GRILLED SHRIMP SALAD
Steps:
- For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers.
- Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers.
- For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the olive oil while whisking. Taste and adjust the seasoning as needed.
- For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately.
SUMMER GRILLED SHRIMP SALAD
I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.
Provided by Kim's Cooking Now
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
- Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
- Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
- Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g
GRILLED SHRIMP AND SUMMER SQUASH SALAD
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the grilled shrimp marinade: Toss the shrimp in a large bowl with the olive oil, garlic, oregano, red pepper flakes and sprinkle with salt and pepper. Let marinate in the fridge for an hour.
- Preheat half of a grill to medium-high heat, or around 350 degrees F.
- For the squash: Toss the squash with the olive oil and some salt and pepper and place in a disposable aluminum foil pan. Place the pan over the indirect side of the grill and cook, covered, stirring once, until the squash is just tender, but not browned, 8 to 10 minutes. Set aside to cool.
- Grill the shrimp over direct heat until just cooked through, 2 to 3 minutes per side, flipping once.
- For the lemon vinaigrette: Whisk together the lemon juice, honey, shallots and Dijon in a large bowl. While whisking continuously, slowly drizzle in the grapeseed oil, then the olive oil, until emulsified. Season with salt and pepper.
- To assemble the salad: Toss together the squash, corn, snap peas, sunflower seeds, Aleppo, half of the vinaigrette and season with salt and pepper. Taste and check for seasoning, adding more vinaigrette as desired. The salad can be kept cold until ready to serve. Before serving, gently fold in the basil and cilantro. Then plate with the shrimp arranged on top.
GRILLED SHRIMP SALAD
Succulent grilled shrimp with greens and a tangy, slightly sweet dressing.
Provided by Sherill
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 16
Steps:
- Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
- While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
- Put shrimp on top of the salad greens mixture. Pour dressing over top.
Nutrition Facts : Calories 823.4 calories, Carbohydrate 21 g, Cholesterol 63.4 mg, Fat 79.2 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 10.1 g, Sodium 1593.4 mg, Sugar 8.9 g
GRILLED SHRIMP SALAD
Make and share this Grilled Shrimp Salad recipe from Food.com.
Provided by Tia Mowry
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers.
- Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers.
- For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the olive oil while whisking. Taste and adjust the seasoning as needed.
- For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately.
Nutrition Facts : Calories 319.3, Fat 26.7, SaturatedFat 6.1, Cholesterol 83.2, Sodium 464.8, Carbohydrate 10.4, Fiber 4.9, Sugar 2.2, Protein 12.7
GRILLED CORN AND SHRIMP SALAD
Categories Salad Quick & Easy Backyard BBQ Shrimp Corn Grill Grill/Barbecue Watercress Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeño, and the coriander
- In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.
More about "summer grilled shrimp salad recipes"
20 GRILLED SHRIMP RECIPES THAT TASTE LIKE THE BEST OF …
From epicurious.com
- Grilled Shrimp, Zucchini, and Tomatoes With Feta. Grilled shrimp recipes do not get much easier than this. The secret? A grill basket, which allows you to cook the shrimp and veg at the same time.
- Grilled Clambake With Miso-Lime Butter. In this festive feast, all the best components of a classic clambake—potatoes, shrimp, corn on the cob—get an extra layer of flavor via gingery miso butter.
- Grilled Garlic-and-Black-Pepper Shrimp. In this easy but impressive summer entrée, shrimp are tossed in a fiery chile-lime oil before being skewered and thrown on the grill.
10 BEST GRILLED SHRIMP SALAD HEALTHY RECIPES | YUMMLY
SUMMER SALAD WITH AVOCADO, CORN AND GRILLED SHRIMP
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- Combine Lemon (1/4 cup), Extra-Virgin Olive Oil (1/2 cup) Dijon Mustard (2 tablespoon), Honey (1 tablespoon), Garlic (2 clove), Fresh Basil (1 tablespoon), Fresh Parsley (1 tablespoon), and Salt (1/4 teaspoon). Set aside 1/3 cup of the mixture to dress the salad before serving.
GRILLED SHRIMP SALAD RECIPE WITH HOMEMADE DRESSING | …
From therecipecritic.com
- Add all the ingredients to a medium sized glass jar. Using a immersion blender, blend until combined. Alternatively, you can use a stand blender for this step. Set dressing aside.
