Grilled Shrimp Salad
Elevate your mealtime with our Grilled Shrimp Salad recipe, a delightful blend of fresh, crisp greens and succulent grilled shrimp, dressed in a zesty lemon vinaigrette. Perfect for health-conscious diners and seafood lovers alike, this quick and easy recipe offers a nutritious and flavorful option for any day of the week. Visit Satisfy Your Cravings for this and more delicious, clean eating recipes!
Equipment
- Grill pan or outdoor grill: To cook the shrimp and get that delicious smoky char.
- Tongs: For flipping shrimp safely on the grill or in the pan without damaging them.
- Mixing bowls: Ideal for marinating shrimp, tossing greens, and prepping dressing.
- Whisk or mason jar with lid: For blending your lemon vinaigrette to creamy perfection.
- Cutting board and knife: For chopping vegetables, herbs, and slicing avocado.
- Measuring spoons and cups: To ensure the perfect dressing ratios and seasoning measurements.
Ingredients
- 500g (about 1 pound) large shrimp, peeled and deveined
- 150g (5 ounces) mixed salad greens (like arugula, spinach, and romaine)
- 1 Avocado, sliced
- 1 Cup Cherry tomatoes, halved
- 1/2 Cup Cucumber, sliced
- 1/4 Cup Red onion, thinly sliced
- 2 Tbsp Olive oil
- 1 Lemon. zest and juice
- 2 Cloves garlic, minced
- 1 Tsp Smoked paprika
- Salt and pepper to taste
- Optional: 50g (1/4 cup) crumbled feta cheese or chopped nuts (like almonds or walnuts) for topping
Instructions
- Marinate the Shrimp:In a bowl, combine the olive oil, lemon zest and juice, minced garlic, smoked paprika, salt, and pepper. Add the shrimp and toss to coat evenly. Let it marinate for about 15-20 minutes, but not too long as the acid from the lemon can start cooking the shrimp.
- Prep the Salad:While the shrimp marinates, prepare the salad base. In a large bowl, mix the salad greens, sliced avocado, cherry tomatoes, cucumber, and red onion. Toss gently to combine.
- Grill the Shrimp:Heat a grill or a grill pan over medium-high heat. Remove the shrimp from the marinade and grill for about 2-3 minutes on each side or until they are pink and slightly charred.
- Assemble the Salad:Arrange the grilled shrimp on top of the salad. Drizzle with a bit more olive oil and some fresh lemon juice for an extra zing. If desired, top with crumbled feta cheese or chopped nuts for added texture and flavor.
- Serve Immediately:Enjoy your vibrant and flavorful Grilled Shrimp Salad fresh off the grill!
Notes
🛠️ Make-Ahead Tips
- Shrimp: Grill your shrimp up to 2–3 days in advance and store in an airtight container in the fridge. Let them cool completely before storing.
- Greens & Veggies: Wash and prep your greens, tomatoes, cucumbers, and other veggies ahead of time. Store them separately in a paper towel-lined container to keep them crisp.
- Dressing: Mix your vinaigrette and store in a small mason jar or dressing container in the fridge for up to 1 week.
- Meal Prep Bowls: Assemble your salads in containers for 2–3 days of grab-and-go meals. Just keep shrimp and dressing separate until you're ready to eat for max freshness!
❄️ Storage Instructions
- Cooked Shrimp: Store in the refrigerator for up to 3 days in an airtight container. Can be eaten cold or gently reheated in a skillet for 1–2 minutes.
- Prepared Salad (without dressing): Store fully assembled salads (minus the dressing) for up to 2 days. Add dressing just before serving.
- Salad Greens Only: Washed and dried greens will stay fresh for up to 4–5 days in a sealed container with a paper towel to absorb moisture.