Best 3 Grilled Shrimp And Summer Squash Salad Recipes

**Grilled Shrimp and Summer Squash Salad: A Refreshing Medley of Flavors**

As the sun shines brightly and the days grow longer, it's time to embrace the bounty of summer produce and fire up the grill. Our Grilled Shrimp and Summer Squash Salad is a vibrant and flavorful dish that celebrates the best of the season. Succulent shrimp are grilled to perfection, while tender summer squash, juicy tomatoes, and crisp red onion add a delightful medley of textures and flavors. Tossed in a tangy vinaigrette, this salad is a refreshing and satisfying meal that's perfect for warm-weather gatherings. Not only is it a feast for the senses, but it's also a breeze to prepare, making it an ideal choice for busy weeknights or casual weekend lunches. So gather your ingredients, heat up the grill, and let's embark on a culinary journey that captures the essence of summer.

**Additional Recipes Included:**

1. **Grilled Shrimp Skewers with Lemon Herb Marinade:** Elevate your shrimp grilling experience with these succulent skewers. Marinated in a zesty blend of lemon, herbs, and garlic, these shrimp are grilled to perfection and served on skewers for an elegant and flavorful appetizer or main course.

2. **Summer Squash Fritters with Feta and Dill:** Transform humble summer squash into golden-brown fritters packed with flavor. Grated squash, feta cheese, and fresh dill come together in a crispy and savory batter, perfect for serving as a side dish or as a vegetarian main course.

3. **Grilled Vegetable Salad with Balsamic Vinaigrette:** Enjoy the vibrant colors and flavors of grilled vegetables in this refreshing salad. A medley of zucchini, bell peppers, and mushrooms are grilled until tender and tossed with a tangy balsamic vinaigrette. Serve as a side dish or as a light and healthy main course.

Here are our top 3 tried and tested recipes!

GRILLED LEMON SHRIMP WITH SQUASH

Grilled Lemon Shrimp with Squash image

Lemon and rosemary liven the flavors of a shrimp and squash dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons honey
1 teaspoon grated lemon peel
1/4 cup lemon juice
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
1 pound uncooked fresh or frozen large shrimp in shells
2 medium zucchini, cut into 1-inch slices
2 medium yellow summer squash, cut into 1-inch slices
1 small bell pepper, cut into 1-inch wedges
1 small lemon, cut into wedges

Steps:

In shallow glass or plastic dish or resealable food-storage plastic bag, mix all Lemon-Rosemary Marinade ingredients. Add shrimp, zucchini, yellow squash and bell pepper to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, stirring occasionally. Heat coals or gas grill for direct heat.
Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket.
Cover and grill shrimp and vegetables 4 to 5 inches from medium heat 12 to 14 minutes or until shrimp are pink and firm and vegetables are tender. To serve, peel shrimp. Serve with lemon wedges.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 105 mg, Fiber 3 g, Protein 14 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg

SUMMER GRILLED SHRIMP SALAD

Summer Grilled Shrimp Salad image

I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.

Provided by Kim's Cooking Now

Time 35m

Yield 2

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
2 ¼ teaspoons smokehouse maple seasoning (such as McCormick® Grill Mates®)
1 ½ teaspoons lemon juice
12 ounces peeled and deveined shrimp
¼ cup extra-virgin olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
4 cups mixed salad greens, or more to taste
½ cup thinly sliced English cucumber
⅓ cup freshly cooked corn
½ cup diced tomato
¼ cup sliced red onion
1 avocado, diced

Steps:

Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA

Grilled Shrimp, Zucchini, and Tomatoes with Feta image

This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.

Provided by Anna Stockwell

Categories Summer Dinner Grill Grill/Barbecue Shrimp Zucchini Tomato Feta Oregano Quick & Easy Quick and Healthy

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 large garlic clove, finely grated
2 teaspoons finely chopped oregano
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for grill basket
10 jumbo shrimp (about 8 ounces), peeled, deveined, tails left on
1 medium zucchini (about 8 ounces), sliced into 1/4" rounds
1 pint cherry tomatoes
2 pita pockets
1/3 cup crumbled feta (about 1.5 ounces)
Special Equipment
A flat grill basket (about 13 1/2 x 8 1/2")

Steps:

Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
Meanwhile, grill pita just until warm and toasted.
Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

Tips:

Use fresh, seasonal ingredients. This will ensure that your salad is packed with flavor and nutrients.
Don't overcook the shrimp. Shrimp cooks very quickly, so it's important to keep an eye on it to prevent it from becoming tough and rubbery.
Use a variety of vegetables in your salad. This will add color, texture, and flavor to the dish.
Don't be afraid to experiment with different dressings. There are many different types of dressings that can be used on a shrimp and summer squash salad, so find one that you like and go for it!

Conclusion:

Grilled shrimp and summer squash salad is a light, refreshing, and flavorful dish that is perfect for a summer meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious meal, give this salad a try!