This Grilled Shrimp Salad is the Ultimate Summer Glow-Up

Too hot to turn on the oven? This one’s for you. This grilled shrimp salad is exactly what your summer needs right now.

It is fast, fresh, and packs a massive flavor punch. You will crave this every single week. It is the ultimate healthy reset for your body.

Why This Recipe Is a Winner

This recipe is a total winner for your busy schedule. It feels fancy but takes less than 25 minutes total. The shrimp get those perfect smoky grill marks every time.

You get high protein without feeling weighed down. It is budget-friendly since a little shrimp goes a long way. Your family will think you spent hours in the kitchen.

Simple Cooking Steps

Making this is a total breeze for any home cook. You just marinate, grill, and toss. Even if you are new to the grill, you can do this. Short cook times mean you won’t overcook the seafood.

Ingredients You’ll Need

Most of these are pantry staples you already have on hand.

• 1 lb jumbo shrimp, peeled and deveined
• 5 tablespoons extra virgin olive oil, divided
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 6 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 0.25 cup red onion, thinly sliced
• 0.25 cup feta cheese, crumbled
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard

Step-by-Step Instructions

1. In a medium bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
2. Add the shrimp to the marinade and toss to coat thoroughly; let sit at room temperature for 10 minutes.
3. Preheat a grill or grill pan over medium-high heat (approximately 400°F/200°C).
4. Grill the shrimp for 2 to 3 minutes per side until opaque, pink, and slightly charred.
5. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
6. Whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, and Dijon mustard to create the dressing.
7. Toss the salad components with the dressing until evenly coated.
8. Divide the salad onto four plates, top with the grilled shrimp, and garnish with crumbled feta cheese.

Best Ways to Enjoy It

Serve this warm right off the grill for the best experience. It pairs perfectly with a chilled glass of rosé. You can also add some crusty bread on the side.

This is the perfect light meal for a summer evening. It is impressive enough for a casual date night at home.

Keep It Fresh

This salad is best enjoyed immediately after making. If you have leftovers, store the shrimp and greens separately. The greens will wilt if they sit in dressing too long. Reheat the shrimp very gently to avoid a rubbery texture.

Tips for Best Results

• Pat the shrimp dry before adding them to the marinade.
• Do not marinate the shrimp for longer than 20 minutes.
• Make sure your grill pan is screaming hot before cooking.
• Use jumbo shrimp so they stay juicy on the grill.
• Don’t skip the Dijon mustard in the vinaigrette.
• Slice the red onions very thin for the best bite.
• Use fresh lemon juice for a bright citrus pop.

Ways to Switch It Up

• Add sliced avocado for extra creaminess and healthy fats.
• Swap the feta for goat cheese if you prefer.
• Add some red pepper flakes for a spicy kick.
• Try using arugula instead of mixed greens for a peppery bite.

FAQs

Can I use frozen shrimp?

Yes, just make sure they are completely thawed first. Pat them dry with a paper towel before marinating.

What if I don’t have a grill?

You can easily use a heavy cast iron skillet. Get it very hot to mimic those grill marks.

You are going to love how fresh this feels! Tag me when you make it.

— Jasmine

Grilled Shrimp Salad

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 21 minutes mins

Servings: 4 servings

Calories: 350

Ingredients Method

Ingredients

  

• 1 lb jumbo shrimp, peeled and deveined
• 5 tablespoons extra virgin olive oil, divided
• 1 tablespoon lemon juice
• 2 cloves garlic , minced
• 1 teaspoon dried oregano
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 6 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber , sliced
• 0.25 cup red onion, thinly sliced
• 0.25 cup feta cheese, crumbled
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard

Method

 

1. In a medium bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
2. Add the shrimp to the marinade and toss to coat thoroughly; let sit at room temperature for 10 minutes.
3. Preheat a grill or grill pan over medium-high heat (approximately 400°F/200°C).
4. Grill the shrimp for 2 to 3 minutes per side until opaque, pink, and slightly charred.
5. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
6. Whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, and Dijon mustard to create the dressing.
7. Toss the salad components with the dressing until evenly coated.
8. Divide the salad onto four plates, top with the grilled shrimp, and garnish with crumbled feta cheese.