This grilled shrimp salad is a simple, colorful meal made almost entirely on the grill. We’re grilling up romaine, shrimp, corn, and bell peppers, then brightening it with tomatoes, avocado, and cucumber, all topped with a 4-ingredient honey mustard vinaigrette. The first time I grilled shrimp, I left them on too long chasing those charred edges, and they turned tough and rubbery. Pulling them after just 2 to 3 minutes per side is the trick to keeping them tender.
What I love is how much of it happens outside, which is a lifesaver when it’s too hot to turn on the stove. It’s got color, crunch, and flavor, with grilled romaine that comes out smoky and crisp. And it’s not one of those leafy salads that leaves you unsatisfied, since there’s corn, tomatoes, cucumbers, and shrimp all going on. It’s fresh eating at its best.
Here’s the kitchen tip for the shrimp. Marinate them briefly before grilling. Just 10 to 15 minutes in olive oil, parsley, garlic, lemon zest, and salt, which is plenty of time while you chop the veggies and make the dressing. The simple marinade leaves the shrimp tender, and the natural sweetness of the shrimp pairs beautifully with it. Skewer them so they’re easy to flip on the grill.
And grill everything in the right order, since each ingredient needs a different amount of time. Start with the corn, which takes 15 to 18 minutes, add the bell peppers next, then the romaine, and put the shrimp skewers on near the end since they only need a few minutes. This way everything finishes together without anything overcooking. You’ll smell that smoky grilled thing come together. Toss it all with the dressing and serve right away.
Why You’ll Love This Recipe
It’s made mostly on the grill. Romaine, shrimp, corn, and peppers all get grilled, so you skip the stove.
It’s fresh and satisfying. Loaded with shrimp, corn, tomatoes, and cucumber, it’s no boring leafy salad.
The shrimp are tender. A simple marinade and quick grill keep them juicy with crispy edges.
The dressing is easy. A 4-ingredient honey mustard vinaigrette comes together in minutes.
Ingredients
Here’s everything you’ll need:
For the shrimp:
- 1 1/4 pounds shrimp, peeled and deveined
- 2 tablespoons chopped parsley
- 2 cloves fresh garlic, minced
- 1 tablespoon lemon zest
- 3 tablespoons olive oil
- 1/2 teaspoon salt
For the salad:
- 3 hearts of romaine, sliced down the center with end intact
- 2 ears of corn, husked
- 2 bell peppers (yellow, red, or orange)
- 1 hothouse cucumber, diced
- 1 large avocado, diced (optional)
- 2 1/2 cups chopped grape tomatoes
For the honey mustard vinaigrette:
- 1 tablespoon yellow or Dijon mustard
- 2 tablespoons white wine vinegar
- 1 to 2 tablespoons honey
- 1/3 cup olive oil
How to Make Grilled Shrimp Salad
1. Marinate the Shrimp
Combine the parsley, garlic, lemon zest, olive oil, and salt in a bowl. Add the shrimp and stir to coat. Let it marinate 10 to 15 minutes while you prep, then skewer the shrimp.
2. Make the Vinaigrette
Whisk together the mustard, vinegar, and 1 tablespoon of honey with a pinch of salt. Stream in the olive oil while whisking, then taste and add more honey if you like it sweeter.
3. Grill the Corn and Peppers
Preheat the grill. Start the corn, turning every 4 to 5 minutes for about 15 to 18 minutes. Add the whole bell peppers and grill for a minute, or longer for more char.
4. Grill the Romaine and Shrimp
Grill the romaine hearts 2 to 3 minutes per side until smoky and crisp. Add the shrimp skewers near the end, about 2 to 3 minutes per side.
5. Chop Everything
Chop the grilled romaine, cut the corn kernels off the cob, and dice the bell peppers. Add them to a bowl with the cucumber, avocado, and tomatoes.
6. Toss and Serve
Add the shrimp, toss everything with the dressing, and serve immediately while the grilled ingredients are still warm.
Expert Tips
Don’t overcook the shrimp. Just 2 to 3 minutes per side keeps them tender, not rubbery.
Grill in the right order. Start with the corn, then peppers, romaine, and shrimp last.
Skewer the shrimp. It makes them easy to flip and keeps them from falling through the grates.
Grill the romaine briefly. A few minutes per side gives it a smoky, crisp char without wilting it fully.
Marinate while you prep. The 10 to 15 minutes is plenty of time to chop the veggies and mix the dressing.
Recipe Variations and Add-ins
You can use grilled chicken in place of the shrimp, adjusting the cook time.
Swap the bell pepper for a grilled poblano for a Tex-Mex twist.
You can leave the peppers raw or grill them longer to your liking.
Add a handful of sourdough croutons for the bread lovers.
You can skip the avocado or add pea shoots for extra freshness.
What to Serve With This Recipe
Serve it with grilled bread. The bread soaks up the vinaigrette. The two make a full meal.
Pair it with a cold drink for a cookout. The fresh salad suits the grill. It fits a summer spread.
Set it out at a BBQ. The colorful salad is a great main or side. It pairs with everything grilled.
How to Store This Recipe
This salad is best served immediately, while the grilled ingredients are warm and the romaine is crisp. It doesn’t keep especially well once dressed.
To prep ahead, you can make the dressing and chop the raw veggies in advance, then grill everything and assemble right before serving. Store any undressed leftovers in the fridge and dress them just before eating.
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