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This grilled shrimp salad is made with Juicy spiced shrimp, fresh greens, sweet mango, creamy avocado, and a honey-lime dressing that comes together in seconds. It’s light, filling, and on the table in 20 minutes.
I make this a lot during the summer, especially on nights when nobody wants something heavy. The mango is what really makes this salad over the top. That little bit of sweetness with the spiced shrimp is just so good. My kids actually ask for this one when they don’t feel like having any chicken, which is always a win.
Recipe Overview
Why you will love it
- Quick to make: The Shrimp takes 2 minutes per side, and the salad is assembled in no time. Dinner is done before you know it.
- So filling: The shrimp, avocado, and mango make this way more satisfying than a typical salad.
- Easy to customize: You can swap the mango for peach, the arugula for romaine, and the taco seasoning for Cajun. It is a really flexible recipe.
- Great for meal prep: Prep everything ahead and just grill the shrimp when you are ready to serve.
Ingredients needed
Below is what you will need to make this salad. Full measurements are listed further down in the recipe card.
- Shrimp: I used jumbo shrimp that were already peeled and deveined. You can usually find this in the frozen seafood section of your grocery store.
- Taco seasoning: It’s such an easy way to add lots of flavor! Feel free to substitute fajita seasoning or Cajun seasoning.
- Olive oil: used to cook the shrimp. You can use avocado oil spray instead.
- Greens: Either arugula or baby spinach is our favorite salad green for this recipe. Lettuce, like romaine, would be great too!
- Tomatoes: I prefer cherry tomatoes because they are sweet and crunchy. But 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! nectarine, or peach, would be a great substitute.
- Avocado: Avocado adds creaminess and richness, and is so filling.
For the Dressing: lime juice, olive oil, honey, and one garlic clove. Shake it all together in a jar, and you’re done.
How To Make Grilled Shrimp Salad
Season the shrimp: Place the shrimp in a mixing bowl together with the taco seasoning and oil. Stir well to evenly coat.
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.
Whip up the dressing: In a small jar, add all the dressing ingredients and shake to emulsify.
Assemble the salad: In a large salad bowl, add the arugula or spinach, tomatoes, mango, and avocado.
Add shrimp and dressing: Top with the grilled shrimp and drizzle with the dressing.
Toss & serve: Toss to combine and serve straight away!
Recip Tips
- Pat the shrimp dry before seasoning so they sear rather than steam.
- When cooking the shrimp, take them off as soon as they curl up and turn pink. Overcooked shrimp gets rubbery fast.
- No grill pan? A regular skillet works too.
- Store leftovers in the fridge and eat them cold. Reheating shrimp makes it tough.
- This salad keeps for up to 2 days when the dressing is stored separately.
Common Questions
We recommend grilling shrimp for 1-2 minutes per side, until charred and opaque. Overcooking shrimp will make them rubbery, so keep an eye on them while you’re cooking!
For this Grilled Shrimp Salad recipe, we love taco seasoning. It’s so flavorful and can be either spicy or mild. Other seasoning ideas include fajita, Cajun, Creole, and blackened.
Yes. Just thaw completely, and pat dry before cooking.
Prep everything and store it separately. Grill the shrimp fresh or keep them in the fridge and serve the salad cold.
You Shrimp Salads
- Healthy Shrimp Salad
- Citrus Cajun Shrimp Salad
- Shrimp Caesar Salad
- Healthy Shrimp Salad with Peanut Dressing
- Avocado Corn Salad with Grilled Shrimp
- Mexican Shrimp Salad
I’m so grateful you’re here and part of this community. If you try this recipe, don’t forget to leave a review and let me know how it goes. Your feedback is always appreciated.
Grilled Shrimp Salad
Ingredients
- 1 pound 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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
