Grilled Shrimp Salad is loaded with juicy grilled shrimp, crisp greens, fresh vegetables, and a bright green onion vinaigrette. It's an easy, satisfying salad that's perfect for lunch, dinner, or summer entertaining.
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I’ll forever be a fan of a hearty, loaded salad—the kind with real crunch, real flavor, and enough substance to actually keep you full. This grilled shrimp salad checks every box. Juicy grilled shrimp, crisp greens, fresh vegetables, and a bright homemade vinaigrette come together for a meal that feels fresh, satisfying, and anything but boring.
I don’t do wimpy salads, and this one is proof. It comes together in under 30 minutes, works equally well for lunch or dinner, and is exactly the kind of meal I find myself craving all summer long.
Why You'll Fall In Love With This Grilled Shrimp Salad
- Juicy grilled shrimp — Tender, flavorful shrimp make this salad hearty enough for lunch or dinner.
- Fresh and satisfying — Crisp greens, colorful vegetables, and plenty of protein keep every bite interesting.
- Ready in under 30 minutes — Fast enough for weeknights but impressive enough for guests.
- Great texture in every bite — Crunchy vegetables, tender shrimp, and fresh greens create the perfect balance.
- Finished with a bright homemade vinaigrette — The green onion vinaigrette ties everything together without overpowering the salad.
What You'll Need & Why
Fresh ingredients and a simple homemade vinaigrette are what make this grilled shrimp salad so satisfying.
- Shrimp, avocado oil, lemon, salt + pepper — The shrimp cook quickly on the grill and bring plenty of protein and flavor to the salad.
- Green onions, olive oil, avocado oil, white wine vinegar + Dijon — These ingredients create the bright, tangy vinaigrette that ties everything together.
- Feta cheese, oregano, salt + pepper — Add savory flavor and balance to the dressing.
- Mixed greens, cucumbers, radishes, tomatoes + sweet peppers — Fresh vegetables provide crunch, color, and texture in every bite.
- Avocado + Kalamata olives — Bring richness and a salty bite that pair beautifully with the grilled shrimp.
The Grilled Shrimp Salad Rundown
- Make the vinaigrette — Whisk together the dressing ingredients and set aside while you prepare the salad.
- Grill the shrimp — Season the shrimp and grill until lightly charred and cooked through.
- Build the salad — Arrange the greens, vegetables, olives, feta, and avocado in a large bowl or platter.
- Finish and serve — Top with the grilled shrimp, drizzle with vinaigrette, and serve immediately.
Swaps & Variations
This grilled shrimp salad is easy to adapt while keeping the fresh, summer flavors intact.
- Change the greens — Mixed greens, romaine, arugula, or butter lettuce all work well.
- Switch the cheese — Feta is my favorite here, but goat cheese or shaved parmesan are delicious too.
- Add a little heat — Sliced jalapeños, Calabrian chiles, or red pepper flakes add a spicy kick.
- Make it your own — Grilled salmon or chicken work beautifully if shrimp isn't on the menu.
Tips For The Best Grilled Shrimp Salad
A few simple tricks help keep this grilled shrimp salad fresh, flavorful, and perfectly balanced.
- Make the vinaigrette ahead — A little time in the fridge helps the flavors come together.
- Pat the shrimp dry — This helps them develop better color and grill marks.
- Don't overcook the shrimp — Grill just until opaque and lightly charred for the best texture.
- Dress just before serving — Keeps the greens crisp and the salad fresh.
- Great for meal prep — Store the dressing separately and assemble when ready to eat.
Grilled Shrimp Salad Recipe
Ingredients
Grilled Shrimp
- 1 lb raw shrimp, peeled and deveined
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- juice of 1 lemon
Green Onion Vinaigrette
- 1 bunch green onions, rough chopped
- ¼ cup extra virgin olive oil
- ¼ cup avocado oil
- ¼ cup white wine vinegar
- 2 tablespoon dijon mustard
- 1 teaspoon dried oregano
- kosher salt and fresh ground pepper, to taste
- ¼ cup feta cheese, crumbled plus extra for topping
Salad and Veggies
- 6 cups mixed leafy greens
- ½ cup radishes, thinly sliced
- ½ cup kalamata olives
- ½ cup cucumber, diced
- ½ cup cherry tomatoes, sliced in half
- ½ cup sweet peppers, sliced
- 1 small avocado, sliced
Instructions
Grilled Shrimp
- Toss the shrimp with avocado oil, kosher salt, and black pepper until evenly coated.Preheat a grill or grill pan to medium-high heat. Grill shrimp for 3–4 minutes, turning once, until pink, opaque, and lightly charred.Remove from the grill, immediately toss with fresh lemon juice, and set aside.
Green Onion Vinaigrette
- Add all vinaigrette ingredients except the feta to a food processor.Pulse until mostly smooth, leaving a little texture if desired. Season with salt and pepper to taste.Transfer to a bowl and gently stir in the feta. Set aside to let the flavors meld.
Grilled Shrimp Salad Assembly
- Toss the greens and vegetables together in a large serving bowl.Drizzle with the green onion vinaigrette and toss gently to coat.Top with grilled shrimp and finish with extra feta, if desired. Serve immediately.
Notes
Nutrition
Build Your Summer Table
This grilled shrimp salad is fresh enough for lunch but substantial enough to anchor an entire summer meal.
- Start with an appetizer — Marinated Olives and Feta, Peach Jalapeño Salsa, or Whipped Ricotta Dip with fresh herbs are always welcome at the table.
- Add something from the grill — My Grill Marinade works beautifully with chicken, steak, pork tenderloin, or salmon.
- Pair it with another summer salad — Corn Avocado Tomato Salad, Grilled Steak Salad or Grilled Caesar Salad make an easy warm-weather spread.
- Finish with fresh bread — A loaf of Dutch Oven No-Knead Bread or grilled flatbread is perfect for soaking up any extra vinaigrette.
Storage & Meal Prep
- Store components separately — Keep the shrimp, salad ingredients, and vinaigrette in separate containers for the best texture.
- Refrigerate leftovers — The shrimp will keep for 2–3 days, while the vinaigrette stays fresh for up to 5 days.
- Assemble before serving — Toss everything together just before eating to keep the greens crisp.
- Skip the freezer — Fresh vegetables and cooked shrimp don't freeze particularly well. and fresh vegetables do not thaw well.
You Asked, I Answered
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before grilling for the best texture and grill marks.
Can I make the vinaigrette ahead of time?
Absolutely. The vinaigrette can be made up to 5 days ahead and actually improves as it sits.
Can I prep this salad ahead of time?
Yes. Store the shrimp, vegetables, greens, and vinaigrette separately, then assemble just before serving.
Other Hearty Salad Recipes You'll Love
If hearty, meal-worthy salads are your thing, don’t miss these favorites:
- Crispy Chicken Salad with Creamy Honey Mustard – Crunchy, bold, and completely puts fast-food salads to shame.
- Thai Steak Salad with Sweet Chili Vinaigrette – Big flavor, perfectly cooked steak, and a punchy dressing that eats like dinner.
- Greek Salmon Salad – Fresh, bright, and packed with Mediterranean flavor that still fills you up.
- Southern Chicken Salad – Comfort-forward, hearty, and perfect for when you want something cozy but still fresh.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Ryan H says
This is a family favorite! It’s easy and so good. Love that’s it’s a healthy option for us, too! Thank you!