Fresh Grilled Shrimp Salad

Okay, friends, I’m officially obsessed with this Fresh Grilled Shrimp Salad! The minute those plump shrimp hit the grill, the aroma alone makes you want to dive in immediately. Charred just right, they’re juicy and tender, perfectly balancing the crisp, colorful veggies in every bite. Plus, the zesty dressing brings everything together in the best way—bright, tangy, and a little bit spicy. Best part? You can have this salad on your table in under 30 minutes, making it my go-to for busy weeknights when you want something that feels fancy but is totally doable. Trust me, once you try this, fresh grilled shrimp salad becomes your summer kitchen MVP.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes

Ingredients

For the Main Dish:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 6 cups mixed salad greens (like baby spinach, arugula, and romaine)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 avocado, diced

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 small garlic clove, minced
• Salt and pepper, to taste

How I Make It

Step 1:

First things first—get your shrimp ready by tossing them in 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure every shrimp is coated evenly; this spice blend is what gives that irresistible smoky, savory flavor.

Step 2:

Preheat your grill or grill pan to medium-high heat. Once hot, place the shrimp on the grill and cook for about 2-3 minutes per side—shrimp cook super fast, so watch carefully! They’re done when they turn pink and slightly charred on the edges.

Step 3:

While the shrimp are grilling, assemble the salad base by mixing the greens, cherry tomatoes, cucumber, red onion, and avocado in a large bowl.

Step 4:

Time for the dressing! Whisk together olive oil, lemon juice, Dijon mustard, honey, and minced garlic. Season with salt and pepper to balance out the zing and sweetness.

Step 5:

Drizzle the dressing over the salad and gently toss until everything is coated and looking fresh and vibrant.

Step 6:

Top your vibrant salad with the warm grilled shrimp and give it one last light toss. Serve immediately for that best combo of textures: warm shrimp meeting crisp veggies.

Variations & Tips

• Swap smoked paprika with chili powder for a smoky heat variation.
• Use frozen shrimp if fresh isn’t available—just thaw completely and pat dry before marinating.
• Grill shrimp on skewers to make flipping easier and prevent slipping.
• Add crunchy toppings like toasted almonds or pepitas for texture contrast.
• Mix in fresh herbs like cilantro or basil for an herby twist.
• For a creamy dressing alternative, swap half the olive oil for Greek yogurt and reduce the honey slightly.

How I Like to Serve It

This salad shines as a light lunch or a stunning summer dinner, especially paired with crusty bread or grilled corn on the cob. It’s a hit at backyard barbecues or as a fresh finish after a spicy dish. Plus, it’s an easy crowd-pleaser when you want something colorful and fresh to impress without hassle.

Notes

• Store leftover shrimp and salad separately to keep greens from getting soggy; shrimp reheats quickly in a hot pan.
• Can substitute lemon juice with lime for a different citrus punch.

Closing: This Fresh Grilled Shrimp Salad always works because it’s quick, packed with flavor, and hits all those fresh, bright notes that make mealtime feel like a treat.