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This incredible Grilled Shrimp Salad is made with fresh greens, grilled veggies, juicy Cajun seasoned shrimp, and tossed in creamy avocado cilantro dressing. It’s one of the best summertime salads – fresh, flavorful, and super easy to make.
Easy Grilled Shrimp Salad Recipe
Fresh and crunchy greens mixed with warm grilled veggies- I can’t think of a better salad combination. I started eating this winning combo a couple of years ago, and it’s remained my salad go-to ever since. Although this salad is delicious with just veggies, I will never turn down an opportunity to eat juicy protein-packed shrimp. Tied together with the most incredible creamy avocado cilantro dressing, this awesome salad is light and healthy, perfect for the warm summer months.
How to Make Grilled Shrimp Salad
Coat the veggies in olive oil, salt, and pepper, then grill them individually and set aside. Make the avocado dressing in a food processor, adding cilantro last and pulsing for a few more seconds. Toss the seasoned shrimp with lime juice and cook for 1-2 minutes per side in a hot skillet. Roughly chop grilled veggies and mix with remaining salad ingredients. Top the salad with grilled shrimp and serve with dressing on the side.
More Delicious Salad Recipes
- Caprese Farro Salad with Strawberries and Blueberries
- Shrimp Avocado Salad with Miso Dressing
- Shrimp Avocado Salad with Miso Dressing
- Thai Noodle Salad with Creamy Peanut Butter Dressing
- Zesty Veggie Noodle Salad
If you try making this Grilled Shrimp Salad Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Grilled Shrimp Salad Recipe
Ingredients
For the Salad:
- 3 hearts Romaine lettuce, chopped
- 2 cups fresh baby kale, chopped
- 10 ounces cherry tomatoes, halved
- 1 cup shredded carrots
- 1.5 cups english cucumber, peeled and chopped
For the Grill
- 1 pound asparagus
- 4 medium zucchini, quartered lengthwise
- 2 bell pepper, halved and seeds removed
- 1 ear of corn, husked
- olive oil
- salt + pepper
For the shrimp:
- 1.5 pounds shrimp, shell removed (I will always recommend extra shrimp)
- ½ teaspoon chili powder
- ¼ teaspoon cajun seasoning
- .5 lime juiced
- salt + pepper
- olive oil
Avocado Cilantro Dressing
- 1 large avocado
- ⅔ cup fat-free plain Greek yogurt
- ⅓ cup water, more as needed
- 4 cloves garlic
- ½ jalapeno
- 1 large bunch cilantro
- salt + pepper, to taste
- 1 lime juiced
Instructions
- For the grill- Preheat grill to medium-high heat. Lightly coat vegetables with oil and sprinkle with salt and pepper. Add the vegetables directly to the grill and cook on each side until cooked to desired doneness- times will vary depending on vegetable, so keep a close watch. Corn typically takes the longest, while asparagus cooks the fastest. When vegetables are cooked, remove from heat and prepare the dressing.
- For the dressing- Combine all ingredients except the cilantro in the bowl of a large blender or food processor. Process until smooth. Add cilantro and pulse until just incorporated.
- For the shrimp- In a large bowl toss shrimp with seasoning and lime juice. When ready to cook, heat a large skillet over medium high heat and add 2 teaspoons of olive oil to the pan. When hot, add shrimp the the skillet in a single layer (you may have to do this in two batches) and cook for 1-2 minutes, or until edges turn pink. Using tongs flip each shrimp and remove from heat. Shrimp are done when center is opaque and all grey bits are gone. Transfer shrimp to a plate.
- Make your salad. Roughly chop grilled vegetables and toss with the remaining salad ingredients (lettuce, kale, carrots, cherry tomatoes and cucumber). Divide shrimp between bowls and serve with your Avocado Cilantro Dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
