Grilled Shrimp Salad with Citrus Dressing | Healthy & Tasty

Have you ever had a dish so refreshing, flavorful, and easy to make that it becomes an instant household favorite? That’s exactly what this Grilled Shrimp Salad with Citrus Dressing offers. Imagine perfectly grilled shrimp seasoned to perfection, nestled atop a bed of crisp greens, juicy cherry tomatoes, creamy avocado, and sweet onions. It’s a summer dream on a plate.

Shrimp is not only a quick-cooking protein but also incredibly versatile. And that citrus dressing? It’s the zesty, tangy cherry on top that ties everything together. Let’s get started on this easy, healthy recipe!

How to Make Grilled Shrimp Salad?

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Servings: 4

Ingredients

For the Salad:

• • • 1 ½ lbs large shrimp, deveined
    • 1 tablespoon taco seasoning (or your favorite spice blend)
    • 2 tablespoons olive oil
    • 4 cups arugula, baby spinach, or chopped lettuce hearts
    • 1 cup cherry tomatoes, halved
    • 1 avocado, sliced or diced
    • 1 medium onion, thinly sliced

Dressing Option 1:

• • • 2 limes, juiced
    • 3 tablespoons olive oil
    • 1 tablespoon honey
    • 1 garlic clove, crushed
    • Salt and black pepper to taste

Dressing Option 2:

• • • 1 tablespoon prepared mustard
    • 1 tablespoon honey
    • ½ tablespoon lemon juice
    • ¼ cup mayonnaise
    • Salt and pepper to taste

Instructions

Preparing the Dressings

1. 1. 1. For Dressing Option 1, whisk together lime juice, olive oil, honey, and crushed garlic in a small bowl. Add salt and pepper to taste, then refrigerate until ready to use.
      2. If you prefer a creamier dressing, mix the mustard, honey, lemon juice, and mayonnaise until smooth. Adjust seasoning to taste and refrigerate.

Grilling the Shrimp

1. 1. 1. Preheat your grill or grill pan to medium heat.
      2. In a bowl, combine the shrimp, olive oil, and taco seasoning. Toss until the shrimp are evenly coated.
      3. Grill the shrimp for 2-3 minutes per side until they’re opaque, slightly charred, and cooked through. Remove from the grill and let them rest.

Assembling the Salad

1. 1. 1. In a large salad bowl, add the arugula (or greens of your choice), cherry tomatoes, avocado slices, and onion.
      2. Top with the grilled shrimp, spreading them evenly over the salad.
      3. Drizzle with your prepared dressing and toss gently to combine.
      4. Serve immediately, and enjoy the vibrant flavors!

Grilled Shrimp Salad Tips and Variations

• If you like heat, add a pinch of cayenne pepper or red pepper flakes to the shrimp seasoning.
• Toasted almonds, walnuts, or sunflower seeds add a satisfying crunch to the salad.
• Swap shrimp with grilled chicken, tofu, or even seared scallops for variety.
• Try kale, romaine, or a mix of spinach and butter lettuce for different textures and flavors.
• Pair the salad with crusty bread or garlic knots for a heartier option.
• Prepare extra dressing and store it in the fridge for up to a week—it’s delicious on other salads or as a marinade for grilled veggies.

Health Benefits of Grilled Shrimp Salad

1. 1. Low in Calories: Shrimp are naturally low-calorie so that you can enjoy this dish guilt-free.
   2. High in Protein: Shrimp is a lean protein source, perfect for muscle repair and keeping you full.
   3. Heart-Healthy Fats: The avocado and olive oil in this recipe provide monounsaturated fats, which are excellent for heart health.
   4. Rich in Antioxidants: The lime and greens are loaded with antioxidants that help combat inflammation.
   5. Vitamins Galore: This salad is packed with vitamins A, C, and K from fresh vegetables, keeping your skin glowing and your immune system strong.

Make Your Grilled Shrimp Salad Today!

This grilled shrimp salad, as the delightfully descriptive name suggests, is a fresh, zesty dream. It’s everything you want in a salad: juicy, charred shrimp, crisp greens, and a citrusy dressing that dances on your taste buds. It’s giving maximum summer vibes but can honestly grace your plate any time of the year.

There’s no complicated quinoa soaking or obscure ingredients involved—just shrimp, veggies, and a dressing that sings. Because sometimes, you just want food to be uncomplicated and downright delicious.

And hey, even though this salad truly doesn’t need any extras, you could add some garlic bread on the side. Or avocado slices. Or, let’s be honest, both. Go ahead, make it yours!

Kitchen Tools You’ll Need

• Garlic Press: Makes crushing garlic effortless and mess-free.
• Citrus Juicer: Perfect for squeezing fresh lime and lemon juice with ease.
• Non-Stick Grill Pan: Ensures your shrimp cooks evenly and doesn’t stick.
• Salad Spinner: Keeps your greens crisp and ready for tossing.

Get these kitchen tools and more at Zulay Kitchen to elevate your cooking game!

Share the Love!

Did you make this recipe? We’d love to hear about it! Share your creations on social media and tag us at @zulay_kitchen with the hashtags #kitchenhappiness and #GrilledShrimpSalad. Don’t forget to share this recipe with your friends—it’s too good to keep to yourself!

Frequently Asked Questions About This Recipe

Can I use frozen shrimp?

Absolutely! Frozen shrimp are a great alternative when fresh shrimp isn’t available. To prepare, thaw them properly by placing them in a bowl of cold water for 15-20 minutes. Once thawed, pat them dry with paper towels to remove excess moisture before seasoning. 

How do I prevent overcooking of shrimp?

Overcooked shrimp can become tough and rubbery, but avoiding this is simple! Cook shrimp over medium heat for just 2-3 minutes per side until they turn pink and opaque. You’ll notice the tails curling slightly when they’re perfectly done. If you’re grilling shrimp, preheat the grill and cook them quickly to achieve a nice char without drying them out. Timing is key, so stay close and remove the shrimp from the heat as soon as they’re cooked through. A food thermometer can help—shrimp should reach an internal temperature of 120–140°F.

What’s the best way to store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to two days. For the best results, store the salad components separately from the dressing. This prevents the greens from becoming soggy. Keep the shrimp in a separate container to maintain their flavor and texture. 

Can I substitute other proteins?

Yes! This salad is incredibly versatile, and you can easily swap the shrimp for other proteins. Grilled chicken is a popular alternative, offering a mild flavor that pairs beautifully with the citrus dressing. For pescatarian options, try grilled salmon or pan-seared scallops. Vegetarians can opt for marinated and grilled tofu or roasted chickpeas for a plant-based protein boost. Adjust the seasoning and cooking times to suit the protein you choose. These substitutions allow you to tailor the recipe to your dietary needs or preferences while keeping the dish flavorful and satisfying.

How do I make this salad vegan?

Making this salad vegan is simple and delicious! Replace the shrimp with a plant-based protein such as grilled tofu, roasted chickpeas, or tempeh. For the dressing, swap out honey for maple syrup or agave nectar to keep it vegan-friendly. The citrusy, tangy flavor remains just as refreshing and complements the other salad ingredients. 

Additionally, double-check your taco seasoning to ensure it’s vegan, or make your own spice blend using paprika, garlic powder, cumin, and chili powder. With these easy adjustments, you’ll have a satisfying vegan dish packed with nutrients and flavor.

Can I make the dressing ahead of time?

Yes, you can prepare both dressing options up to a week in advance. Store the dressing in a sealed jar or container in the refrigerator. Shake or stir it well before using, as the ingredients may separate over time. Pre-made dressing is a great time-saver, especially for busy weeknights or meal prepping.