Grilled Shrimp Salad

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 08/5/21
grilled shrimp salad

 Leah Maroney

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
907 Calories
65g Fat
54g Carbs
40g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 907
% Daily Value*
Total Fat 65g 83%
Saturated Fat 13g 64%
Cholesterol 269mg 90%
Sodium 1848mg 80%
Total Carbohydrate 54g 20%
Dietary Fiber 22g 79%
Total Sugars 12g
Protein 40g
Vitamin C 79mg 395%
Calcium 371mg 29%
Iron 5mg 27%
Potassium 2314mg 49%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bright and fresh, this chopped grilled shrimp salad is the perfect summer entrée. And the whole thing is made on the grill—yes, even the lettuce. It may sound crazy, but this step adds beautiful color and unexpected flavor. It really takes this simple dish to a new level. Succulent grilled shrimp, a super-simple avocado and lime dressing, and a crumble of cotija cheese round out this gorgeous salad.

Ingredients

  • 4 romaine hearts

  • 2 tablespoons olive oil

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 3 ears corn

  • 1 pound jumbo shrimp, peeled

  • 2 cups chopped cherry tomatoes

  • 1 cup chopped yellow or green bell pepper

  • 2 cups chopped English cucumber

  • 1 avocado, diced

  • 1/2 cup cotija cheese

For the Avocado Lime Dressing:

  • 1 avocado, peeled

  • Juice of 1 lime

  • 1/4 cup sour cream

  • 1/4 cup mayonnaise

  • 1 cup cilantro

  • 1 clove garlic

  • 1 teaspoon diced jalapeño

  • 2 tablespoons olive oil

  • 2 tablespoons water

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

    grilled shrimp salad
     Leah Maroney

  2. Cut romaine hearts in half lengthwise. Brush with olive oil and sprinkle with salt and pepper.

    Grilled Shrimp Salad
     Leah Maroney

  3. Place the romaine hearts directly on the grill and quickly char. You don't want lettuce to be completely wilted. Place on a plate to cool.

    Grilled Shrimp Salad
     Leah Maroney

  4. If using using corn on the cob, follow directions in variations section. Place olive oil, salt, pepper, and corn in a sauce pan. Heat on high heat.

    Grilled Shrimp Salad
     Leah Maroney

  5. Cook corn until charred. Shake and toss pan every few minutes so that both sides of each kernel are cooked.

    Grilled Shrimp Salad
    Leah Maroney 

  6. While corn is cooking, make dressing.

    Grilled Shrimp Salad
    Leah Maroney 

  7. Combine all avocado, lime juice, sour cream, mayonnaise, cilantro, garlic, jalapeno, water, salt, and pepper in a blender or food processor and blend until completely smooth. Drizzle in olive oil while blending. Add more water if dressing is too thick.

    Grilled Shrimp Salad
     Leah Maroney

  8. Place peeled shrimp onto skewers. Use a few tablespoons of dressing to brush over both sides of shrimp.

    Grilled Shrimp Salad
     Leah Maroney

  9. Add to grill and cook for a few minutes on both sides, or until cooked through. Brush with more dressing while grilling. Just make sure to keep that portion of dressing separate so you don't cross-contaminate the salad.

    Grilled Shrimp Salad
     Leah Maroney

  10. Roughly chop romaine.

    Grilled Shrimp Salad
     Leah Maroney

  11. Add romaine and other chopped vegetables, including corn, to a bowl. Add 1/4 cup of the dressing and toss together until salad is lightly dressed.

    Grilled Shrimp Salad
     Leah Maroney

  12. Divide the salad among four bowls, and top each salad with shrimp, cotija, avocado, and an extra drizzle of dressing.

Variations

If you're going to use whole ears of corn, follow these simple directions:

  • Brush the ears of corn with olive oil and sprinkle with salt and pepper. Wrap them in aluminum foil.
  • Place the ears of corn on the grill and cook for 10 minutes or until steamed through. Remove them from the foil and place them on the grill to get a nice char.
  • Remove the kernels from the ears of corn and set them aside.

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