SUMMER HERBED GRILLED SHRIMP RECIPE | MYRECIPES
SUMMER SALAD WITH AVOCADO, CORN AND GRILLED HERB SHRIMP ...
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- If you are using bamboo skewers, make sure to soak them in water for at least 20 minutes. Do not forget to do this, people, or your skewers will catch fire on the grill. Party foul.
- Combine all of the ingredients for the marinade/dressing in a small bowl. Set aside 1/3 cup of the mixture to dress the salad before serving.
- Thread 4-5 shrimp onto each skewer, depending on the size of the shrimp. Place the shrimp skewers in a large Ziploc bag and pour the remaining marinade over them. Seal the bag (removing any excess air) and refrigerate for at least 30 minutes. The longer you marinate your shrimp, the better it will taste. Duh.
GLOWING GRILLED SUMMER DETOX SALAD RECIPE - PINCH OF YUM
From pinchofyum.com
- Make the avocado cilantro dressing. Chop the tomatoes, cucumbers, and bell peppers. Set aside about 1/3 cup dressing to brush on the shrimp while grilling.
- Heat the grill to medium high heat. Brush the corn with olive oil and sprinkle with salt. Wrap in foil. Wash and dry the romaine, cut in half lengthwise keeping the stem intact, and brush with olive oil and salt. Thread the shrimp onto skewers for easy grilling. Brush with olive oil and salt. Grill times: corn (wrapped in foil) for 20-25 minutes, turning every 5 minutes // lettuce (directly on the grill) for about 5 minutes // shrimp (directly on the grill) for about 5 minutes. Brush the reserved dressing onto the shrimp as it grills for extra yummy flavor.
- Cut the stem off the romaine and loosely chop it up. Cut the corn off the cob. Toss everything together with dressing.
GRILLED SHRIMP NECTARINE SUMMER SALAD - HEALTHY WORLD CUISINE
From hwcmagazine.com
- Make citrus strawberry vinaigrette – in a food processor or blender add shallots, vinegar, olive oil, lemon juice, 3-4 strawberries, honey or sugar alternative and salt and pepper of choice. Set aside. Makes about 1 cup of dressing so you will have extra.
5 SHRIMP RECIPES FOR SUMMER - BILOXI SHRIMP CO.
From biloxishrimpco.com
- JoJo’s Deviled Eggs with Gulf-Caught Shrimp. Straight from our families’ tables to yours, this appetizer offers a new twist on classic picnic fare. Cream cheese and mayonnaise give the eggs a rich, creamy texture that pairs perfectly with the sweetness of fresh-cooked, chopped shrimp.
- Low Country Boil. Nothing says summertime get-together like a seafood boil. You can use all kinds of fresh Gulf Coast seafood to create yours, but we’re partial to the combination of classic Cajun spices and our medium peeled and deveined tail-off shrimp .
- Shrimp Cobb with Cilantro-Lime Dressing. Salads are the perfect summertime meal. Loaded with fresh, crisp, seasonal produce, they offer an easy way to make healthy choices and get dinner on the table quickly.
GRILLED SHRIMP AND CITRUS SALAD - RECIPES | BLUE JEAN CHEF
From bluejeanchef.com
- Combine the olive oil, lime juice, honey, coriander, salt and freshly ground black pepper in a medium bowl. Add the shrimp and toss to evenly coat. Let the shrimp marinate for 30 minutes.
- While the shrimp is marinating, supreme the oranges and grapefruits. Slice off the top and the bottom of the fruit first to create a flat surface. Then run your knife down the sides of the orange, curving with the shape of the orange, to cut away all the peel. Carefully, make slices on either side of the membranes separating the orange segments, loosening the segments from the orange. Be sure to do this over a bowl to catch all the juices (which you can transfer to a glass and enjoy!).
- Make the dressing by combining the white balsamic vinegar, lime juice, lime zest, honey, Dijon mustard and salt. Whisk in the olive oil, drizzling slowly to emulsify and thicken the dressing. Season with freshly ground black pepper.
GRILLED SHRIMP SALAD (CHILI LIME) - THE FOOD BLOG
From thefoodblog.net
- Put all the dressing ingredients in a jar with a tight fitting lid and shake until everything is blended.
- Put salad greens, cucumber, tomatoes, onion, avocado, corn, and bell pepper slices into a large salad bowl.
