Grilled Shrimp Salad

Grilled Shrimp Salad


(0 votes) 0 0

Tender grilled shrimp and crunchy refreshingly fresh salad. This spring taste is ready in under 30 minutes.

Shared by

Time needed

20 min preparation + 6 min cooking

Serving Size / Yield

5 servings


  • 1½lbs shrimp, deveined
  • 1 tablespoon olive oil
  • ½ lime, juiced
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • 1 cup baby spinach, chopped
  • 1½ cups romaine lettuce, chopped
  • 1 cup red leaf lettuce, chopped
  • 1 cup arugula, chopped
  • 2 red jalapenos, deseeded and sliced
  • ½ red onion, sliced
  • ½ cup sprouts, trimmed
  • ½ cup cashews, halved
  • ¾ cup canola oil
  • ¾ cup balsamic vinegar
  • 2 cloves garlic, finely chopped
  • ½ teaspoon dried oregano
  • dash of salt
  • dash of pepper

Our Readers Also Loved


Toss the shrimp with olive oil, paprika, salt and lime juice in a bowl and set aside. In a large bowl, toss the lettuces, spinach, arugula, sprouts, onion, jalapenos and cashews. Preheat the grill and sea the shrimp on each side for 2-3 minutes, or until pink and opaque. Let the shrimp cool and then toss with salad. In a blender, add canola oil, balsamic vinegar, garlic, oreganos, salt and pepper and blend together. Pour dressing into a container and toss with salad or serve on the side.

Around The Web