Grilled Shrimp Tomato Salad Recipes

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GRILLED SHRIMP AND TOMATO SALAD



Grilled Shrimp and Tomato Salad image

Number Of Ingredients 16

4 tablespoons vegetable oil, divided
8 (¾-inch-thick) slices peeled cantaloupe
1 pound extra-large fresh shrimp, peeled and deveined (tails left on)
1 teaspoon kosher salt, divided
½ teaspoon ground chipotle chile pepper
2 pounds assorted medium heirloom tomatoes, sliced
¼ cup halved cherry tomatoes
½ cup torn fresh cilantro
⅓ cup crumbled queso fresco
Chipotle-Lime Dressing (recipe follows), and grilled lime wedges, to serve
1 teaspoon lime zest
½ cup fresh lime juice (about 4 large limes)
1 tablespoon sugar
½ teaspoon kosher salt
¼ teaspoon ground chipotle chile pepper
2 tablespoons vegetable oil

Steps:

  • Heat a cast-iron grill pan over medium-high heat; brush with 1 tablespoon oil. Lightly brush cantaloupe with 1 tablespoon oil. Grill cantaloupe until grill marks form, about 1 minute per side. Remove from grill.
  • Brush grill with 1 tablespoon oil. Toss shrimp with remaining 1 tablespoon oil; sprinkle with ½ teaspoon salt and chile pepper. Grill shrimp until pink and firm, 1½ to 2 minutes per side. Remove from grill.
  • On a large serving platter, arrange heirloom and cherry tomatoes and cantaloupe; sprinkle with remaining ½ teaspoon salt. Top with shrimp. Sprinkle with cilantro and queso fresco. Serve with Chipotle-Lime Dressing and grilled lime wedges, if desired.
  • In a small bowl, whisk together lime zest and juice, sugar, salt, and chile pepper. Slowly whisk in oil. Serve immediately, or cover and refrigerate for up to 3 days, whisking before serving.

GRILLED SHRIMP & TOMATO SALAD



Grilled Shrimp & Tomato Salad image

Make this a main-dish salad, or put it in an appetizer buffet for extra-good grazing. No matter what, I serve it with little bowls of chili sauce for dipping. -Maruja Hughes, Toronto, Ontario

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 12 servings.

Number Of Ingredients 9

1/2 cup lemon juice
1/2 cup lime juice
3 pounds uncooked jumbo shrimp, peeled and deveined
24 cherry tomatoes
1/2 cup chili sauce
2 teaspoons canola oil
1 teaspoon red wine vinegar
3 medium ripe avocados, peeled and sliced
Minced fresh parsley, optional

Steps:

  • In a large resealable plastic bag, combine lemon and lime juices. Add shrimp; seal bag and turn to coat. Refrigerate 30 minutes., Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 8-10 minutes or until shrimp turn pink, turning occasionally and basting frequently with chili sauce., In a small bowl, combine oil and vinegar. Arrange avocados on a large platter; top with shrimp and tomatoes. If desired, sprinkle with parsley. Drizzle with oil mixture.

Nutrition Facts : Calories 177 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

GRILLED SHRIMP SALAD



Grilled Shrimp Salad image

Provided by Tia Mowry

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 lemon, juiced
1 teaspoon garlic powder
Sea salt and freshly ground black pepper
8 ounces medium shrimp, peeled and deveined (tails left on)
1 lemon, juiced
1 clove garlic, minced or grated
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 head butter or Bibb lettuce
1 avocado, diced
1 ripe tomato, diced
1/4 cup pitted black olives
2 ounces goat cheese, crumbled

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.

TOMATO SALAD WITH GRILLED SHRIMP



Tomato Salad with Grilled Shrimp image

Look for beautiful and tasty heirloom tomatoes in a rainbow of colors at your local farmers' market, and keep them at room temperature until you're ready to slice and serve. Refrigerating will give them a mealy texture.

Provided by Southern Living Test Kitchen

Time 25m

Yield Makes 6 servings

Number Of Ingredients 14

1/3 Vegetable cooking spray
5 cups extra virgin olive oil
2 tablespoons mixed chopped fresh herbs, such as dill, basil, mint, and/or chives
1 tablespoons white wine vinegar
2 teaspoons lemon zest
1/4 tablespoons fresh lemon juice
1 teaspoon dried crushed red pepper
1 garlic clove, minced
2 teaspoons kosher salt, divided
3 pounds peeled and deveined large raw shrimp
1/2 tablespoons olive oil
2 teaspoons freshly ground black pepper
pounds small tomatoes, sliced or quartered
Garnishes: fresh dill, basil, mint, and chives

Steps:

  • Coat cold grill grate with cooking spray. Preheat grill to 350° to 400° (medium-high) heat. Whisk together extra virgin olive oil and next 6 ingredients in a small bowl; whisk in 1/2 tsp. kosher salt. Arrange tomatoes on a large serving platter or in a large bowl, and drizzle with 1/4 cup vinaigrette. Sprinkle with desired amount of salt and pepper.
  • Toss shrimp with 3 Tbsp. olive oil, 1/2 tsp. freshly ground black pepper, and remaining 1/2 tsp. kosher salt. Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink.
  • Toss grilled shrimp with remaining vinaigrette, and arrange over tomatoes. Or, if desired, toss together shrimp, remaining vinaigrette, and tomatoes.

