Best 9 Grilled Buffalo Shrimp Salad Recipes

GRILLED BUFFALO SHRIMP SALAD

Steps:

• Heat gas or charcoal grill. Thread shrimp onto eight 12-inch metal skewers. Brush with wing sauce, covering all sides of shrimp. Let stand 10 minutes to marinate.
• Place shrimp on grill over medium heat. Cover grill; cook 5 to 7 minutes or until shrimp turn pink.
• In large bowl, place salad greens, celery, croutons and dressing; toss gently. Divide salad among individual serving plates. Top each salad with shrimp.

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.

GRILLED SHRIMP COBB SALAD

Steps:

• Add the shrimp to a large bowl. Toss with the butter and garlic until coated. Cover with plastic wrap and refrigerate for at least 10 minutes and up to 30.
• Preheat a grill or grill pan to medium-high heat.
• Whisk together the mayonnaise, buttermilk, chives, garlic powder, parsley and hot pepper sauce in another bowl. Season with salt and pepper. Set aside.
• Remove the shrimp from the marinade and shake off any excess. Add to the hot grill and cook until the shrimp are firm and opaque, about 2 minutes per side. Set the shrimp aside.
• Add the romaine to a large serving bowl. Arrange the eggs, bacon and shrimp on top. Drizzle with the dressing. Toss and serve immediately.

GRILLED BUFFALO SHRIMP

Steps:

• Place shrimp in resealable plastic bag and refrigerate.
• Combine next nine ingredients in blender. Blend until smooth.
• Cook mixture over medium-low heat for 10 minutes. Allow to cool.
• Pour into the resealable bag with shrimp and allow to marinate in refrigerator for at least 30 minutes turning shrimp occasionally.
• Remove shrimp from marinade and reserve the marinade.
• Coat grill topper or basket (basket makes it much easier to turn shrimp) with non-stick spray.
• Grill for 3 minutes on high heat. Turn shrimp and baste with marinade. Cook an additional 3 minutes or until done.
• Serve with Bleu Cheese or Ranch dressing.

SUMMER GRILLED SHRIMP SALAD

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.

GRILLED SHRIMP SALAD

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.

GRILLED BUFFALO SHRIMP RECIPE

Steps:

• Marinade large shrimp in 1/3 cup buffalo sauce for at least 30 minutes.
• In a small bowl, mix together remaining buffalo sauce and butter.
• Skewer shrimp, and grill over medium heat for 2-4 minutes on each side, brushing with butter and buffalo sauce mixture, until cooked through.
• Dip in bleu cheese dressing.

GRILLED SOUTHWESTERN SHRIMP SALAD

Steps:

• Heat gas or charcoal grill.
• Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on grill over medium heat. Cover grill; cook 12 minutes, turning occasionally. Add shrimp to grill for last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside.
• In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.

BUFFALO SHRIMP SALAD

Steps:

• Melt butter in a large skillet over medium-high. Add shrimp and salt and pepper, and saute until shrimp are opaque. Remove from heat and swirl in hot sauce. Let cool slightly, then toss with escarole and lemon juice. Season and sprinkle with cheese.