Looking for a light yet satisfying meal that’s perfect for warm weather? This Grilled Shrimp Salad with Avocado is exactly what you need. I’ve combined succulent grilled shrimp with creamy avocado and crisp vegetables to create a dish that’s both nutritious and incredibly flavorful. What I love most about this recipe is how it brings together the smoky char of grilled shrimp with the fresh, bright flavors of a summer salad.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- Salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
For the Dressing:
Instructions
- Start by marinating the shrimp. In a bowl, combine olive oil, minced garlic, half the lemon juice, salt, and pepper. Add shrimp and toss to coat. Let marinate for 15-20 minutes.
- While the shrimp marinates, prepare the dressing by whisking together olive oil, lime juice, honey, and Dijon mustard. Season with salt and pepper to taste.
- Preheat your grill to medium-high heat (around 400°F). If using an indoor grill pan, heat over medium-high heat.
- Grill the shrimp for 2-3 minutes per side until they turn pink and slightly charred. Don’t overcook them – they should be just opaque throughout.
- In a large bowl, combine the salad greens, cherry tomatoes, cucumber, and red onion.
- Add the diced avocado and grilled shrimp to the bowl.
- Drizzle with the prepared dressing and gently toss to combine.
- Serve immediately while the shrimp is still warm.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Servings: 4
Recipe Notes
- For the best results, look for shrimp that are already deveined but still have their tails on – the tails add flavor during grilling and make for better presentation.
- To prevent avocados from browning, toss them in a bit of lemon juice before adding to the salad.
- If you don’t have a grill, you can use a grill pan or even quickly sauté the shrimp in a regular skillet.
- Make sure your avocados are ripe but still firm enough to hold their shape in the salad.
- This salad is best enjoyed fresh, but if you need to prep ahead, you can grill the shrimp and make the dressing in advance. Just add the avocado right before serving.
- For a spicier version, add a pinch of red pepper flakes to the shrimp marinade or the dressing.
Grilled Shrimp Salad with Avocado
A light yet satisfying meal perfect for warm weather, combining succulent grilled shrimp with creamy avocado and crisp vegetables.
Ingredients
- 1 pound large shrimp peeled and deveined
- 2 ripe avocados diced
- 6 cups mixed salad greens
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- 1/2 red onion thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 lemon juiced
- Salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
- Start by marinating the shrimp. In a bowl, combine olive oil, minced garlic, half the lemon juice, salt, and pepper. Add shrimp and toss to coat. Let marinate for 15-20 minutes.
- While the shrimp marinates, prepare the dressing by whisking together olive oil, lime juice, honey, and Dijon mustard. Season with salt and pepper to taste.
- Preheat your grill to medium-high heat (around 400°F). If using an indoor grill pan, heat over medium-high heat.
- Grill the shrimp for 2-3 minutes per side until they turn pink and slightly charred. Don't overcook them - they should be just opaque throughout.
- In a large bowl, combine the salad greens, cherry tomatoes, cucumber, and red onion.
- Add the diced avocado and grilled shrimp to the bowl.
- Drizzle with the prepared dressing and gently toss to combine.
- Serve immediately while the shrimp is still warm.
