Shrimp Grilled For Salad Recipe

Prepare and Marinate

Pat the shrimp dry with paper towels. In a medium bowl combine 2 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, ground cumin, kosher salt, black pepper and red pepper flakes (if using). Add the shrimp and chopped parsley and toss until evenly coated. Cover and refrigerate to marinate for 15–30 minutes (no more than 1 hour to avoid toughening the shrimp).

Preheat Grill or Pan

About 10 minutes before cooking, preheat an outdoor grill to medium-high (around 400–450°F / 200–230°C) or heat a heavy grill pan or cast-iron skillet on the stovetop over medium-high heat. Oil the grill grates or brush the pan with a little oil to prevent sticking.

Grill the Shrimp

Thread shrimp onto skewers (if using wooden skewers, soak them 20–30 minutes first). Place shrimp on the hot grill or pan in a single layer. Cook 2–3 minutes per side, flipping once, until opaque and firm with a slight char (internal temperature 120–145°F / 49–63°C depending on preference). Avoid overcooking. Remove from heat and transfer to a plate to rest for 2 minutes.

Finish Shrimp

If desired, squeeze a little extra lemon juice over the cooked shrimp and sprinkle a pinch of chopped parsley. Keep warm while you assemble the salad.

While shrimp marinate (or cook), prepare the salad ingredients. In a large bowl combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Gently slice and pit the avocado; toss the avocado slices with a small squeeze of lemon juice to prevent browning if not serving immediately. Add optional add-ins such as crumbled feta, toasted almonds or olives if using.

Toss the salad lightly just before plating with a small amount of dressing (reserve some dressing to dress individual plates if you prefer).

In a small jar or bowl combine 3 tbs olive oil, 2 tbs lemon juice, Dijon mustard, honey (or maple syrup), salt and black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning — add more lemon for acidity, a pinch of salt for brightness, or a little more honey for sweetness.

Keep the dressing at room temperature and toss with the salad greens just before serving (or serve on the side).

Divide the dressed salad among 4 plates or two large plates. Arrange the grilled shrimp on top of each salad portion (about 4–6 shrimp per serving depending on size). Garnish with a final drizzle of dressing, an extra squeeze of lemon, and a sprinkle of chopped parsley. Serve immediately.