Best 2 Summer Grilled Shrimp Salad Recipes

In the realm of culinary delights, summer grilled shrimp salad stands as a beacon of freshness, flavor, and vibrancy. It is a dish that captures the essence of the season, when nature's bounty is at its peak and the sun's warmth invites us to gather around the grill. With its succulent shrimp, crisp vegetables, and tangy dressing, this salad embodies the spirit of summer, bringing a taste of sunshine to your plate. So, let's embark on a culinary journey, exploring the secrets of creating the best summer grilled shrimp salad, a dish that will tantalize your taste buds and leave you yearning for more.

Let's cook with our recipes!

SUMMER GRILLED SHRIMP SALAD

Summer Grilled Shrimp Salad image

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

Ingredients

1 tablespoon olive oil
2 ¼ teaspoons smokehouse maple seasoning (such as McCormick® Grill Mates®)
1 ½ teaspoons lemon juice
12 ounces peeled and deveined shrimp
¼ cup extra-virgin olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
4 cups mixed salad greens, or more to taste
½ cup thinly sliced English cucumber
⅓ cup freshly cooked corn
½ cup diced tomato
¼ cup sliced red onion
1 avocado, diced

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

Grilled Shrimp and Summer Squash Salad image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

1 pound jumbo shrimp, peeled, deveined, tail on
1/2 cup olive oil
1 tablespoon sliced garlic
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly cracked black pepper
3 cups yellow squash, sliced lengthwise, seeds removed with a spoon, cut in half moons
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
3 1/3 tablespoons freshly squeezed lemon juice
1 tablespoon honey
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
5 tablespoons grapeseed oil (or a neutral oil, canola, etc.)
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
1 cup grilled summer corn kernels (removed from the cob)
1 cup sugar snap peas, trimmed, blanched and sliced in quarters
1/4 cup toasted sunflower seeds
1/2 teaspoon Aleppo pepper flakes (if you can't find Aleppo, use espelette pepper or regular black pepper)
2 tablespoons thinly sliced basil (chiffonade)
2 tablespoons cilantro leaves

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.

Tips:

Use fresh, large shrimp for the best flavor and texture.
To devein shrimp easily, use a sharp knife to make a shallow cut along the back of the shrimp, then use your fingers to remove the vein.
If you don't have a grill, you can cook the shrimp in a grill pan over medium-high heat.
For a smoky flavor, soak the wooden skewers in water for at least 30 minutes before grilling.
To prevent the shrimp from sticking to the grill, lightly oil the grates before cooking.
Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque.
Let the shrimp cool slightly before adding them to the salad.
For a flavorful salad dressing, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Add your favorite vegetables, fruits, and nuts to the salad for a colorful and nutritious dish.
Serve the salad immediately or chill it for later.

Conclusion:

Summer grilled shrimp salad is a light, refreshing, and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own preferences. With its combination of grilled shrimp, fresh vegetables, and a tangy dressing, this salad is sure to be a hit at your next gathering.