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Grilled Shrimp Salad
This grilled shrimp salad recipe with a homemade honey mustard vinaigrette is healthy, nutritious, and full of flavor! It makes for a light meal that's perfect for lunch time but can be enjoyed just as much for dinner.
Prep Time
10 mins
Cook Time
10 mins
Total Time
13 mins
Servings: 4
Calories: 748 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the shrimp salad:
- 1 lb small or medium shrimp peeled and deveined, tails removed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 avocados thinly sliced
- 2 cups halved cherry tomatoes
- 8 slices Bacon cooked and crumbled
- 1 red onion thinly sliced
- 4 boiled eggs halved
- 8 cups salad greens
For the honey mustard vinaigrette:
- lemon juice from one large lemon
- lemon zest from one large lemon
- 2 tablespoons honey
- 2 cloves garlic pasted see notes
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
Instructions
- Toss the shrimp in the olive oil and season with salt and pepper.
Cup of Yum
For the salad:
- Heat the grill to medium high heat. Once hot add the shrimp to the grill and cook for 2-3 minutes per side, until shrimp is pink and opaque. Let the shrimp cool for 10 minutes while you prep the dressing and salad.
- To make the salad, divide and arrange the salad greens between 4 bowls. Top with the avocado, cherry tomatoes, crumbled bacon, onion, and halved (or diced) boiled eggs.
- Top the salads with the shrimp and drizzle with the dressing.
- Serve immediately.
Cup of Yum
For the dressing:
- To make the dressing, add all of the ingredients to a small bowl and whisk well until smooth and creamy.
Notes
- You can use any type of dressing that you prefer, but this zippy honey mustard vinaigrette goes great with the fresh flavors in this salad.
- You can easily make adjustments to this salad by adding or removing ingredients to suit your tastes. Grilled corn makes a great addition!
- To paste the garlic, mince it on a cutting board and then sprinkly lightly with kosher salt. Use the broad side of your knife to press the garlic into the board, dragging it towards you as you press down. Continue doing this until the garlic is a paste. This will help the garlic melt into the dressing better.
Nutrition Information
Calories
748kcal
(37%)
Carbohydrates
28g
(9%)
Protein
39g
(78%)
Fat
56g
(86%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
7g
Monounsaturated Fat
32g
Trans Fat
0.1g
Cholesterol
398mg
(133%)
Sodium
1627mg
(68%)
Potassium
1313mg
(38%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
1706IU
(34%)
Vitamin C
48mg
(53%)
Calcium
149mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 748
% Daily Value*
| Calories | 748kcal | 37% |
| Carbohydrates | 28g | 9% |
| Protein | 39g | 78% |
| Fat | 56g | 86% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 32g | 160% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 398mg | 133% |
| Sodium | 1627mg | 68% |
| Potassium | 1313mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 1706IU | 34% |
| Vitamin C | 48mg | 53% |
| Calcium | 149mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.