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As the sun shines bright and the warm breeze carries the scent of summer, there’s nothing quite like a vibrant salad to kick off outdoor dining season. Enter the Grilled Shrimp Summer Salad—where smoky, tender shrimp meet the crisp crunch of charred romaine and sweet corn. I discovered this delightful combination during a backyard barbecue with friends, and it instantly became a staple in my warm-weather repertoire.

The creamy green goddess dressing, with its fresh herbs and tangy notes, brings everything together in a harmonious explosion of flavor that lingers long after the last bite. Whether you’re looking for a satisfying main dish or a gorgeous side for your next gathering, this salad shines in its simplicity yet flaunts an impressive flair. So, grab your grill and let’s dive into a dish that truly celebrates the season’s best produce—fresh, healthy, and bursting with summer vibes!

Why is this Grilled Shrimp Summer Salad a must-try?

Flavor Explosion: The combination of smoky shrimp and sweet corn creates a delightful symphony of taste that’s sure to impress.
Fresh Ingredients: Packed with crisp romaine and vibrant herbs, this salad highlights the season’s best produce.
Easy Preparation: With simple grilling techniques and quick assembly, you’ll have this dish ready in no time.
Healthy Option: Low in carbs and rich in protein, it brings nutritious elements to your table without sacrificing flavor.
Crowd-Pleasing: Perfect for gatherings, this salad is visually stunning and appeals to seafood lovers and health enthusiasts alike.
Elevate your culinary skills with this dish that not only shines on its own but can also be paired well with other grilled favorites.

Grilled Shrimp Summer Salad Ingredients

• Get ready to create this delightful dish!

For the Dressing

Scallions – Adds a mild onion flavor to the dressing; substitute with green onions if needed.
Fresh Parsley Leaves – Provides freshness and a herbal note; any fresh herbs can be swapped, like cilantro.
Fresh Basil Leaves – Contributes aromatic flavor; can be replaced with mint for a different taste.
Mayo – Acts as the base for a creamy dressing; Greek yogurt can be used for a lighter version.
Greek Yogurt – Adds creaminess and tang; may be omitted for a dairy-free option.
Canned Anchovies – Introduces umami depth to the dressing; omit for a vegetarian option or replace with capers.
Fresh Lemon Juice – Offers acidity to balance flavors; lime juice may be used as a substitute.
Clove Garlic – Adds aromatic richness; substitute with garlic powder if necessary.
Salt – Enhances all flavors; adjust according to personal taste.
Ground Black Pepper – Adds spice and seasoning; freshly ground is best for flavor.

For the Salad

Romaine Lettuce – Forms the salad’s base; any leafy greens can be used, including mixed greens.
Olive Oil – Used for grilling and enhancing flavors; can be replaced with any cooking oil.
Corn (Fresh Ears) – Adds sweetness and crunch; canned or frozen corn can be substituted when fresh is unavailable.
Jumbo Raw Shrimp – The star protein of the salad; any shrimp size works, adjusting cooking time for smaller shrimp.
Avocado – Provides creaminess and healthy fats; can be left out for a lower-calorie salad.

Prepare these vibrant ingredients, and you’ll be well on your way to enjoying a refreshing Grilled Shrimp Summer Salad!

How to Make Grilled Shrimp Summer Salad

Make the Dressing: Blend the scallions, parsley, basil, mayo, Greek yogurt, anchovies, lemon juice, garlic, salt, and pepper in a food processor until smooth. Refrigerate for at least 30 minutes to let the flavors meld together beautifully.
Prepare the Grill: Preheat your grill to high heat—about 550°F. Brush the grates lightly with olive oil to ensure that nothing sticks and to achieve those lovely grill marks.
Grill Romaine: Cut one head of romaine in half and brush each half with olive oil. Grill for 1-2 minutes until you see a beautiful char. Remove and let cool before chopping the remaining romaine into bite-sized pieces for the salad.
Grill Corn: Brush the fresh corn with olive oil and season with salt and pepper. Grill for approximately 8 minutes, turning occasionally, until the corn is tender and has golden-brown grill marks.
Prepare Shrimp: Toss the jumbo raw shrimp in a little olive oil and season with salt and pepper. Grill for about 2 minutes on each side until the shrimp turns a lovely pink and are cooked through.
Assemble Salad: In a large bowl, toss together the chopped romaine, grilled corn, and shrimp. Top with the grilled romaine halves and avocado slices, drizzling generously with the green goddess dressing before serving.

Optional: Garnish with extra herbs or a squeeze of fresh lemon juice for an extra zing!

Exact quantities are listed in the recipe card below.

Expert Tips for Grilled Shrimp Summer Salad

Grill Temperature Matters: Ensure your grill is preheated to a high temperature for optimal sear and flavor. This prevents overcooking and promotes that delicious char on the shrimp.
Fresh Ingredients Shine: Use the freshest produce you can find, especially when it comes to herbs and vegetables. This makes your Grilled Shrimp Summer Salad taste vibrant and alive!
Thaw Shrimp Properly: If using frozen shrimp, make sure they are fully thawed and patted dry before grilling. This helps achieve a perfect grilled texture without excess moisture.
Don’t Skimp on Dressing Time: For a richer flavor, let the green goddess dressing sit for at least 30 minutes in the refrigerator before using. This allows the ingredients to blend beautifully.
Use Leftover Dressing: The dressing is great not just for this salad. Drizzle it over grilled chicken or veggies for added flavor in other meals!
Be Mindful of Cooking Times: Keep an eye on the grilled items—shrimp cook quickly, and overcooked shrimp can turn rubbery. Remove them from the grill as soon as they are pink and opaque.