TOMATO AND SHRIMP SALAD WITH HORSERADISH DRESSING



Tomato and Shrimp Salad with Horseradish Dressing image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 8

2 beefsteak tomatoes sliced 1/2-inch thick
12 jumbo shrimp, cooked and chilled
1 rib celery from the heart, finely chopped
3/4 cup sour cream
1/2 lemon, juiced
1 teaspoon hot sauce
Few dashes Worcestershire sauce
2 rounded tablespoons prepared horseradish

Steps:

  • Arrange tomatoes on a platter and arrange the shrimp down the middle of them. Mix dressing and reserve. When ready to serve, pour a strap of dressing across the serving platter and pass at the table.

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

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 CORN AND SHRIMP SALAD



Grilled Corn and Shrimp Salad image

Categories     Salad     Quick & Easy     Backyard BBQ     Shrimp     Corn     Grill     Grill/Barbecue     Watercress     Gourmet

Yield Serves 6

Number Of Ingredients 9

6 ears of corn
1/3 cup olive oil plus additional for brushing the corn and the shrimp
1 pound medium shrimp (about 25), shelled and deveined
1 red onion, chopped fine
1 large fresh jalapeño chili including the seeds, minced (wear rubber gloves)
1/3 cup loosely packed fresh coriander, chopped fine
3 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
2 bunches of watercress, rinsed well, spun dry, and coarse stems discarded

Steps:

  • Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeño, and the coriander
  • In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.

GRILLED GAZPACHO SALAD WITH SHRIMP



Grilled Gazpacho Salad with Shrimp image

Provided by Elizabeth Karmel

Categories     Salad     Citrus     Garlic     Herb     Onion     Pepper     Tomato     High Fiber     Dinner     Shrimp     Summer     Grill/Barbecue     Healthy     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 15

2 medium heads of garlic, separated into cloves, peeled (about 24 cloves)
3/4 cup olive oil, divided
1 1/2 pounds uncooked large shrimp, deveined but with shells intact*
8 firm plum tomatoes, halved lengthwise
2 bunches green onions; root ends trimmed, onions left whole
1 1-pound sweet onion (such as Vidalia or Maui), cut into 1/2-inch-thick slices
1 red bell pepper, quartered, cored
1 yellow bell pepper, quartered, cored
1 1/2 large English hothouse cucumbers, peeled, halved lengthwise
2 6x3x1-inch slices country-style bread
2 cups grape tomatoes, halved (about 1 pint)
1/4 cup red wine vinegar
1 teaspoon hot pepper sauce
1/2 cup thinly sliced fresh basil
Lime wedges

Steps:

  • Prepare barbecue (medium-high heat). Set aside 2 garlic cloves for bread slices. Place remaining garlic on double layer of heavy-duty foil; drizzle 3 tablespoons olive oil over. Fold up and seal packet. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic.
  • Toss shrimp (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Combine plum tomatoes, green onions, sweet onion, both bell peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper. Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and bell peppers. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.
  • Peel shrimp; transfer to large bowl. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to shrimp along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes. Whisk vinegar, hot pepper sauce, and remaining 4 tablespoons oil in small bowl; pour over salad and toss to coat.
  • Do ahead: Can be made 1 1/2 hours ahead. Let stand at room temperature.
  • Stir thinly sliced basil into salad. Season salad to taste with salt and pepper. Serve with lime wedges.

GRILLED SHRIMP SALAD



Grilled Shrimp Salad image

Succulent grilled shrimp with greens and a tangy, slightly sweet dressing.

