Grilled shrimp salad is a light, healthy, and flavorful dish perfect for a summer lunch or dinner. It combines protein-rich shrimp with fresh vegetables, a flavorful dressing, and crunchy toppings for a satisfying and balanced meal.
1 pound large shrimp, peeled and deveined. 1 tablespoon olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 cups mixed salad greens. 1 cup grape or cherry tomatoes, halved
For the salad:
1/2 cucumber, diced. 1/4 red onion, thinly sliced. 1/4 cup crumbled feta cheese (optional). Fresh herbs, such as basil, parsley, or cilantro, for garnish
1/4 cup olive oil. 2 tablespoons lemon juice. 1 tablespoon honey. 1 teaspoon Dijon mustard. 1/2 teaspoon dried oregano. Salt and freshly ground black pepper to taste
For the salad:
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1/4 cup olive oil. 2 tablespoons lemon juice. 1 tablespoon honey. 1 teaspoon Dijon mustard. 1/2 teaspoon dried oregano. Salt and freshly ground black pepper to taste
For the salad:
Preheat grill to medium-high heat. In a bowl, toss shrimp with olive oil, salt, and pepper. Thread shrimp onto skewers or place them directly on the grill grate. Grill for 2-3 minutes per side, or until shrimp are pink and cooked through.
Prepare the shrimp:
While the shrimp is grilling, toss salad greens, tomatoes, cucumber, and red onion in a large bowl. Once the shrimp is cooked, add it to the salad bowl.
Prepare the salad:
Crumble feta cheese over the salad, if using. Garnish with fresh herbs, if desired.