Too hot to turn on the oven? This Grilled Shrimp Summer Salad is for you.
It is the ultimate solution for those humid, sunny evenings. You get a light, fresh meal that feels like a treat. It is fast, healthy, and ready in 30 minutes.
Why You’ll Love This Recipe
This dish is a total winner for a healthy reset. It feels fancy but requires very little effort from you. The charred shrimp adds a lovely smoky depth to the greens.
You will love how the lemon-herb marinade doubles as a dressing. It keeps your grocery list short and your prep time minimal. It is perfect for busy summer weeknights when you want to relax.
Simple Cooking Steps
Making this salad is incredibly straightforward and stress-free. You simply marinate the shrimp while you chop your fresh vegetables. The grill does most of the heavy lifting for you.
Even if you are new to grilling seafood, you can do this. Shrimp cook very quickly, so you stay out of the heat. It is a foolproof way to get dinner on the table fast and fresh.
Ingredients You’ll Need
Most of these items are likely already in your pantry or garden.
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 large cucumber, sliced
- 1/4 red onion, thinly sliced
- 1 large avocado, diced
Step-by-Step Directions
- In a medium bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Add the shrimp to the marinade and toss to coat; let sit for 10-15 minutes.
- Preheat the grill or grill pan to medium-high heat.
- Thread shrimp onto skewers or place directly on the grill grates; cook for 2-3 minutes per side until opaque and slightly charred.
- In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- Add the grilled shrimp and diced avocado to the salad base.
- Drizzle with remaining olive oil or preferred vinaigrette and toss gently before serving.
Best Ways to Enjoy It
Serve this salad immediately while the shrimp are still warm and tender. It pairs beautifully with a chilled glass of lemonade or iced tea. You can also serve it with a side of crusty bread.
For a lovely weeknight dinner, set the table outside. Enjoy the sunset while you eat this vibrant, colorful meal. It makes a simple Tuesday feel like a special occasion.
Storage & Reheating
This salad is best enjoyed fresh to keep the greens crisp. If you have leftovers, store the shrimp and vegetables separately if possible. The shrimp will stay fresh in the fridge for up to two days.
To reheat the shrimp, use a pan over low heat briefly. Do not microwave them for long or they will get rubbery. Cold grilled shrimp are actually delicious on top of a salad too!
Tips for Best Results
- Don’t overcook the shrimp; they only need a few minutes.
- Pat the shrimp dry before marinating for a better sear.
- Use wooden skewers to make flipping the shrimp much easier.
- Soak wooden skewers in water for 20 minutes before grilling.
- Add a handful of fresh summer berries for a sweet twist.
- Swap the red onion for shallots if you prefer a milder flavor.
- Make sure your grill is very hot before adding the seafood.
Ways to Switch It Up
- Add feta cheese or goat cheese for a creamy, salty kick.
- Swap the lemon juice for lime and add cilantro for Mexican flair.
- Use a bed of quinoa instead of greens for a heartier meal.
- In summer, swap cucumber for grilled zucchini or corn.
Common Questions
Can I use frozen shrimp?
Yes, frozen shrimp work perfectly for this recipe. Just make sure to thaw them completely and pat them dry first. This ensures they sear beautifully on the grill.
How do I stop shrimp from sticking?
Ensure your grill grates are clean and well-oiled before cooking. The olive oil in the marinade also helps prevent sticking. Wait for the shrimp to release naturally before flipping.
Is this recipe kid-approved?
Most kids love shrimp because they are small and fun to eat. You can serve the shrimp on the skewers separately if they dislike salad. It is a great way to introduce fresh vegetables.
I hope this bright Grilled Shrimp Summer Salad brings a little sunshine to your table. It is the perfect way to celebrate the season with your family. Happy cooking!
— Lidia
Grilled Shrimp Summer Salad
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic , minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 large cucumber , sliced
- 1/4 red onion , thinly sliced
- 1 large avocado , diced
Instructions
- In a medium bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Add the shrimp to the marinade and toss to coat; let sit for 10-15 minutes.
- Preheat the grill or grill pan to medium-high heat.
- Thread shrimp onto skewers or place directly on the grill grates; cook for 2-3 minutes per side until opaque and slightly charred.
- In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- Add the grilled shrimp and diced avocado to the salad base.
- Drizzle with remaining olive oil or preferred vinaigrette and toss gently before serving.
