Grilled Shrimp Salad Recipe

This grilled shrimp salad recipe is a treat for all senses. Tasty grilled shrimp and fresh fruits and vegetables make an excellent combination, creating a colorful and healthy dish.

Is Grilled Shrimp Salad Healthy?

Certainly.

This grilled shrimp salad recipe is a great healthy option for its nutrition values. Each serving contains 222 calories and only 2.2 grams of saturated fat, well within the limit in our nutrition guidelines.

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The addition of shrimp brings 20 grams protein to this salad, which makes up 40% of the recommended daily protein intake. This salad also has many vital micronutrients like vitamins and minerals from fruits and vegetables.

Ingredients for the Recipe

The ingredients for this dish are easy to get and prepare.

• Shrimp

As the star of the dish, grilled shrimp contains a lot of flavors. We marinate the shrimp with pepper, paprika, olive oil, Cajun seasoning, and parsley. The grilling process also adds a hint of smokiness to the shrimp.

We suggest keeping the tail on for an authentic shrimp flavor.

• Fruits and Vegetables

We use a mixture of arugula, cucumber, beet, and orange for this salad.

The base of the salad is arugula, which has unique flavors. You can choose more familiar options like lettuce.

Orange and beet provide sweetness and earthiness that perfectly balance the tangy taste of arugula.

Lastly, don’t forget to add some crunch with cucumber.

• Dressing

The dressing of choice is a honey mustard sauce.

This classic condiment is a mixture of honey, mustard, white wine vinegar, and lemon juice.

White wine vinegar and lemon juice brighten the flavors of honey and mustard. The dressing is smooth and creamy, giving you a wholesome mouthfeel.

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How to Prepare the Ingredients

• For the shrimp

Shrimp should be prepared carefully before cooking. You can buy frozen shrimp to save time, but here are some things to keep in mind if you use fresh shrimp:

You may remove the head of the shrimp since we don’t use that part in this recipe. Trim off the legs and peel the shrimp thoroughly.

Pay attention to the vein along the back. You should cut along the back and use a toothpick to remove the sand tract.

It takes practice to perfectly peel a shrimp, so take it slow and steady.

• For the veggies

First and foremost, we are serving these fruits and vegetables raw. It’s important that we wash and dry them thoroughly to ensure safety.

To maintain the consistency of the whole dish, we recommend slicing all these fruits and vegetables.

How to Serve

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Grilled shrimp is the main attraction of this dish, so we would like to highlight it on the plate.

When you assemble the salad, the arugula should be at the base of the dish, followed by slices of orange, beet, cucumber, and cheese. The shrimp should be placed front and center on the plate.

Also, we advise you to dress the salad moderately because dressed salad is more difficult to refrigerate.

The portion of this grilled shrimp salad is suitable for a side dish or a standalone snack.

You may also switch it up and serve this grilled shrimp salad as a main dish.

We’ve got no shortage of Shrimp Salad Recipes, so if you want to try some more, don’t hesitate to check them out.

How to Store the Leftovers

Similar to other salads, we recommend storing the components separately.

Honey mustard dressing will last up to three weeks in the fridge if you keep it covered tightly.

You can store cooked shrimp in airtight containers or wrap them tightly in heavy-duty aluminum foil. Cooked shrimp can last 3-4 days in the fridge and 2-3 months in the freezer. 

Reheating shrimp is also simple. You can use the oven, microwave, or a pan. Be sure to check the shrimp while it’s reheating so that it doesn’t overcook.

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More Shrimp Recipes to Try

• Shrimp Louie Recipe
• Shrimp Avocado Salad Recipe
• Jerk Shrimp Recipe
• Shrimp Burger Recipe

Grilled Shrimp Salad Recipe

5 from 1 vote

Today's grilled shrimp salad is a feast for your eyes and tastebuds. The flavors and textures of grilled shrimp work harmoniously with fruits and vegetables, creating a diverse and balanced dish.

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• cook TIME 15 mins
• prep TIME 10 mins
• total TIME 25 mins

• COURSE Side Dish
• CUISINE Global
• SERVINGS
  4

  servings
• CALORIES 222 kcal

INGREDIENTS

1x2x3x

• 6 oz peeled shrimp (from 12 oz whole)
• 4 oz arugula
• 6 oz orange (peeled, sliced)
• 1 oz beet (sliced)
• 2 oz cucumber (halved, sliced)
• 3 tbsp olive oil (divided to 1 tbsp, 2 tbsp)
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tsp traditional Dijon mustard
• 1 tsp Cajun seasoning
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/2 tsp garlic (minced)
• 0.5 oz shredded parmesan cheese
• 2 tbsp parsley (chopped, divided)

INSTRUCTIONS

Image instructions

1

Marinate the shrimp with 1/4 tsp pepper, 1/2 tsp paprika, 1 tbsp olive oil, 1/2 tsp garlic, 1 tsp Cajun seasoning, and 1 tbsp parsley.

2

Place the shrimp on a baking tray. Bake for 12 minutes at 450°F.

3

Make the dressing: Mix 2 tbsp olive oil, 1/4 tsp pepper, 1 tbsp parsley, 1 tsp mustard, 1 tbsp white wine vinegar, 1 tbsp lemon juice, and 1 tsp honey.

4

Take the shrimp out and let them rest.

5

Arrange the salad: Place the arugula, cucumber, beet, orange, and parmesan on a large serving plate.

6

Drizzle the dressing on top. Enjoy.

NUTRITION

Nutrition Facts

Grilled Shrimp Salad Recipe

Amount Per Serving (1 serving)

Calories 222Calories from Fat 109

% Daily Value*

Fat 12.1g

19%

Saturated Fat 2.2g

14%

Polyunsaturated Fat 1.3g

Monounsaturated Fat 7.8g

Cholesterol 139.5mg

47%

Sodium 289.7mg

13%

Potassium 475.7mg

14%

Carbohydrate 10g

3%

Fiber 1.9g

8%

Sugar 6.5g

7%

Protein 19.9g

40%

Vitamin A 1129.2IU

23%

Vitamin C 34.3mg

42%

Calcium 144.5mg

14%

Iron 1.4mg

8%

* Percent Daily Values are based on a 2000 calorie diet.

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