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top view shrimp salad in a white bowl
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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.
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