Grilled Shrimp Salad – A Couple Cooks

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This grilled shrimp salad is summer dinner at its finest! It’s bursting with flavor, drizzled with a zingy tomato vinaigrette.

Grilled shrimp salad

Fire up the grill, because here’s an easy summer dinner recipe ready to impress…Grilled Shrimp Salad! This one is all about the season: flip flops and cicadas humming and the clinking of ice cubes in a tall glass of homemade lemonade. The first bite is a burst of flavor: smoky shrimp, savory feta and the tangy burst of a fresh tomato vinaigrette. Throw a few extra veggies on the grill, and you’ve got an impressive summer dinner in for all your patio meals.

Elements in this grilled shrimp salad

This grilled shrimp salad recipe is full of massive flavor. The main idea: you’ll grill shrimp on skewers and add some veggies alongside, also on skewers. Whip up a quick creamy dressing, then serve them all over greens. Here are the basic elements:

  • Shrimp, medium-sized (see below)
  • Yellow bell pepper
  • Cherry tomatoes
  • Avocado (optional)
  • Greens
  • Feta cheese
  • Tomato Vinaigrette dressing

What to look for when buying shrimp

There’s lots of variation at the store when it comes to buying shrimp. Here’s what we prefer for this grilled shrimp salad recipe:

  • Medium to large shrimp: Try to find 26-30 per pound size, if you can
  • Tail on or peeled: Tail on looks the prettiest, and helps so it doesn’t dry out on the grill. You can use fully peeled if you like: just keep an eye on it
  • Deveined: This is preferable to save a step of deveining
  • Fresh or frozen: You can use either! Frozen can be as high quality as fresh if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp while you’re preheating.
  • Wild caught (US if possible): Wild caught is the most sustainable option. Look for shrimp that’s caught in the country where you live!
Grilled shrimp salad

Tips for grilling with skewers!

This grilled shrimp salad recipe works with or without skewers. We like using skewers because it presents a nice visual and they’re easy to grill. But if you don’t have them, you can throw both the shrimp and veggies right onto the grill. Here’s what to know:

  • Soak wooden skewers. If you’re using wooden skewers, soak them about 20 minutes so they don’t burn on the grill. You can do this while preheating!
  • Thread the shrimp on and make them just touch. This helps to minimize spinning when you’re flipping them, and helps keep the shrimp in place.
  • Alternate directions of the tails. This makes for a stunning visual: see below.
Shrimp skewers
Thread the shrimp close together in alternating directions

Make the homemade tomato vinaigrette

The stunning centerpiece of this grilled shrimp salad? The dressing! This homemade Tomato Vinaigrette takes 2 minutes to whip up in a blender and it’s bursting with ripe, summery tomato flavor. If you don’t have ripe tomatoes on hand, skip to the next section. But we highly recommend seeking them out for this recipe! All you need to do is blend these ingredients in a blender until creamy:

  • 1 ripe tomato
  • Olive oil
  • White wine vinegar
  • Dijon mustard
  • Salt

It’s truly stunning! We hope you love it as much as we do. But if you prefer another dressing…

Tomato Vinaigrette

Other dressings for grilled shrimp salad

There are lots of other homemade dressing ideas for grilled shrimp salad. Of course, if you’re running low on time, use store-bought! There are lots of great options out there these days, many of which are organic. Opt for homemade, and we recommend these creamy dressing options:

And that’s it! Let us know what you think of this summer dinner in the comments below.

Grilled shrimp salad

More grilled dinner recipes

Love summer grilling? Here are some of our favorite grilled dinner ideas you might enjoy:

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Description

This grilled shrimp salad is summer dinner at its finest! It’s bursting with flavor, drizzled with a zingy tomato vinaigrette.


  • 1 pound large shrimp, tail on and deveined
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon each smoked paprika, garlic powder, onion powder, and kosher salt
  • ¼ teaspoon celery seed
  • 2 cups cherry or grape tomatoes
  • 1 yellow bell pepper
  • 6 to 8 cups baby greens
  • 1 avocado (optional)
  • Feta cheese crumbles
  • 1 recipe Tomato Vinaigrette (or Green Goddess Dressing or Chipotle Ranch Dressing)

  1. Preheat: Thaw the shrimp, if frozen. Preheat a grill to medium-high heat (375 to 450 degrees). If using wooden skewers, soak them for at least 20 minutes while you are preheating and prepping.
  2. Prep the shrimp: Pat the shrimp dry with a paper towel or clean towel. Place it in a bowl and add the olive oil, smoked paprika, garlic powder, onion powder, celery seed, and kosher salt. Mix to combine. Thread the shrimp onto the skewers, alternating direction of the tails and making the shrimp just touch each other (so they don’t spin when flipping the skewers).
  3. Prep the vegetables: Cut the pepper into large chunks. Thread it onto skewers with the cherry tomatoes. Brush the vegetables with olive oil and sprinkle with a few pinches of kosher salt.
  4. Make the vinaigrette: Make the Tomato Vinaigrette (or make it in advance and refrigerate until serving).
  5. Grill the veggies and shrimp: Place the vegetable skewers directly on the grill and cook 10 minutes, turning several times. In the last 4 minutes, place shrimp skewers directly on the grill and grill 1 to 2 minutes per side, until bright pink and cooked through.
  6. Assemble the salad: In bowls, place the greens. Top with the grilled shrimp and vegetables (either on the skewers or off). Add sliced avocado and top with a sprinkle of feta cheese. Drizzle with tomato vinaigrette and serve.
  • Category: Main Dish
  • Method: Grilled
  • Cuisine: Salad

Keywords: Grilled shrimp salad

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