Healthy Grilled Shrimp Salad

By Rena Awada |

If you need a quick and easy light meal for summer, look no further! This Grilled Shrimp Salad recipe is simple, fast, and tastes absolutely amazing. Perfect for meal prep, prepare the salad a day before for an easy, tasty, and light dinner or lunch!

Loaded with raw vegetables and healthy, lean protein, this Grilled Shrimp Salad is just perfect for summer! We love how quick and easy it is to throw together. It is ready in just minutes, with very little prep.

This Shrimp Salad recipe is a great meal to make on the spot or you can prepare all of the fruits, vegetables, and salad dressing beforehand so all you have to do is grill the shrimp. How long does grilling shrimp take? Just 1 or 2 minutes per side, until it turns opaque. It’s one of the quickest healthy lean proteins to cook!

This is a recipe we keep coming back to throughout the summer. It’s just so simple, healthy, and delicious!

Why you will love this recipe

  • Easy: This Grilled Shrimp Salad recipe is so simple to throw together! Prep just includes chopping the fruit and vegetables, grilling the shrimp, and whipping up the salad dressing. SO easy!
  • Quick: We can’t get over how quickly this recipe comes together. It’s ready in just minutes and perfect for a quick lunch or dinner.
  • Healthy: Loaded with raw fruits, vegetables, and lean shrimp, this easy salad recipe is so good for you. It includes vitamins B, K, and C, Omega 3s, Folate, Magnesium, and Potassium to name a few.
  • Tasty: This is a salad you’ll make again and again because it tastes amazing!
  • Light: This light meal idea is perfect for hotter days throughout the summer when the idea of heavy food is too much to think about!

What you’ll need to make Grilled Shrimp Salad

  • Shrimp: We added jumbo shrimp that was already peeled and deveined. You can usually find this in the frozen seafood section of your grocery store.
  • Taco seasoning: Adding taco seasoning is such an easy way to add lots of flavors! Feel free to substitute fajita seasoning or cajun seasoning.
  • Olive oil: This coats the shrimp making it really easy to work with on the grill.
  • Greens: Either arugula or baby spinach are our favorite salad greens to add to this recipe. Lettuce like romaine would be great too!
  • Tomatoes: We prefer cherry tomatoes – they just burst in your mouth with flavor! Any tomatoes will be fine for this recipe if you have another on hand.
  • Mango: For a delicious sweetness, throw in some diced mango. It’s delicious! Papaya, nectarine, or peach are great substitutes.
  • Avocado: Avocado adds creaminess, and richness, and is so filling.

Salad Dressing:

  • Lime: Lime juice is added for acidity. Lemon can be substituted if needed.
  • Olive oil: This emulsifies and makes the dressing rich and creamy. Use your favorite healthy oil!
  • Honey: A touch of sweetness is added with honey. You could add maple syrup or agave nectar instead.
  • Garlic: Fresh, raw garlic is so good for you and really packs in the flavor! If you’re not a huge fan of raw garlic, use a small garlic clove or half of a whole one. Love garlic? Add an extra clove!

How to make this easy Shrimp Salad

  1. Season the shrimp: Place the shrimp in a mixing bowl together with the taco seasoning and oil. Stir well to evenly coat.
  2. Grill the shrimp: Preheat a large grill pan over medium heat. Grill the shrimp until nicely charred and opaque, around 1-2 minutes per side.
Shrimp on a black grill.

4. Whip up the dressing: In a small jar, add all the dressing ingredients and shake to emulsify.

5. Assemble the salad: In a large salad bowl, add the arugula or spinach, tomatoes, mango, and avocado.

Overhead shot of salad ingredients in a white bowl.

6. Add shrimp and dressing: Top with the grilled shrimp and drizzle with the dressing.

7. Toss & serve: Toss to combine and serve straight away!

Overhead shot of Grilled Shrimp Salad in a white bowl.

Tips for Success

  • Use shrimp that has already been peeled and deveined for ease!
  • Season the shrimp with fajita, blackened, creole, or cajun seasoning if you don’t have taco seasoning on hand.
  • Like a little spice? Add 1/2 teaspoon of chili powder or cayenne powder to the seasoning.
  • Store any leftover grilled shrimp salad in the fridge for up to 3 days.
  • Do not reheat the shrimp. It’s best to eat any leftovers cold so the shrimp doesn’t become rubbery.

Frequently Asked Questions

Do you have to peel shrimp to grill them?

Grilling shrimp with or without the shell is absolutely possible. Some say the shrimp keeps incredibly moist if you cook it in the shell. However, peeled shrimp are just as tasty. For ease, we like to use shrimp that is already peeled and deveined. It’s so much quicker and less work!

How long should I grill shrimp?

We recommend grilling shrimp for 1-2 minutes per side until it is charred and opaque. Overcooking shrimp will lead to them having a rubbery texture so keep an eye on them when you’re cooking!

What should I season my shrimp with?

For this Grilled Shrimp Salad recipe, we love taco seasoning. It’s so flavorful and can be either spicy or mild. Other seasoning ideas are fajita seasoning, cajun seasoning, creole seasoning, and blackened seasoning.

Overhead shot of Grilled Shrimp Salad in a white bowl.

More healthy Shrimp salads to try

Close up of Grilled Shrimp Salad in a white bowl.

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top view shrimp salad in a white bowl

Grilled Shrimp Salad

If you need a quick and easy light meal for summer, look no further! This Grilled Shrimp Salad recipe is simple, fast, and tastes amazing.
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Course: Main Course, Salad
Cuisine: American
Diet: Low Calorie
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 320kcal
Author: Rena

Ingredients

  • 1 lb jumbo raw shrimp peeled and deveined
  • 1 tablespoon taco seasoning
  • 1 tablespoon olive oil
  • 4 cups arugula or baby spinach
  • 1 cup cherry tomatoes halved
  • 1 mango cubed
  • 1 avocado sliced or diced

Salad Dressing:

  • 1 lime juiced
  • 2 tablespoon olive oil
  • 1 tablespoon honey
  • 1 garlic clove minced

Instructions

  • Place the shrimp in a mixing bowl together with the taco seasoning and oil. Stir well to evenly coat.
  • Preheat a large grill pan over medium heat. Grill the shrimp until nicely charred and opaque, around 1-2 minutes per side.
  • In a small jar, add all the dressing ingredients and shake to emulsify.
  • In a large salad bowl, add the arugula or spinach, tomatoes, mango, and avocado.
  • Top with the grilled shrimp and drizzle with the dressing.
  • Toss to combine and serve straight away!

Notes

  1. Season the shrimp with fajita, blackened, creole, or cajun seasoning if you don’t have taco seasoning on hand.
  2. Like a little spice? Add 1/2 teaspoon of chili powder or cayenne powder to the seasoning.
  3. Store any leftover grilled shrimp salad in the fridge for up to 3 days.
  4. Do not reheat the shrimp. It’s best to eat any leftovers cold so the shrimp doesn’t become rubbery.

Nutrition

Calories: 320kcal | Carbohydrates: 22g | Protein: 18g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 707mg | Potassium: 637mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1561IU | Vitamin C: 41mg | Calcium: 116mg | Iron: 1mg
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