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grilled shrimp salad on a plate with mixed greens, strawberries, avocado, and onions

Grilled Shrimp Salad

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.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dinner, lunch
Cuisine American
Servings 2 servings
Calories 271 kcal

Ingredients
  

  • 10-12 oz shrimp Peeled and deveined.
  • 1 tablespoon fresh lime juice Omit if you don't like lime flavor
  • 1/2 teaspoon olive oil
  • 6 cups greens or lettuce
  • 1 cup sliced strawberries
  • 2 tablespoons chopped onions
  • 2 tablespoons halved almonds or pecans
  • 1/2 cup diced cucumbers
  • 1/2 cup diced avocado

Spices and Seasoning (Feel free to use your favorite store-bought rub if preferred)

Instructions
 

  • If using bamboo or wooden skewers, soak them in water for 20 minutes prior to use. Metal skewers do not require soaking.
  • Coat the grill grates with oil to prevent sticking.
  • Preheat grill to medium heat and 350 degrees.
  • Drizzle the shrimp in olive oil and fresh lime juice. Then coat the shrimp with the spices.
  • Thread the shrimp onto the skewers.
  • Grill the skewers for 3-4 minutes on each side. The shrimp will only need to cook for 6-7 minutes total. Be careful not to overcook the shrimp.
  • Load the salads with the remaining ingredients, toppings, and cooked shrimp.

Notes

  • A pound of shrimp will typically make 3-4 skewers. This will vary based on the size and weight of the shrimp you purchase.
  • 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. 
     
  • 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. Leaving the tail on is often inconvenient when it comes to devouring the meal! It’s your call.
     
  • 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.
     
  • Raw and frozen shrimp are translucent gray. When it’s cooked, it should be an opaque white with some pink and bright red accents. This is the best indicator of whether or not shrimp is fully cooked.
     
  • When shrimp cooks, the muscle contracts, so the shrimp shrinks and curls. I find that it’s perfectly cooked when it has a C shape. I remove the shrimp from heat immediately when it reaches this shape. Often, if it reaches an O shape, and completely curls in, it will taste overcooked.

Nutrition

Serving: 1servingCalories: 271kcalCarbohydrates: 10gProtein: 25gFat: 12g
Keyword BBQ shrimp salad, grilled shrimp salad, healthy grilled shrimp salad, summer salad with grilled shrimp
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