Best 2 Summer Grilled Shrimp Salad Recipes

Prepare to be tantalized by the delectable flavors of summer with our Grilled Shrimp Salad, a dish that embodies the essence of warm-weather dining. This vibrant salad features succulent shrimp, grilled to perfection and bursting with a smoky, savory aroma. The shrimp is then artfully arranged atop a bed of crisp mixed greens, cherry tomatoes, refreshing cucumber, and red onion, creating a symphony of colors and textures. A drizzle of tangy lemon-herb vinaigrette ties all the elements together, resulting in a delightful harmony of flavors that will leave your taste buds dancing. But that's not all! This article also includes two additional shrimp salad recipes that are sure to delight your palate. Treat yourself to the creamy indulgence of our Creamy Shrimp Salad, made with tender shrimp tossed in a velvety blend of mayonnaise, celery, red onion, and fresh herbs. Or embark on a culinary adventure with our Asian Shrimp Salad, featuring a vibrant dressing infused with ginger, soy sauce, and sesame oil, complemented by crunchy vegetables and aromatic cilantro. No matter which recipe you choose, you're guaranteed a culinary journey that will transport your taste buds to summertime bliss.

Check out the recipes below so you can choose the best recipe for yourself!

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 AND SUMMER SQUASH SALAD

Grilled Shrimp and Summer Squash Salad image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

1 pound jumbo shrimp, peeled, deveined, tail on
1/2 cup olive oil
1 tablespoon sliced garlic
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly cracked black pepper
3 cups yellow squash, sliced lengthwise, seeds removed with a spoon, cut in half moons
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
3 1/3 tablespoons freshly squeezed lemon juice
1 tablespoon honey
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
5 tablespoons grapeseed oil (or a neutral oil, canola, etc.)
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
1 cup grilled summer corn kernels (removed from the cob)
1 cup sugar snap peas, trimmed, blanched and sliced in quarters
1/4 cup toasted sunflower seeds
1/2 teaspoon Aleppo pepper flakes (if you can't find Aleppo, use espelette pepper or regular black pepper)
2 tablespoons thinly sliced basil (chiffonade)
2 tablespoons cilantro leaves

Steps:

For the grilled shrimp marinade: Toss the shrimp in a large bowl with the olive oil, garlic, oregano, red pepper flakes and sprinkle with salt and pepper. Let marinate in the fridge for an hour.
Preheat half of a grill to medium-high heat, or around 350 degrees F.
For the squash: Toss the squash with the olive oil and some salt and pepper and place in a disposable aluminum foil pan. Place the pan over the indirect side of the grill and cook, covered, stirring once, until the squash is just tender, but not browned, 8 to 10 minutes. Set aside to cool.
Grill the shrimp over direct heat until just cooked through, 2 to 3 minutes per side, flipping once.
For the lemon vinaigrette: Whisk together the lemon juice, honey, shallots and Dijon in a large bowl. While whisking continuously, slowly drizzle in the grapeseed oil, then the olive oil, until emulsified. Season with salt and pepper.
To assemble the salad: Toss together the squash, corn, snap peas, sunflower seeds, Aleppo, half of the vinaigrette and season with salt and pepper. Taste and check for seasoning, adding more vinaigrette as desired. The salad can be kept cold until ready to serve. Before serving, gently fold in the basil and cilantro. Then plate with the shrimp arranged on top.

Tips:

Select the freshest shrimp possible: Look for shrimp that are firm and have a slight briny smell. Avoid shrimp that are slimy or have a strong fishy odor.
Properly devein and clean the shrimp: Deveining removes the intestinal tract from the shrimp, which can contain grit and bacteria. To devein a shrimp, use a sharp knife to make a shallow cut along the back of the shrimp, from the head to the tail. Remove the black or white vein that runs along the back of the shrimp.
Marinate the shrimp: Marinating the shrimp in a flavorful mixture of herbs, spices, and olive oil helps to add flavor and moisture to the shrimp.
Cook the shrimp properly: Overcooking the shrimp will make them tough and rubbery. Cook the shrimp until they are opaque and pink, about 2-3 minutes per side.
Use a variety of vegetables: This salad is a great way to use up any leftover vegetables you have in your fridge. Some good options include romaine lettuce, arugula, tomatoes, cucumbers, red onion, and avocado.
Make a flavorful dressing: The dressing is what brings all the flavors of the salad together. Use a combination of olive oil, lemon juice, Dijon mustard, honey, and salt and pepper to taste.

Conclusion:

This summer grilled shrimp salad is a light, refreshing, and flavorful dish that is perfect for a summer meal. The grilled shrimp are succulent and tender, and the salad is packed with fresh vegetables and a tangy dressing. This salad is also a great source of protein, fiber, and vitamins. So next time you're looking for a quick and easy summer meal, give this grilled shrimp salad a try. You won't be disappointed!