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Grilled Shrimp Salad



For the shrimp:

  • 1 lb. large white shrimp (about 20 pieces), peeled, deveined, and tails removed

  • 1 tablespoon olive oil

  • 2 tablespoons garlic, minced

  • 1 tablespoon lemon juice

  • ½ tablespoon Italian seasoning

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

For the salad:

  • 6 cups mixed greens

  • 1 avocado, sliced

  • 1 red bell pepper, thinly sliced

  • ½ red onion, thinly sliced

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

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Make the Shrimp:

  1. In a large mixing bowl, combine shrimp with oil, garlic, lemon juice, Italian seasoning, paprika, salt, and pepper. Toss to evenly coat. Set aside for 15-20 minutes to marinate. You can also marinate the shrimp with seasoning in a sealable Ziploc bag.

  2. Thread the marinated shrimp onto bamboo skewers, adding 4-5 shrimp to each.

  3. Lightly brush oil over the grill pan. Preheat the grill over medium high heat for 3 minutes until the oil starts sizzling and shimmering. Place the skewers evenly apart on the grill pan and grill for 3-4 minutes on each side or until the shrimp turn orange and completely opaque. (You can also bake shrimp or air fry the shrimp at 375F for 12-15 minutes).

Assemble the Salad:

  1. In a large mixing bowl or serving bowl, combine the salad ingredients including mixed greens, avocado, bell pepper, and red onion. Unthread the grilled shrimp and add on top of the salad.

  2. In a small mixing bowl, combine olive oil, lemon juice, salt, and pepper. You could also just use Greek salad dressing, Italian dressing, or balsamic vinaigrette.  

  3. Pour dressing over the salad and toss to combine. Add more salt and pepper to taste, if needed.

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