Nothing says summer to me like a big bowl of grilled shrimp salad with citrus dressing. It’s my go-to when I want something light but still packed with flavor—that perfect balance of smoky shrimp and bright, zesty dressing just hits all the right notes. I first fell in love with this combo during a beach trip years ago, and now I make it at least once a week when the weather gets warm. The best part? It comes together in under 30 minutes, making it ideal for those nights when you want something healthy but don’t feel like spending hours in the kitchen. Trust me, once you try that citrus dressing drizzled over juicy grilled shrimp and crisp greens, you’ll be hooked just like I was.
Why You’ll Love This Grilled Shrimp Salad with Citrus Dressing
Oh my gosh, where do I even start? This grilled shrimp salad with citrus dressing is basically my summer love language. First off, it’s crazy fast – we’re talking 25 minutes from fridge to table. Perfect for when you’re starving but don’t want to turn the kitchen into a sauna. Then there’s the flavor combo – smoky grilled shrimp with that bright, tangy citrus dressing? Absolute magic. And let’s not forget how good it is for you – packed with protein from the shrimp and all those fresh greens. My favorite thing? It works equally well for a quick lunch at home or a fancy-ish dinner when friends come over. No wonder I make this at least once a week when the weather’s nice!
Ingredients for Grilled Shrimp Salad with Citrus Dressing
Alright, let’s gather everything we need for this amazing grilled shrimp salad with citrus dressing. I’ve learned over the years that fresh, quality ingredients make all the difference here. I like to separate everything into two groups – the salad components and the dressing ingredients – so it’s super easy to prep.
For the Salad
- 1 lb shrimp, peeled and deveined (trust me, peeling them yourself makes a difference)
- 6 cups mixed greens (I love using a spring mix, but any fresh greens work)
- 1 avocado, sliced (wait until the last minute to cut this)
- 1/4 cup red onion, thinly sliced (soak in cold water for 5 minutes if you want to mellow the bite)
For the Citrus Dressing
- 1/4 cup orange juice, freshly squeezed (none of that bottled stuff!)
- 2 tbsp lemon juice (fresh is best here too)
- 2 tbsp olive oil (use the good stuff)
- 1 tsp honey (adjust to your sweetness preference)
- 1/2 tsp salt
- 1/4 tsp black pepper
See? Simple ingredients, but when they come together, it’s pure magic. Now let’s get cooking!
How to Make Grilled Shrimp Salad with Citrus Dressing
Okay, let’s get cooking! This grilled shrimp salad with citrus dressing comes together so easily, you’ll wonder why you don’t make it every day. First things first – fire up that grill or grill pan to medium-high heat. While that’s heating, let’s prep our shrimp. If you’re using wooden skewers (which I totally recommend for easy flipping), soak them in water for 10 minutes first so they don’t burn. Thread those pretty pink shrimp onto the skewers – about 4-5 per stick works nicely.
Now for the fun part – grilling! Toss those skewers on the hot grill and let them cook for just 2-3 minutes per side. Shrimp cook crazy fast, so don’t wander off – we’re looking for that perfect opaque pink color. While they’re cooking, assemble your salad base in a big bowl – mixed greens, avocado slices, and those pretty red onion rings. For the dressing, just whisk together all those bright citrusy ingredients in a small bowl. Here’s my secret – pop the dressing in the fridge for 10 minutes while the shrimp finish cooking. It gets extra refreshing that way!
When everything’s ready, drizzle that gorgeous dressing over the greens, top with your beautiful grilled shrimp, and dig in. I promise, you’ll be making this on repeat all summer long.
Grilling the Shrimp Perfectly
Listen, I’ve ruined enough shrimp to know – timing is everything! The second those little guys turn from gray to pink and lose that translucent look, they’re done. Any longer and they turn into rubber. I always give my grill grates a quick brush with oil first too – nothing worse than beautiful shrimp sticking and tearing when you flip them. And here’s a pro tip: if you’re not using skewers, a grill basket works wonders for keeping all your shrimp together and easy to flip. Just don’t crowd them – give each shrimp some breathing room for even cooking.
