greens, thinly sliced cucumber, halved cherry tomatoes, thinly sliced red onion, avocado slices, and Kalamata olives (if using).

Make the Dressing:

In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar or lemon juice, Dijon mustard, minced garlic, honey or maple syrup (if using), salt, and black pepper until emulsified.

Assemble the Salad:

Drizzle half of the dressing over the salad ingredients and toss gently to combine.

Arrange grilled shrimp skewers on top of the salad.

Serve:

Drizzle the remaining dressing over the grilled shrimp and salad.

Serve Grilled Shrimp Salad immediately, garnished with additional freshly cracked black pepper if desired.

Chef’s Note

For a smokier flavor, you can add a pinch of smoked paprika or use a charcoal grill. Feel free to customize the salad with your favorite vegetables or add crumbled feta cheese or toasted nuts for extra texture. Ensure the grill is properly preheated before adding the shrimp skewers to achieve perfect grill marks and juicy shrimp. If you prefer, you can also pan-sear the shrimp in a skillet over medium-high heat for 2-3 minutes per side until cooked through.

Nutritional Value

(Nutritional values are approximate and per serving)

• Calories: 400 kcal
• Protein: 30g
• Fat: 25g
• Saturated Fat: 4g
• Cholesterol: 250mg
• Carbohydrates: 20g
• Fiber: 8g
• Sugar: 7g
• Sodium: 600mg

Enjoy the vibrant flavors and textures of Grilled Shrimp Salad, where tender grilled shrimp complement a medley of fresh vegetables and a tangy dressing.

This salad is not only delicious but also nutritious, offering a balanced meal rich in protein, vitamins, and antioxidants. Perfect for any occasion, from casual lunches to outdoor gatherings, Grilled Shrimp Salad is sure to become a favorite in your recipe repertoire.

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