SUMMER SALAD WITH GRILLED SHRIMP - HEALTHY DELICIOUS
From healthy-delicious.com
- Add the shrimp and 1 cup of dressing to a large dish. Add the za'atar and stir well so the shrimp are evenly coated. Cover and refrigerate 30 minutes. Meanwhile, soak some wooden skewers in water.
- Heat grill to 500ºF. Thread the shrimp onto the skewers. And grill until done - the amount of time needed will depend on the size of your shrimp. Mine were large and took 7-8 minutes per side.
- Toss the chopped romaine, avocado, raspberries and ricotta salata with the remaining dressing. Top the salad with grilled shrimp.
SUMMER SHRIMP SALAD RECIPE - EATINGWELL
From eatingwell.com
- Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
- Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.
GRILLED SHRIMP SALAD - A COUPLE COOKS
From acouplecooks.com
- Thaw the shrimp, if frozen. Preheat a grill to medium-high heat (375 to 450 degrees). If using wooden skewers, soak them for at least 20 minutes while you are preheating and prepping.
- Pat the shrimp dry with a paper towel or clean towel. Place it in a bowl and add the olive oil, smoked paprika, garlic powder, onion powder, celery seed, and kosher salt. Mix to combine. Thread the shrimp onto the skewers, alternating direction of the tails and making the shrimp just touch each other (so they don’t spin when flipping the skewers).
- Cut the pepper into large chunks. Thread it onto skewers with the cherry tomatoes. Brush the vegetables with olive oil and sprinkle with a few pinches kosher salt.
SUPER FRESH GRILLED SHRIMP SALAD WITH HONEY MUSTARD ...
From littlespicejar.com
- Shrimp: Add the parsley, garlic, lemon zest, olive oil and salt in a bowl. Add the shrimp and stir to combine. Let marinade for 10-15 minutes while you chop all the veggies and prepare the dressing. Place 4-6 shrimp on wooden skewers before grilling.
- Vinaigrette: Whisk together the mustard, vinegar, and 1 tablespoon of honey with a pinch of salt. Continue whisking as you stream in the olive oil. Taste and adjust with an additional tablespoon of honey if you prefer your dressing a little sweeter.
- Grilling: Preheat the grill and spray with cooking spray if desired. Grill time will vary for the ingredients so start with the corn. Spray the corn with cooking spray, season with a pinch of salt and roast, turning every 4-5 minutes for about 15-18 minutes total. Add the whole bell pepper next and grill for 1 minute or longer if you'd like it to char a bit. Add the shrimp skewers near the end of cooking time, they'll take about 2-3 minutes per side. Spray the romaine hearts with cooking spray and sprinkle with a tiny pinch of salt, grill for about 2-3 minute on each side.
GRILLED SHRIMP AND VEGETABLE SALAD | GIADZY
From giadzy.com
- Preheat a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the romaine lettuce, corn, zucchini and shrimp with olive oil. Season with salt and pepper. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender.
- Grill the shrimp for about 2-3 minutes on each side until the meat is opaque and cooked through.
- Coarsely chop the grilled lettuce and place in a large salad bowl. Using a sharp knife, remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Cut the shrimp into 1/2-inch pieces and add to the bowl. Add the butter lettuce, tomatoes and avocado to the bowl.
SPICY GRILLED SHRIMP SALAD WITH JALAPEñO LIME VINAIGRETTE ...
From theoriginaldish.com
- Place the shrimp into a mixing bowl. Add 2 tablespoons of oil, 1 tablespoon of kosher salt, and the chile spice blend. Toss well. Cover and marinate in the refrigerator for 30 minutes. Transfer the bowl to room temperature and let sit for 10 minutes before grilling.
- Meanwhile, heat the grill over high heat. Coat the jalapeño and pineapple slices with a drizzle of oil and a pinch of salt. Grill both for a few minutes until charred on all sides and tender. Remove from the grill. Peel the jalapeno and remove the stem. Chop it finely. Dice the pineapple, removing any hard core sections.
- In a large mixing bowl, whisk together the lime juice, lime zest, red wine vinegar, honey, and garlic. Drizzle in the oil, whisking continuously. Season with a pinch of salt to taste. Set aside.
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Ratings 9Category Salad, Lunch, DinnerAuthor Sher CastellanoCalories 411 per serving
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