Grilled Shrimp Salad
Juicy, smoky grilled shrimp on a bed of crisp greens with sweet corn, tomatoes, and a zesty lemon dressing. This light yet satisfying salad comes together in under 30 minutes and tastes like summer on a plate.
For 4 servings
- prep
Marinate the shrimp.
1.In a medium bowl, combine 1 tbsp olive oil, minced garlic, smoked paprika, salt, and black pepper.2.Add the shrimp and toss until evenly coated.3.Cover and let marinate at room temperature while you prep the greens (10-15 min). - grill · ~8 min
Grill the shrimp and corn.
1.Heat a grill pan over medium-high heat until very hot.2.Place the marinated shrimp in a single layer and grill 2-3 minutes per side, until pink and opaque.3.At the same time, grill the fresh corn kernels in a dry spot on the pan, stirring occasionally, until lightly charred (4-5 min).4.Transfer shrimp and corn to a plate and set aside.TIPDon't crowd the pan — cook shrimp in two batches if needed to get a proper sear. - mix
Make the lemon dressing.
1.In a small bowl, whisk together 1 tbsp olive oil and the lemon juice.2.Season with a small pinch of salt and pepper. - assemble
Assemble the salad.
1.In a large bowl, layer the romaine lettuce, cherry tomatoes, grilled corn, avocado, and sliced red onion.2.Drizzle the lemon dressing over the top and toss gently to coat.3.Divide the salad among four plates and top with the grilled shrimp. - serve
Serve immediately while shrimp are still warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp completely dry before marinating for better char and sear.
- 2Grill shrimp in a single layer and avoid overcrowding to ensure proper caramelization.
- 3Use fresh corn cut straight from the cob for maximum sweetness and texture.
- 4If using wooden skewers, soak them in water 30 minutes to prevent burning.
- 5Toss the salad gently just before serving to keep avocado chunks intact.
- 6Let shrimp rest 2 minutes after grilling to retain juices before plating.
Adapt it for your goals.
High-protein
Add 200g grilled chicken breast or chickpeas for a protein boost; great for post-workout meals or meal prep.
low oilLow-oil
Reduce olive oil to 1 tbsp total and use a nonstick spray for grilling; ideal for calorie-conscious eaters.
veganVegan
Replace shrimp with grilled halloumi or marinated tofu; works beautifully with the same lime dressing and grilled corn.
spicySpicy
Add 1/2 tsp cayenne or chili flakes to the shrimp marinade for a smoky heat that pairs perfectly with avocado.
grain bowlGrain bowl
Serve over cooked quinoa or farro for added fiber and chew; turns the salad into a hearty main.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp provides a low-fat, high-quality protein source that supports muscle repair and satiety.
Packed with Antioxidants
Cherry tomatoes and smoked paprika deliver lycopene and other antioxidants that combat oxidative stress.
Heart-Healthy Fats from Avocado
Avocado adds monounsaturated fats and potassium, which can help maintain healthy blood pressure.
Good Source of Vitamin K
Romaine lettuce and avocado contribute vitamin K, essential for bone health and blood clotting.
Frequently asked questions
Yes, thaw completely in cold water, pat very dry, and marinate as directed. Frozen shrimp works well but may release a bit more moisture, so grill over high heat.
