Ingredients and preparation
To create a flavorful and refreshing grilled shrimp salad, begin by gathering fresh, high-quality ingredients. The balance of textures and flavors is key, so choose crisp vegetables, ripe citrus, and succulent shrimp. Below is a list of ingredients needed for both the shrimp marinade and the salad base.
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh cilantro or parsley, chopped
Start by preparing the shrimp marinade. In a medium bowl, combine the olive oil, minced garlic, lemon juice, smoked paprika, salt, and pepper. Add the shrimp and toss to coat evenly. Cover and refrigerate for at least 20 minutes to allow the flavors to infuse.
While the shrimp marinates, prepare the salad ingredients. Rinse and dry the salad greens thoroughly to ensure they remain crisp. Slice the cherry tomatoes, cucumber, red onion, and avocado. Crumble the feta cheese and chop the fresh herbs. Keep all components chilled until ready to assemble the salad.
Grilling the shrimp
Once the shrimp has marinated and absorbed the bold flavors of garlic, lemon, and smoked paprika, it’s time to grill them to perfection. Preheat your grill or grill pan over medium-high heat. Lightly oil the grates or surface to prevent sticking and ensure even cooking.
Thread the marinated shrimp onto skewers for easier handling and to prevent them from falling through the grill grates. If using wooden skewers, soak them in water for at least 15 minutes beforehand to avoid burning. Arrange the skewers in a single layer on the hot grill.
Grill the shrimp for 2 to 3 minutes per side, turning once, until they are opaque and slightly charred with defined grill marks. Be careful not to overcook them—shrimp cook quickly and can become rubbery if left on the heat too long. The ideal texture is firm yet tender, with a juicy bite.
Once grilled, remove the shrimp from the skewers and set them aside to rest for a couple of minutes. This brief resting period allows the juices to redistribute, enhancing the overall flavor and texture. Keep the shrimp warm while you prepare to assemble the salad.
Assembling and serving the salad
To assemble the grilled shrimp salad, begin by arranging the chilled mixed greens as a base on a large serving platter or individual plates. Distribute the greens evenly to create a vibrant and fresh foundation for the toppings.
Next, layer the sliced cucumber, halved cherry tomatoes, and thinly sliced red onion over the greens. These vegetables add crunch and a refreshing contrast to the warm, smoky shrimp. Fan out the avocado slices across the salad for a creamy texture and rich flavor that complements the grilled elements.
Gently place the warm grilled shrimp on top of the salad, spacing them evenly to ensure each serving gets a generous portion. The heat from the shrimp will slightly wilt the greens, enhancing their flavor without compromising their crispness.
Sprinkle the crumbled feta cheese over the entire salad, allowing its tangy, salty notes to balance the sweetness of the shrimp and the acidity of the lemon marinade. Finish with a scattering of freshly chopped cilantro or parsley for a burst of herbal brightness.
For added flavor, drizzle a light vinaigrette or a squeeze of fresh lemon juice over the salad just before serving. A simple dressing made from olive oil, lemon juice, a touch of honey, and Dijon mustard works beautifully. Serve immediately while the shrimp are still warm, allowing the contrast of temperatures and textures to shine through in every bite.