SALADS

Grilled Shrimp Summer Salad: 5 Amazing Tips

by Fatima Garcia

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28 de August de 2025

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Grilled Shrimp Summer Salad has become my go-to for quick weeknight dinners and impressive potluck dishes. I remember one sweltering July afternoon, I desperately needed a light yet satisfying meal, and this salad was born out of necessity and what I had in my fridge. The smoky char on the plump shrimp, combined with the sweet corn and creamy dressing, is pure summer magic. It’s more than just a meal; it’s a taste of sunshine. If you’re looking for a fantastic grilled shrimp salad recipe that’s also an easy grilled shrimp salad to whip up, you’ve come to the right place. Let’s get cooking!

Why You’ll Love This Grilled Shrimp Summer Salad

Incredible smoky-sweet flavor from perfectly grilled shrimp and corn.
Super quick to prepare, making it an ideal light summer shrimp salad for busy weeknights.
Packed with lean protein and fresh veggies for a healthy meal option.
Surprisingly budget-friendly when corn and shrimp are in season.
A crowd-pleaser that even picky eaters will enjoy – it’s such a fresh summer shrimp salad!
Versatile enough to be a main course or a delightful side dish.
It’s a refreshing change from heavier summer meals, truly a light summer shrimp salad experience.

Ingredients for Grilled Shrimp Summer Salad

Gathering these ingredients is the first step to creating a fantastic shrimp salad with corn and avocado. The star of the show is, of course, the shrimp! We’ll use 1 pound of jumbo raw shrimp, peeled and deveined, for that perfect bite. For the dressing, you’ll need 2 tablespoons of chopped scallions, 1/4 cup fresh parsley leaves, and 1/4 cup fresh basil leaves for that herbaceous kick. We’ll also use 1/2 cup mayonnaise and 1/4 cup Greek yogurt for a creamy, tangy base, plus 2 pieces of canned anchovies for a subtle umami depth. Don’t forget 2 tablespoons of fresh lemon juice for brightness, 1 clove of garlic, and a pinch of salt and ground black pepper to taste. For the salad itself, grab 1 head of romaine lettuce, 2 tablespoons of olive oil for grilling, 2 ears of fresh corn, and 1 ripe avocado, sliced.

How to Make Grilled Shrimp Summer Salad

Step 1: Make the Dressing: First, let’s get that vibrant dressing ready. In a food processor, combine the 2 tablespoons of scallions, 1/4 cup fresh parsley leaves, 1/4 cup fresh basil leaves, 1/2 cup mayonnaise, and 1/4 cup Greek yogurt. Add the 2 pieces of canned anchovies (trust me on this!), 2 tablespoons fresh lemon juice, 1 clove garlic, and season with salt and ground black pepper to your liking. Blend until everything is wonderfully smooth and creamy. Cover and pop it in the fridge; letting it chill for at least 30 minutes allows the flavors to meld beautifully.
Step 2: Prepare the Grill: While the dressing chills, it’s time to get your grill fired up. Preheat your grill to a high heat, aiming for about 550°F (288°C). Once it’s nice and hot, give the grates a good brush with 2 tablespoons of olive oil. This prevents anything from sticking, ensuring a clean release when you’re ready to grill.
Step 3: Grill Romaine and Corn: Cut the 1 head of romaine lettuce in half lengthwise. Brush the cut sides with a little olive oil and place them cut-side down on the hot grill. Grill for just 1-2 minutes until you see those lovely char marks. Remove and set aside to cool. Next, brush the 2 ears of corn with olive oil, season with salt and pepper, and grill for about 8 minutes, turning every couple of minutes until they’re tender and nicely charred. Let them cool slightly, then cut the kernels off the cob. You’ll chop the remaining romaine into bite-sized pieces for the salad base.

Step 4: Grill the Shrimp: Now for the star! Toss the 1 pound of jumbo raw shrimp with a little olive oil and season them with salt and pepper. This simple seasoning is key for how to grill shrimp for salad. Place the shrimp on the preheated grill. They cook quickly – just about 2 minutes per side until they turn pink and opaque. Overcooking makes them tough, so watch them closely! This is the perfect way to learn how to grill shrimp for salad.
Step 5: Assemble the Salad: In a large bowl, combine the chopped romaine lettuce, the grilled corn kernels, and the perfectly grilled shrimp. Toss everything gently to mix. Arrange the grilled romaine halves on top. Slice the 1 ripe avocado and fan the slices over the salad. Drizzle generously with the chilled green goddess dressing just before serving. Enjoy your delicious homemade how to make grilled shrimp salad!

Pro Tips for the Best Grilled Shrimp Summer Salad

Want to elevate your grilled shrimp summer salad game? I’ve picked up a few tricks over the years that make all the difference. These simple tips will ensure your salad is always a hit!

Always pat your shrimp completely dry before tossing them with oil and seasoning. This helps them get a nice sear on the grill instead of steaming.
Don’t overcrowd the grill! Give your shrimp and corn plenty of space to cook evenly and develop those beautiful char marks.
For the dressing, taste and adjust seasonings before chilling. Lemon juice, salt, and pepper can be tweaked to your preference.
Grill the romaine right before assembling. It wilts quickly once dressed, so a fresh char adds a wonderful texture.

What’s the secret to perfect grilled shrimp for salad?