Provided by Sherill

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 50m

Yield 2

Number Of Ingredients 16

2 tablespoons olive oil
1 tablespoon seafood seasoning (such as Old Bay®)
1 ½ teaspoons fresh lemon juice
¼ teaspoon salt
1 pinch ground black pepper
12 large shrimp, peeled and deveined
1 (12 ounce) bag spring mix salad greens
½ cup halved grape tomatoes, or to taste
½ cup cucumber slices, or to taste
¼ cup chopped walnuts, or to taste
½ cup olive oil
3 tablespoons balsamic vinegar
1 ½ tablespoons Dijon mustard
½ tablespoon white sugar
1 ½ teaspoons fresh lemon juice
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 823.4 calories, Carbohydrate 21 g, Cholesterol 63.4 mg, Fat 79.2 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 10.1 g, Sodium 1593.4 mg, Sugar 8.9 g

HONEY LIME GRILLED SHRIMP SALAD RECIPE BY TASTY



Honey Lime Grilled Shrimp Salad Recipe by Tasty image

Here's what you need: olive oil, lime juice, fresh cilantro, chipotle pepper in adobo sauce, salt, olive oil, honey, Mccormick® ground cumin, McCormick® Paprika, garlic powder, lime, salt, pepper, shrimp, corn, baby greens, grape tomato, radish, avocado, scallion

Provided by Tayo Ola

Categories     Dinner

Yield 6 servings

Number Of Ingredients 20

⅓ cup olive oil
3 tablespoons lime juice
1 bunch fresh cilantro, stems chopped off
2 teaspoons chipotle pepper in adobo sauce
¼ teaspoon salt
1 tablespoon olive oil
2 tablespoons honey
1 teaspoon Mccormick® ground cumin
1 teaspoon McCormick® Paprika
1 teaspoon garlic powder
1 lime, zested
¾ teaspoon salt
½ teaspoon pepper
1 lb shrimp, peeled and deveined
1 corn, cob
5 oz baby greens, mixed
1 cup grape tomato
½ cup radish, quatered
avocado, half, cubed
1 scallion, thinly sliced

Steps:

  • Dressing: Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
  • In a large bowl, mix together olive oil, honey, McCormick® ground cumin, paprika, garlic powder, lime zest, salt, and pepper. Add shrimp and toss to coat. Thread shrimp onto soaked bamboo skewers.
  • Heat grill or grill pan to medium-high heat. Place shrimp skewers and the corn on the grill and close the lid. Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.) Take the corn off the grill.
  • Pull the shrimp off the skewers. Slice corn off the cob.
  • Assemble the salad: On a platter, arrange the mixed baby greens. Scatter the tomatoes, radishes, and avocado on top. Add the shrimp and corn. Scatter sliced scallion over the salad. Drizzle with the dressing. Serve!
  • Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 17 grams, Sugar 10 grams

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The Best Grilled Shrimp Avocado Salad Recipes on Yummly | Grilled Shrimp & Avocado Salad, Grilled Shrimp Mango Avocado Salad, Santa Fe Grilled Shrimp Salad
From yummly.com


HOW TO MAKE GRILLED SHRIMP SALAD - TASTE OF HOME
Step 2: Marinate the Shrimp. Lauren Grant for Taste of Home. Pour half of the vinaigrette into a large bowl. Then add shrimp to the bowl with vinaigrette and toss to coat; cover with plastic and refrigerate for 30 minutes. Keep an eye on the shrimp, though! Because you can marinate the shrimp for too long.
From tasteofhome.com


WHITE BEAN AND GRILLED SHRIMP SALAD | RICARDO
With the rack in the middle position, preheat the oven to 400 °F (200 °C ). Line a baking sheet with parchment paper. Place the pancetta on the baking sheet and bake for about 12 minutes or until crisp. Meanwhile, in a bowl, place the shrimp. Toss with the paprika and 2 tbsp (30 ml) of the oil and season with salt and pepper.
From ricardocuisine.com


GRILLED SHRIMP & HEIRLOOM TOMATO SALAD - OLIVIA'S ORGANICS
Using a large sauté pan (so as not to crowd the pan), heat the butter and olive oil. Pat the shrimp dry shrimp and season with salt, pepper and sugar on both sides. Cook for only about 2 minutes on each side until just turning pink.
From oliviasorganics.org


GRILLED SHRIMP WITH AVOCADO SALAD | RICARDO
In a large glass dish, combine the oil, mustard and pepper. Add the shrimp and toss to coat thoroughly. Let marinate in the refrigerator for 30 minutes. Preheat the grill, setting the burners on high. Oil the grate.
From ricardocuisine.com


SHRIMP CORN TOMATO SALAD RECIPE - COOKIN CANUCK
2019-07-23 Add the shrimp to the water and boil until the shrimp are just cooked through, 45 seconds to 1 minute. Drain and immediately plunge the shrimp into the ice water to stop it from cooking further. In a large bowl, combine the cooked shrimp, corn, tomatoes, jicama and green onions. Toss to combine with the lime juice and salt.
From cookincanuck.com


GRILLED SHRIMP WITH TOMATO SALAD RECIPE - EASY KITCHEN
How to Roast Lamb: A Beginner's Guide. Tips for roasting lamb like a pro—everything from choosing the best cut, to cook times,...
From easykitchen.com


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