Grilled Shrimp Salad

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This healthy Grilled Shrimp Salad recipe is seasoned to perfection with smoky paprika, garlic powder, and more. From there, the tender and juicy shrimp are served with fresh greens, strawberries, pecans, and avocado. Drizzle it with our Mango Salad Dressing.

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What Type of Greens to Use

• Spinach – Spinach has a mild and slightly sweet flavor that pairs well with seafood. It is also rich in nutrients and adds a vibrant green color to the salad.
• Romaine Lettuce: Crisp, sturdy, and makes a great base for a salad.
• Arugula: This peppery and slightly bitter green would add a nice contrast to the spicy seasoning on the shrimp.
• Mixed Greens: A mix of different greens, such as spinach, kale, and chard, can add a variety of flavors and textures.
• Spring Mix: A spring mix typically includes a variety of greens, such as baby spinach, arugula, and mixed lettuces, which would add a nice mix of flavors and textures.

What Type of Shrimp to Use

Look for shrimp that are fresh, with a firm texture and no off odors. Avoid shrimp that are slimy or have a strong ammonia smell. Choose shrimp that are sustainably sourced to ensure that the seafood industry is not harming the environment or contributing to overfishing.

In terms of preparation, decide whether you want to buy shrimp that are already deveined, shells on, shells, off, etc. Deveining is the process of removing the digestive tract or “vein” that runs along the back. When you purchase deveined shrimp the black or brownish-colored digestive tract is already removed.

To do it yourself, make a shallow cut along the back of the shrimp with a sharp knife and then use the tip of the knife to carefully lift and remove the vein.

You should also consider where the shrimp are from. Different regions may have different species and quality standards. For taste, wild-caught shrimp are generally considered to be the best option as they have a more flavorful and firmer texture compared to farm-raised shrimp.

Farm-raised shrimp are raised in captivity on a shrimp farm. These farms can be located in ponds or in tanks on land. The shrimp are typically fed a diet of fishmeal, soy, and other ingredients, and are sometimes given antibiotics or other chemicals to prevent disease. Those chemicals are then passed into the food you eat.

When it comes to size, small to medium-sized shrimp work well in salads because they’re easy to eat and distribute evenly throughout the dish. Look for shrimp that are about 20-30 count per pound.

With that being said, I still prefer large or jumbo shrimp for my personal salads. Do what works best for you.

Do You Leave the Tails on the Shrimp?

This is completely up to you and is a matter of preference. Often the tails are left on for presentation purposes only. The shrimp simply looks nicer and will have a nice curve to it when the tails are left on.

What Type of Skewers to Use

I love to use metal skewers because they are reusable and you don’t need to soak them ahead of time. You can also use wooden or bamboo skewers. These will need to be soaked in warm water for 20 minutes before you use them.

Dry wood is flammable and prone to fire. Wet wood has a lower chance of catching fire. You can read more about How to Soak Wooden Skewers here.

How to Thread the Skewers

I like for the shrimp tails to face the same direction on each skewer, simply for presentation. Thread the shrimp onto the skewer focusing on the thickest part of the shrimp. This will ensure the shrimp stays on the skewer.

Grill Temperature

Getting to know your grill is important. Most modern and newer grills will display the temperature. For this dish, 350 degrees and medium heat is optimal.

If you don’t have a temperature dial you can do a hand test to see if the grill has reached medium-high. You can read more about How to Check the Temperature of Your Grill here.

Place your hand about 5 inches above the grill grates and count the number of seconds you can comfortably hold it there.

• If you can only hold your hand for 1-2 seconds, the temperature is high around 500 degrees.
• If you can hold your hand for 3-4 seconds, the temperature is medium-high around 450 degrees.
• If you can hold your hand for 5-6 seconds, the temperature is medium around 400 degrees.
• If you can hold your hand for 7-8 seconds, the temperature is low around 350 degrees.

How to Make a Grilled Shrimp Salad

Full detailed instructions are below in the recipe card.

1. If using bamboo or wooden skewers, soak them in water for 20 minutes prior to use. Metal skewers do not require soaking.
2. Coat the grill grates with oil to prevent sticking.
3. Preheat the grill to medium heat.
4. Drizzle the shrimp in olive oil and fresh lime juice. Then coat the shrimp with the spices.
5. Thread the shrimp onto the skewers.
6. Grill the shrimp.
7. Load the salads with the remaining ingredients, toppings, and cooked shrimp.

How to Tell When the Shrimp is Done/Finished Cooking

Cooked shrimp will turn pink and opaque. The shrimp will also become firm when you touch it. Perfectly cooked shrimp usually has a C-shape, as opposed to a tightly curled O shape.

You can also check out my guide on How to Tell if Shrimp is Cooked here.

More Toppings Ideas

I love to pair salads with my Mango Pineapple Salsa. Here are other toppings:

• Bacon
• Apples
• Mango
• Smoked Salsa
• Guacamole
• Avocado
• Corn
• Cucumbers
• Croutons
• Sour Cream
• Cilantro
• Fresh Lime
• Jalapenos
• Tortilla Strips

Salad Dressing

My Southwest Salad Dressing recipe and Mango Salad Dressing work great. The best salad dressing to use is a tangy and creamy dressing that complements the bold and spicy flavors of the salad. Here are some great dressing options:

• Lemon Vinaigrette – A simple and light dressing made with lemon juice, olive oil, and a pinch of salt and pepper. It will enhance the natural flavor of the shrimp without overpowering it.
• Balsamic Vinaigrette – A slightly sweet and tangy dressing made with balsamic vinegar, olive oil, Dijon mustard, and honey. This dressing will add a nice contrast to the smoky flavor of the grilled shrimp.
• Cilantro Lime Dressing – A zesty and refreshing dressing made with lime juice, cilantro, garlic, and olive oil. It will complement the bold flavors of the shrimp and add a bright pop of color to the salad.
• Greek Yogurt Dressing – A creamy and tangy dressing made with Greek yogurt, lemon juice, garlic, and dill. It will add a nice texture to the salad and balance out the richness of the shrimp.
• Avocado Dressing – A creamy and flavorful dressing made with avocado, lime juice, cilantro, and jalapeno. This dressing will add a nice kick of spice to the salad and complement the smoky flavor of the shrimp.

More Salad Recipes

Shrimp Taco Salad
Lump Crab Salad with Real Crab Meat
Shrimp Orzo Pasta Salad
Cajun Shrimp Salad
Mango Fruit Salad
Watermelon Salad with Feta
Fruit Salad with Honey Lime Dressing