Grilled Shrimp Salad

This grilled shrimp salad recipe with a homemade honey mustard vinaigrette is healthy, nutritious, and full of flavor! It makes for a light meal that's perfect for lunch time but can be enjoyed just as much for dinner.

Course Salad

Cuisine American

Prep Time 10

Cook Time 5

Total Time 13

Servings

Calories 748kcal

Author Karly Campbell

Ingredients

For the shrimp salad:

1 lb small or medium shrimp peeled and deveined, tails removed
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
2 avocados thinly sliced
2 cups halved cherry tomatoes
8 slices bacon cooked and crumbled
1 red onion thinly sliced
4 boiled eggs halved
8 cups salad greens

For the honey mustard vinaigrette:

Lemon juice from one large lemon
Lemon zest from one large lemon
2 tablespoons honey
2 cloves garlic pasted see notes
¾ teaspoon salt
½ teaspoon black pepper
2 tablespoons dijon mustard
2 tablespoons red wine vinegar
¼ cup olive oil

Instructions

Toss the shrimp in the olive oil and season with salt and pepper.

For the salad:

Heat the grill to medium high heat. Once hot add the shrimp to the grill and cook for 2-3 minutes per side, until shrimp is pink and opaque. Let the shrimp cool for 10 minutes while you prep the dressing and salad.
To make the salad, divide and arrange the salad greens between 4 bowls. Top with the avocado, cherry tomatoes, crumbled bacon, onion, and halved (or diced) boiled eggs.
Top the salads with the shrimp and drizzle with the dressing.
Serve immediately.

For the dressing:

To make the dressing, add all of the ingredients to a small bowl and whisk well until smooth and creamy.

Notes

You can use any type of dressing that you prefer, but this zippy honey mustard vinaigrette goes great with the fresh flavors in this salad.

You can easily make adjustments to this salad by adding or removing ingredients to suit your tastes. Grilled corn makes a great addition!

To paste the garlic, mince it on a cutting board and then sprinkly lightly with kosher salt. Use the broad side of your knife to press the garlic into the board, dragging it towards you as you press down. Continue doing this until the garlic is a paste. This will help the garlic melt into the dressing better.

Nutrition