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Grilled Shrimp Salad Recipe

Name: Tony's Pizza and Restaurants Grilled Shrimp Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb large shrimp (peeled, deveined, tails on or off); 2 tbs olive oil; 1 tbs lemon juice (fresh); 1 tsp garlic (minced); 1 tsp smoked paprika; 3 tsp kosher salt; 1 tsp black pepper (freshly ground); 6 cups mixed salad greens (spring mix, arugula, baby spinach); 1 cup cherry tomatoes (halved); 1 cup cucumber (half-moon slices); 0.25 cup red onion (thinly sliced); 1 each avocado (ripe, sliced); 2 tbs fresh herbs (cilantro or parsley, chopped); 3 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp honey; 0.5 tsp garlic (minced); 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs toasted pine nuts or sliced almonds; 2 tbs crumbled feta or goat cheese

Inspired by Tony's Pizza and Restaurant

Time30m

Serves4

Make Grilled Shrimp Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Grilled Shrimp

1 lb large shrimp (peeled, deveined, tails on or off)

2 tbs olive oil

1 tbs lemon juice (fresh)

1 tsp Garlic (minced)

1 tsp Smoked paprika

3 tsp kosher salt

1 tsp black pepper (freshly ground)

Salad Base

6 cups mixed salad greens (spring mix, arugula, baby spinach)

1 cup cherry tomatoes (halved)

1 cup cucumber (half-moon slices)

1/4 cup red onion (thinly sliced)

1 each avocado (ripe, sliced)

2 tbs fresh herbs (cilantro or parsley, chopped)

Dressing

3 tbs extra-virgin olive oil

2 tbs fresh lemon juice

1 tsp Dijon mustard

1 tsp Honey

1/2 tsp Garlic (minced)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Optional Garnishes

2 tbs toasted pine nuts or sliced almonds

2 tbs crumbled feta or goat cheese

Method

Grilled Shrimp

Prep Shrimp

Rinse shrimp under cold water and pat dry with paper towels. Trim any remaining shell or veins if needed.

Make Marinade

In a medium bowl combine 2 tbs olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 3 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk to combine.

Marinate

Add shrimp to the marinade and gently toss to coat. Let sit at room temperature for 10–15 minutes (or refrigerate for up to 30 minutes). Do not over-marinate, as acid will firm the shrimp.

Grill

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates or brush the grill pan with a little oil. Thread shrimp onto skewers (optional) and grill 2–3 minutes per side, until opaque and just cooked through. Total cook time will be about 4–6 minutes depending on size. Remove from heat and let rest 2 minutes.

Dressing

Whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust seasoning or acidity as desired.

Salad Assembly

Place 6 cups of mixed salad greens in a large bowl or divide between 4 plates.

Add 1 cup halved cherry tomatoes, 1 cup cucumber slices, 1/4 cup thinly sliced red onion, and 2 tbs chopped fresh herbs over the greens.

Drizzle about half of the dressing over the salad and toss gently to coat. Reserve the rest of the dressing to dress shrimp and/or finish plates.

Arrange the grilled shrimp over the tossed salad. Slice the avocado and fan or place slices on top. Drizzle remaining dressing over shrimp and avocado.

Scatter optional garnishes (2 tbs toasted pine nuts or sliced almonds and 2 tbs crumbled feta or goat cheese) on top if using. Finish with a final pinch of salt and a grind of black pepper to taste.

Serve immediately while shrimp is warm.