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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.

And don’t forget 10 Things to Do To Get Your Grill Ready for Summer.

Grilled Shrimp Salad and avocado in brown bowl with glasses of white wine.

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.
Shrimp, corn, lettuce, avocado, and other ingredients for salad.
  • 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!

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.
Adding lemon-dill dressing to Grilled Shrimp Salad with a spoon.

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.

Grilled Shrimp Salad with avocado and grilled corn in brown bowl.

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.
Pouring lemon-dill dressing over bowl of shrimp salad.

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

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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 shrimp salad in brown bowl with sliced avocado.

Other Shrimp Salads

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Grilled Shrimp Salad

5 from 1 vote
Prep: 20 minutes
Cook: 15 minutes
Marinating Time: 2 hours
Total: 2 hours 35 minutes
Servings: 6 People
Simply grilled shrimp can turn a salad into a meal. This is a great, flexible summer lunch or dinner.

Equipment

Ingredients 

  • ½ cup extra-virgin olive oil
  • ½ cup fresh lemon juice
  • 1 medium onion (minced)
  • 2 cloves garlic (finely minced)
  • 1 tablespoon chopped fresh dill (plus more for garnish)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 ½ pounds jumbo shrimp (peeled and deveined; tails on or off, your choice)
  • 2 ears corn (shucked)
  • 3 jalapeño peppers (optional)
  • 2 large heads bibb lettuce (torn into bite-sized pieces)
  • 1 pint cherry or grape tomatoes (halved)
  • 1 red onion (diced)
  • 2 ripe avocados

Instructions 

Make the marinade:

  • In a container large enough to hold the shrimp, combine the olive oil, lemon juice, onion, garlic, dill, salt, and pepper. Pour half of the marinade into a cup or small container and refrigerate, covered, while you finish the salad. Add the shrimp and the jalapeño peppers, turn to coat the shrimp and peppers well, and refrigerate, covered, for about 2 hours.
  • Meanwhile, soak wooden skewers in water to cover for at least 30 minutes, or use metal skewers.
  • 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 skewered shrimp and jalapenos, and grill for about 6 to 10 minutes in total (the shrimp will take about 4 minutes, the jalapeño peppers will take about 6, the corn 8 to 10 minutes), turning the shrimp, peppers, and corn frequently as they develop grill marks. Remove from the grill when the shrimp is cooked through, the corn has nice brown char marks in spots, and the jalapeños are softened and have char marks all over the outside. Remove the shrimp, corn, and peppers to a plate and allow them to cool to just warm or room temperature.
  • Peel the jalapeño peppers, discard the core, seeds, and inner ribs, and mince them, then add them to the dressing, and stir or shake to combine.  Slice the kernels from the corn cobs.

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. Drizzle over as much of the reserved dressing as you like and serve.

Notes

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.
Skewer the shrimp before grilling, or you’ll lose some through the grates! You can also use a grill basket if you prefer.
Variations:
  • 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.

Nutrition

Calories: 311kcal, Carbohydrates: 16g, Protein: 3g, Fat: 28g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Sodium: 19mg, Potassium: 723mg, Fiber: 7g, Sugar: 5g, Vitamin A: 2367IU, Vitamin C: 46mg, Calcium: 48mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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