The secret to perfect grilled shrimp for salad is high heat and not overcooking. Getting the grill really hot ensures a quick sear, and cooking them for just 2 minutes per side is key. This method gives you the best shrimp for summer salad with a tender, juicy bite every time. For more grilling tips, check out this guide on grilling techniques.

Can I make Grilled Shrimp Summer Salad ahead of time?

You can prepare components ahead! Make the dressing and grill the corn a day in advance. Store them separately in airtight containers in the fridge. Grill the shrimp and chop the lettuce just before serving to keep everything fresh and crisp.

How do I avoid common mistakes with Grilled Shrimp Summer Salad?

A common pitfall is overcooking the shrimp, making them rubbery. Another is using a watery dressing; ensure yours is thick and creamy. Also, don’t let the grilled romaine sit too long after charring, as it loses its crispness. Learn more about food safety to ensure your ingredients are handled properly.

Best Ways to Serve Grilled Shrimp Summer Salad

This vibrant Grilled Shrimp Summer Salad is so versatile; it truly shines as a star on its own or as a beautiful accompaniment. For a perfect light lunch or dinner, serve it family-style with the grilled romaine halves placed artfully on top. It also pairs wonderfully with crusty bread for soaking up any extra dressing. If you’re wondering what salad goes with grilled shrimp for a larger gathering, this is it! It’s substantial enough to be a main course but light enough that it won’t overpower other dishes. Consider serving it alongside some grilled corn on the cob or a simple fruit salad for a complete summer feast. You might also enjoy this recipe for grilled chicken as another light summer option.

Nutrition Facts for Grilled Shrimp Summer Salad

This grilled shrimp summer salad is a healthy and satisfying choice. Here’s a breakdown of the approximate nutritional information per serving:

Calories: 350 kcal
Fat: 25 g
Saturated Fat: 4 g
Protein: 25 g
Carbohydrates: 15 g
Fiber: 4 g
Sugar: 6 g
Sodium: 600 mg

Nutritional values are estimates and may vary based on specific ingredients used in this summer salad with seafood. For more information on healthy eating, consult resources on nutrition.gov.

How to Store and Reheat Grilled Shrimp Summer Salad

Got leftovers of this amazing summer salad with seafood? Great! Properly storing this grilled shrimp summer salad means you can enjoy its fresh flavors for days. First, let the salad cool completely before packing. This is crucial to prevent condensation that can make greens soggy. Store the dressed salad components in airtight containers in the refrigerator. It will stay fresh for about 3-4 days. While freezing isn’t ideal for the fresh greens and avocado, you can technically freeze the grilled shrimp and corn separately for up to 3 months, though I don’t recommend it for the best texture. To reheat, it’s best to assemble a fresh salad with pre-cooked shrimp and corn, or gently warm the shrimp and corn in a skillet over low heat or in the microwave for a minute or two before adding to fresh greens.

Frequently Asked Questions About Grilled Shrimp Summer Salad

What’s the best way to prepare shrimp for a grilled shrimp summer salad?

The key to delicious grilled shrimp is high heat and quick cooking. Pat your shrimp completely dry, toss them with a little olive oil, salt, and pepper, and grill over high heat for just 2 minutes per side. This ensures they’re perfectly cooked and not rubbery, making them ideal for this how to make grilled shrimp salad.

Can I use pre-cooked shrimp for this grilled shrimp summer salad?

While grilling fresh shrimp is recommended for the best flavor and texture in this how to make grilled shrimp salad, you can use pre-cooked shrimp in a pinch. Just ensure they are thawed and pat them dry. You can add them at the very end of assembly, or gently warm them on the grill for just a minute to take the chill off.

How do I make the green goddess dressing taste authentic?

The anchovies are essential for that classic green goddess flavor; they add a subtle umami depth without making the dressing taste “fishy.” Don’t skip them! Also, letting the dressing chill for at least 30 minutes allows the herbs and garlic to meld, creating a richer, more authentic taste for your grilled shrimp summer salad.

What if I don’t have a grill for this grilled shrimp summer salad?

No grill? No problem! You can pan-sear the shrimp in a hot skillet with a little oil until pink and cooked through. For the corn, you can grill it in a grill pan on the stovetop, or even boil or roast it until tender and slightly charred. This still allows you to create a fantastic how to make grilled shrimp salad even without an outdoor grill. For more cooking methods, explore alternative cooking techniques.

Variations of Grilled Shrimp Summer Salad You Can Try

This Grilled Shrimp Summer Salad is fantastic as is, but I love getting creative and trying new twists! Here are a few ideas to switch things up and make it your own. It’s always fun to find a new favorite, like this super easy summer shrimp salad recipe.

Spicy Kick: Add a pinch of cayenne pepper or a finely minced jalapeño to the shrimp marinade before grilling for a bit of heat. You could also drizzle a spicy chili oil over the finished salad.
Mediterranean Twist: Swap the romaine for mixed greens or spinach. Add Kalamata olives, crumbled feta cheese, and cherry tomatoes. Use a lemon-herb vinaigrette instead of the green goddess dressing.
Fruity Addition: Toss in some sliced peaches, mango, or berries along with the corn and avocado. The sweetness of the fruit pairs wonderfully with the smoky shrimp, creating a delightful flavor contrast.
Vegetarian Delight: For a meat-free option, grill firm tofu marinated in the same shrimp seasonings, or use seasoned grilled halloumi cheese. It’s a delicious way to enjoy a hearty salad if you’re looking for an easy summer shrimp salad recipe alternative.

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About the Author

Fatima Garcia