Summer Grilled Shrimp Salad Recipes

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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

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.

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 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

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.

SHRIMP SUMMER SALAD IN CANTALOUPE BOWLS



Shrimp Summer Salad in Cantaloupe Bowls image

This is a very refreshing, sweet, no cook, healthy, lite, lemony, low fat summer meal. You can use store bought frozen cooked shrimp, But leftover grilled shrimp is just great in this salad. You don't need to salt because the capers, and feta are salty and lemon is a substitute for salt. But if you are a lover of salt taste first.

Provided by Rita1652

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

2 cantaloupes, halved seeded
1/2 cup red pepper, diced
2 scallions, sliced
1/2 tablespoon capers, rinsed
3 cups peeled cooked shrimp, sliced in half
4 ounces feta cheese, crumbled
1/2 tablespoon minced garlic
1/2 teaspoon sugar
1 teaspoon minced fresh oregano
1 teaspoon minced fresh cilantro or 1 teaspoon fresh parsley
1/2 cup low-fat plain yogurt, drained overnight in the refrigerator liquid discarded
1 teaspoon Dijon mustard
1 lemon, juice and zest of
black pepper
sliced scallion
capers
fresh herb

Steps:

  • Scoop the meat out from the cantaloupes and rough chop leaving a 1/4 inch so to keep the shell for the dish.
  • Place the meat of the cantaloupe in a bowl with rest of salad ingredients.
  • Mix all the dressing ingredients together in a blender.
  • Toss the dressing into the salad. Chill for one hour to let the flavors meld together.
  • Scoop 1/4 of the salad into each of the cantaloupe bowls.
  • Top with garnishes.

Nutrition Facts : Calories 220.7, Fat 7.4, SaturatedFat 4.9, Cholesterol 28, Sodium 445.1, Carbohydrate 33.6, Fiber 3.4, Sugar 30.6, Protein 8.5

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

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

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