Simply grilled shrimp can turn a salad into a meal, satisfying and colorful with corn, avocado, and tomatoes. This is sort of like a shrimp Cobb salad. Please think of this recipe as a template — nothing about it is locked in; it’s just a springboard to get your grilled shrimp salad thinking going! 

There is nothing my family likes better in the summer than a big BIG BIG salad with something grilled tossed in. I always make extra of whatever I am grilling to add to a salad later in the week, and here, it’s shrimp! Also, see Grilled Shrimp Salad with Citrus Dressing, Summer Shrimp and Avocado Salad, and Shrimp and Corn Salad with Basil Dressing.

Grilled Shrimp Salad: A super flexible salad perfect for lunch or dinner, and a colorful, beautiful summer meal.

Ingredients

• Olive oil – The base of the marinade and the dressing; use extra-virgin if possible.
• Fresh lemon juice – Adds brightness and acidity.
• Onion – This adds great flavor to the marinade.
• Garlic – Finely minced garlic blends into the marinade and dressing.
• Dill – See Substitutions for other herb possibilities, but I love the freshness of dill with shrimp in particular.
• Jumbo shrimp  – Peeled and deveined; tails on or off, your choice.

• Corn 
• Jalapeño peppers – These are optional and add a little bit of a kick, but not too much heat because they get grilled, then seeded and deveined.
• Bibb lettuce – Or use another lettuce of your choice; I love the softness of Bibb in this salad.
• Cherry or grape tomatoes – Any color or mix of colors.
• Red onion – Adds a nice bite and more color to the salad.
• Avocados – Make sure yours are ripe!

Variations and Substitutions

• You can feel free to swap in lime juice for the lemon.
• Try other herbs instead of the dill, like basil or oregano.
• Use diced tomatoes in place of the cherry or grape tomatoes if you wish.
• Skip the corn, or use leftover cooked corn instead of grilling it.
• Add some feta or other crumbled cheese if you like.
• Try grilled chicken or scallops instead of the shrimp. Or, if you’re going for it, how about grilled lobster tails?
• You can also use air fryer shrimp or sautéed shrimp if you prefer. For a crispy, breaded twist, try this fried shrimp recipe.
• If you want to go in a totally different direction, skip the drizzling and drizzle over some Nuoc Mam Chanh for a Vietnamese twist on this salad.

Grilling Shrimp for Salad

You can grill your shrimp in a number of ways, depending on your type of grill and even your access to an outside grill. You can also use a grill pan, or if you have an indoor grill or panini machine, that works perfectly, too. Skewering the shrimp before grilling them prevents them from falling through the grates into the fire. You can also use a grill basket if you prefer.

Make sure your shrimp is peeled and deveined before you grill them. You can do this yourself or purchase them peeled and deveined for a little more money, so it’s up to you whether or not this task feels doable or annoying. If you want to leave the tails on, you can pick them up from the salad with their tails, but if you would rather have this be a fork and knife salad, then take the tails off.

How to Make Grilled Shrimp Salad

1. Make the marinade/dressing: In a large container, combine the marinade ingredients. Pour half of the marinade into a cup or small container and refrigerate, covered, while you finish the salad.
2. Soak the skewers: Soak wooden skewers in water to cover for at least 30 minutes, or use metal skewers.
3. Marinate the shrimp and peppers: Add the shrimp and the jalapeño peppers to the rest of the marinade, turn to coat the shrimp and peppers well, and refrigerate, covered, for about 2 hours.
4. Grill the shrimp and vegetables: Preheat the grill to medium-high. Remove the shrimp and the peppers from the marinade. Skewer the shrimp. Add the corn to the grill along with the shrimp and jalapeños, and grill. Remove the shrimp, corn, and peppers to a plate and allow them to cool to just warm or room temperature.
5. Core and seed the peppers: then mince them. Add them to the dressing and stir or shake to combine.
6. Cut the corn kernels: Slice the kernels from the corn cobs.
7. Assemble the salad: In a large bowl, toss the lettuce with half of the reserved dressing, then place it on a large shallow serving bowl or platter. Peel and thinly slice the avocados. Arrange the shrimp, avocados, corn, and onions attractively over the salad.
8. Dress the salad: Drizzle over as much of the reserved dressing as you like and serve.

Make-Ahead and Storage

You can make the marinade up to 2 days ahead (add the dill just before marinating the shrimp and peppers, if possible). You can also grill the marinated shrimp and peppers, as well as the corn, up to a day ahead of time. Store in the fridge until you are ready to make the salad. Toss with the reserved marinade/dressing just before serving.

Leftover Grilled Shrimp Salad can be stored in the fridge for up to a day.

What to Serve With Grilled Shrimp Salad

(if you want to add on!)

• Grilled Asparagus with Vinaigrette
• Grilled Bruschetta
• Garlic Bread
• Chimichurri Garlic Bread
• Beer Bread

More Shrimp Salads

• Shrimp Orzo Salad
• Vietnamese Shrimp Salad
• Couscous Salad with Shrimp and Pesto Dressing