Tips for the Best Grilled Shrimp Salad with Citrus Dressing
Let me share my hard-earned tricks for making this grilled shrimp salad with citrus dressing absolutely perfect every single time. First – and this is crucial – pat those shrimp dry with paper towels before they hit the grill. Wet shrimp steam instead of sear, and we want those beautiful grill marks! For the dressing, don’t be shy about tasting as you go – add a touch more honey if it’s too tart, or a pinch of chili flakes if you like some heat. Oh! And here’s my favorite tip: reserve half the dressing to toss with the greens, and use the other half to marinate the shrimp for just 10-15 minutes before grilling. It takes the flavor to a whole new level without making the shrimp mushy. Trust me on this one!
Serving Suggestions
Oh, the possibilities with this grilled shrimp salad with citrus dressing! It’s hearty enough to be a main dish all on its own – I often make it my entire dinner when I’m craving something light but satisfying. But you know what’s even better? Pairing it with some crusty bread to soak up that amazing citrus dressing. If you want to bulk it up, a scoop of fluffy quinoa works wonders. And for those fancy summer evenings? A chilled glass of Sauvignon Blanc makes this salad feel downright luxurious. Honestly, it’s so versatile – serve it as a side at your next barbecue or pack it for a picnic. Just don’t be surprised when everyone asks for the recipe!
Nutritional Information
Here’s the scoop on what’s in this delicious grilled shrimp salad with citrus dressing – each serving packs about 280 calories, with 24g of protein from those juicy shrimp and just 12g of carbs. You’re getting all the good stuff – 15g of healthy fats (mostly from the avocado and olive oil), plus 5g of fiber to keep you full. It’s loaded with vitamins too – 60% of your daily vitamin C from that citrus dressing! Just remember – these numbers are estimates based on my exact ingredients. Your results might vary slightly depending on your shrimp size or how much avocado you pile on!
Frequently Asked Questions
Can I use frozen shrimp for this salad?
Absolutely! I use frozen shrimp all the time when fresh isn’t available. Just be sure to thaw them completely in the fridge overnight first, and pat them really dry before grilling. The texture won’t be quite as firm as fresh, but they’ll still taste delicious with that citrus dressing.
How long does the citrus dressing last in the fridge?
The dressing keeps beautifully for about 3 days in an airtight container. The citrus flavors actually deepen over time – I sometimes make a double batch to have on hand for other salads. Just give it a good shake before using as the oil may separate.
Can I substitute lime juice for lemon in the dressing?
Yes! Lime makes a fantastic substitute – it gives the dressing a slightly more tropical vibe. You might want to add an extra teaspoon of honey though, as lime tends to be more tart than lemon. I’ve even done half lime, half orange juice before – so good!
What’s the best way to reheat leftover grilled shrimp?
Honestly? I prefer leftover shrimp cold in this salad! But if you must reheat, do it gently – either 30 seconds in the microwave or a quick toss in a warm skillet. Any longer and they’ll get rubbery. Pro tip: store leftover shrimp separately from the dressed salad.
Can I make this salad ahead of time?
You can prep components ahead – grill the shrimp and make the dressing a day early, then assemble just before serving. The greens will wilt if dressed too early. I often prep everything in the morning and keep it all separate in the fridge for an easy dinner later!
Grilled Shrimp Salad with Citrus Dressing
Ingrédients
Equipment
Method
- Preheat the grill or grill pan to medium-high heat.
- Thread the shrimp onto skewers if using wooden ones. Grill for 2-3 minutes per side until pink and opaque.
- In a large bowl, combine the mixed greens, avocado, and red onion.
- In a small bowl, whisk together the orange juice, lemon juice, olive oil, honey, salt, and black pepper to make the dressing.
- Toss the salad with the dressing and top with grilled shrimp.