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Grilled Shrimp Salad

Grilled Shrimp Salad
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A light, flavorful, and nutritious Grilled Shrimp Salad featuring smoky grilled shrimp, crisp greens, fresh vegetables, and a zesty lemon vinaigrette. Perfect for a quick lunch, healthy dinner, or entertaining guests, this recipe is customizable and ready in under 30 minutes, delivering vibrant colors and balanced flavors.

Ingredients

Scale

Shrimp Marinade

  • 1 lb medium to large shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp fresh herbs (parsley, cilantro, or basil), chopped

Salad Components

  • 4 cups mixed leafy greens (romaine, spinach, arugula)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, thinly sliced
  • 1 ripe avocado, sliced or cubed

Lemon Vinaigrette

  • 3 tbsp extra virgin olive oil
  • 1 ½ tbsp fresh lemon juice
  • 1 tsp honey or Dijon mustard
  • Salt, to taste
  • Black pepper, to taste

Optional Seasonings and Garnishes

  • Chili flakes (optional)
  • Fresh chopped herbs for garnish (cilantro, parsley)
  • Toasted nuts (almonds, pine nuts)
  • Crumbled feta or goat cheese

Instructions

  1. Marinate the Shrimp: Toss peeled and deveined shrimp with olive oil, lemon juice, minced garlic, salt, black pepper, and chopped fresh herbs. Let the shrimp marinate for at least 15 minutes to tenderize and absorb the flavors.
  2. Prepare the Fresh Ingredients: While the shrimp marinates, wash and chop the leafy greens. Slice the cucumber thinly, halve the cherry tomatoes, and cube or slice the avocado. Place all prepared ingredients into a large salad bowl.
  3. Grill the Shrimp: Preheat your grill or grill pan to high heat. Thread the shrimp onto skewers or place them directly on the grill. Cook each side for 2-3 minutes until the shrimp are opaque and have a nice smoky char.
  4. Assemble the Salad: Arrange the grilled shrimp on top of the prepared fresh vegetables. Drizzle with a freshly made lemon vinaigrette composed of olive oil, lemon juice, honey or Dijon mustard, salt, and pepper.
  5. Toss and Serve: Gently toss the salad just before serving to evenly coat all ingredients with the dressing without causing the salad to become soggy.

Notes

  • Choose fresh or high-quality frozen shrimp for the best flavor and texture.
  • Avoid overcooking shrimp to prevent toughness and rubberiness.
  • Use sharp knives for precise, clean cuts of vegetables.
  • Season shrimp, salad, and dressing separately to create layered flavors in every bite.
  • Allow shrimp to cool slightly before mixing with greens to avoid wilting.
  • Store leftover shrimp and salad components separately in airtight containers in the refrigerator.
  • Freeze shrimp alone if needed; avoid freezing salad vegetables for best texture.
  • Reheat shrimp quickly on a grill or skillet; avoid microwave reheating.

Nutrition

Keywords: Grilled Shrimp Salad, Healthy Salad, Seafood Salad, Quick Dinner, Low Carb Salad, Summer Salad, Light Meal

Find it online: https://tastebudtrek.com/grilled-shrimp-salad/