Easy 20-Minute Grilled Shrimp Salad for Fresh Summer Nights
Too hot to turn on the oven? This grilled shrimp salad is your new summer savior.
It is fresh, light, and ready in just twenty minutes. You will love how the charred shrimp pairs with crisp garden greens. This is the perfect way to celebrate the sunny season with your family.
Why This Recipe Is a Winner
This recipe is a winner because it feels like a restaurant meal at home. It is perfect for those busy summer nights when you want something nutritious and fast.
The Mediterranean flavors are bright and satisfying for everyone. You only need a few pantry staples to make the flavors shine. It is a heart-healthy choice that doesn’t sacrifice any flavor.
Simple Cooking Method
Making this salad is incredibly simple and fast. You just marinate the shrimp while you chop your fresh vegetables. The grill does the heavy lifting in just a few minutes.
Even if you are new to grilling, you can do this. The shrimp cook quickly and develop a beautiful smoky char easily. It is a foolproof way to get dinner on the table.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Use the freshest seasonal produce you can find for the best results.
- 1 lb jumbo shrimp, peeled and deveined
- 5 tablespoons extra virgin olive oil, divided
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 0.25 cup red onion, thinly sliced
- 0.25 cup feta cheese, crumbled
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
Step-by-Step Directions
- Whisk 2 tablespoons olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl.
- Add shrimp to the marinade and toss to coat; let sit for 10 minutes.
- Preheat your grill or grill pan over medium-high heat.
- Grill shrimp for 2 to 3 minutes per side until pink and charred.
- Combine mixed greens, tomatoes, cucumber, and red onion in a large bowl.
- Whisk remaining 3 tablespoons olive oil, vinegar, and mustard for the dressing.
- Toss the salad components with the dressing until evenly coated.
- Divide onto four plates, top with shrimp, and finish with crumbled feta.
Best Ways to Enjoy It
Serve this salad immediately while the shrimp is still warm. It looks beautiful on a large platter for a backyard dinner. Pair it with a glass of iced tea or some crusty bread.
Set the table outside and enjoy the evening breeze. This dish is light enough for a leisurely summer lunch too. It is truly a celebration of fresh ingredients.
Storage & Reheating
Store leftovers in an airtight container for up to two days. Keep the dressing separate if you are planning to eat it later. The shrimp tastes great cold the next day on a wrap. Reheat shrimp gently in a pan if you prefer them warm. Do not microwave the shrimp for too long as they can get tough.
Tips for Best Results
- Don’t overcook the shrimp or they will become rubbery.
- Pat the shrimp dry before marinating for the best char.
- Use a grill basket to prevent small shrimp from falling through.
- Double the marinade to use as extra dressing if you like.
- Add a handful of fresh summer berries for a sweet twist.
- Ensure your grill is fully preheated before adding the seafood.
Ways to Switch It Up
- Swap the feta for goat cheese for a creamier texture.
- Add avocado slices for some healthy fats and extra creaminess.
- Use lime instead of lemon for a zesty tropical twist.
- Swap the shrimp for grilled salmon or tofu if you prefer.
Common Questions
Can I use frozen shrimp?
Yes, just thaw them completely first. Pat them very dry with a paper towel before adding the marinade. This helps them sear properly on the grill.
How do I know when the shrimp is done?
The shrimp will turn an opaque pink color. They should form a loose “C” shape. If they curl into a tight “O,” they are likely overcooked.
I hope this grilled shrimp salad brings a little sunshine to your table. It is the perfect way to enjoy a fresh, healthy meal without the stress. Happy cooking!
— Clara
Ingredients
Method
- In a medium bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Add the shrimp to the marinade and toss to coat thoroughly; let sit at room temperature for 10 minutes.
- Preheat a grill or grill pan over medium-high heat (approximately 400°F/200°C).
- Grill the shrimp for 2 to 3 minutes per side until opaque, pink, and slightly charred.
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
- Whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, and Dijon mustard to create the dressing.
- Toss the salad components with the dressing until evenly coated.
- Divide the salad onto four plates, top with the grilled shrimp, and garnish with crumbled feta cheese.
