Summertime is the perfect time for Grilled Shrimp Salad! This dish is light, refreshing,and satisfying. Seasoned shrimp combined with corn, cherry tomatoes, avocado, onion, and a homemade garlic lime vinaigrette are an amazing warm weather dish!
Things are warming up which means salads are taking over the menu! We love a good salad recipe for lunch, dinner, or as a side dish and the varieties are endless. A few of our favorites are a light Caprese Salad, a flavorful Greek Potato Salad, or hearty Mediterranean Salad.
For something light and filling, the grilled shrimp salad is the perfect compromise. Shrimp seasoned with homemade taco seasoning gets tossed with grilled corn, cherry tomatoes, red onions, avocado, and a garlic lime vinaigrette for an amazing salad.
How To Make Grilled Shrimp Salad
- Bring a large pan of water to a boil, and cook the corn for 4-6 minutes. Heat a griddle pan over low-medium heat, and grease it lightly with oil.
- Then, sprinkle the boiled corn with salt and pepper, and grill the corn on each side for 5-7 minutes or until the corn is golden brown. Remove from heat and use a sharp knife to remove the kernels from the core.
- Cut the lettuce, tomatoes, and onion. Arrange those ingredients in a large bowl. Wait to cut the avocado last to prevent browning.
- Place the shrimp in a large, Ziploc bag. Add the taco seasoning, seal shut and gently toss to combine.
- Heat a grill pan or outdoor grill over low-medium heat, and lightly coat with cooking spray or oil. Add the shrimp in an even layer, and cook for 2-3 minutes. Flip, and cook for another 1-2 minutes. The shrimp should be opaque in color and not rubbery. Remove them from the pan or grill immediately.
- Before serving, dice the avocado. Then add the shrimp and avocado to the chopped salad ingredients. Drizzle with garlic lime vinaigrette and enjoy!
Shrimp Salad Tips
- You can use either a griddle pan or an outdoor grill to cook the corn and shrimp.
- If you don’t have taco seasoning, you can use a combination of chili powder, smoked paprika, cumin, and salt.
- To prevent the avocado from browning, wait to chop it until right before you’re ready to serve the salad or toss with lime juice.
Variations
- Use different salad greens such as spinach or arugula, or shredded kale and cabbage.
- Add black beans or kidney beans for a heartier salad.
- You can also serve this grilled shrimp salad over rice or quinoa for a complete meal. Just be sure to adjust the dressing accordingly.
- Substitute Italian Marinated Grilled Chicken, beef, or pork for the shrimp to change up the protein.
Storage
Storing: Individual ingredients can be stored separately in the fridge in an airtight container. The shrimp will be good for 48 hours while the corn and salad ingredients will keep for up to 4 days. We recommend not cutting the avocado until just prior to serving the shrimp salad.
Freezing: Freezing is not recommended.
More Shrimp Recipes
Shrimp Salad
Summer is a great time for Grilled Shrimp Salad! Seasoned shrimp combined with corn, tomatoes, avocado, onion, and a homemade vinaigrette.
Ingredients
- 1 ear of corn, grilled (*See instructions for how to grill corn.)
- 1 head romaine lettuce, finely chopped (about 3-4 cups)
- 1 cup cherry tomatoes, halved
- ½ purple onion, thinly sliced
- 1 pound medium peeled and deveined shrimp
- 2 tablespoons taco seasoning
- 1 avocado, diced
- ½ cup garlic lime vinaigrette, or to taste
Instructions
- The cook time includes the time it takes to grill corn. We used a griddle pan for easy, indoor “grilling.” Bring a large pan of water to a boil, and cook the corn for 4-6 minutes. Heat a griddle pan to low-medium heat, and grease it lightly with oil.
- Then, sprinkle the boiled corn with salt and pepper, and grill the corn on each side for 5-7 minutes or until the corn is golden brown. Remove from heat and use a sharp knife to remove the kernels from the core.
- While the corn cooks, prepare the remaining ingredients. Cut the lettuce, tomatoes, and onion. Arrange those ingredients in a large bowl. Wait to cut the avocado last to prevent browning.
- Place the shrimp in a large, Ziploc bag. Add the taco seasoning, seal shut and gently toss to combine.
- Heat a pan over low-medium heat, and lightly coat with cooking spray or oil. Add the shrimp in an even layer, and cook for 2-3 minutes. Flip, and cook for another 1-2 minutes. The shrimp should be opaque in color and not rubbery. Remove them from the pan immediately.
- Cut the avocado. Then add the shrimp and avocado to the salad. Drizzle with garlic lime vinaigrette. Enjoy immediately.
- See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4 of the salad. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Nutrition Information:
Yield: 4 Serving Size: 1 small saladAmount Per Serving: Calories: 572Total Fat: 37gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 239mgSodium: 1629mgCarbohydrates: 31gFiber: 9gSugar: 8gProtein: 32g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.