What to Serve with Grilled Shrimp Summer Salad?

Elevate your warm-weather gatherings with delightful sides that beautifully complement this vibrant dish.

Crispy Garlic Bread: The buttery crunch of garlic bread pairs perfectly with the fresh, zesty salad, making it an irresistible choice for sopping up any leftover dressing.
Zucchini Noodles: Light and refreshing, these noodles add a fun twist while remaining low-carb. Toss them in a lemony dressing for a cohesive summer vibe!
Corn on the Cob: Grilled corn echoes the sweetness found in the salad and adds an extra layer of seasonal delight. Serve with a sprinkle of chili powder for a spicy kick!
Watermelon Salad: A chilled watermelon salad with feta and mint offers a sweet contrast. The juicy fruit pairs beautifully with the savory shrimp and complements the dressing’s herbaceous notes.
Lemonade or Iced Tea: Refreshing beverages like homemade lemonade or classic iced tea will cleanse your palate and make every bite of salad shine even brighter.
Fruit Sorbet: As a light dessert to round off the meal, a scoop of fruit sorbet will keep the taste buds dancing and provide a lovely finish to this delightful culinary experience.

Make Ahead Options

For busy home cooks, the Grilled Shrimp Summer Salad is a fantastic recipe to prep ahead! You can prepare the green goddess dressing up to 24 hours in advance; simply blend all the ingredients and refrigerate to let the flavors develop. Additionally, grill the corn and shrimp ahead of time, which can be stored in an airtight container for 2-3 days in the fridge. When you’re ready to serve, just reheat the shrimp briefly on the grill or in a skillet, and toss everything together with the fresh romaine and dressing. This not only saves you time but ensures you enjoy a vibrant, flavorful salad that’s just as delicious on day two!

Grilled Shrimp Summer Salad Variations

Customize your creation with these delightful twists and swaps that will enhance flavors and textures!

Chicken Swap: Use grilled chicken instead of shrimp for a hearty alternative that’s equally satisfying.
Vegetarian Option: Substitute black beans or chickpeas for shrimp, providing a protein-packed twist without missing out on taste.
Extra Crunch: Toss in diced bell peppers or cucumbers for additional freshness and a satisfying crunch.
Spice It Up: Add diced jalapeños or a sprinkle of red pepper flakes for a hint of heat that brings excitement to every bite.
Herb Variations: Swap out fresh herbs for whatever is in season—try mint or cilantro for a refreshing change in flavor.
Dairy-Free Dressing: Replace Greek yogurt with avocado puree to maintain creaminess without dairy, perfect for vegan diets.
Nutty Flavor: Incorporate toasted pine nuts or sunflower seeds for an unexpected depth of flavor and that perfect crunch.
Vibrant Color: Toss in cherry tomatoes or radishes for an extra pop of color, making your salad not just tastier but visually stunning as well.

Feel free to mix and match these variations to make this Grilled Shrimp Summer Salad uniquely yours!

How to Store and Freeze Grilled Shrimp Summer Salad

Fridge: Store leftover Grilled Shrimp Summer Salad in an airtight container for up to 2 days. Keep the dressing separate until ready to serve to maintain the salad’s crispness.
Freezer: While this salad is best enjoyed fresh, you can freeze grilled shrimp for up to 3 months. Thaw in the refrigerator before adding to the salad when serving.
Reheating: If necessary, gently reheat the shrimp in a skillet over low heat until warmed through, ensuring to not overcook them.
Serving Tip: When ready to serve leftovers, only dress what you’ll consume to maintain the freshness and crunch of the salad ingredients!

Grilled Shrimp Summer Salad Recipe FAQs

What should I look for in fresh shrimp?
Absolutely! When selecting shrimp, look for a firm texture and a slight sheen. They should smell fresh, like the ocean, not fishy. Avoid shrimp with dark spots or a strong odor, as this may indicate spoilage.

How long can I store Grilled Shrimp Summer Salad in the fridge?
You can store the salad in an airtight container for up to 2 days. However, for the best-tasting salad, keep the dressing separate until you’re ready to serve to maintain that delightful crunch in the greens.

Can I freeze the shrimp used in the salad?
Yes, indeed! You can freeze grilled shrimp for up to 3 months. To freeze, place the cooked shrimp in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to use, simply thaw in the refrigerator overnight before adding to the salad.

What can I do if my dressing is too thick?
If your dressing turns out thick, not to worry! Simply thin it out by adding a bit more lemon juice or a splash of water—stir until you reach the desired consistency. If you’d like to enhance the flavor further, you could also add a pinch of salt or more herbs.

Is this salad suitable for a gluten-free diet?
Very much so! All the ingredients are naturally gluten-free. Just ensure that any additional ingredients or dressings are also certified gluten-free if you’re serving guests with gluten sensitivities.

How can I make this salad vegetarian-friendly?
If you’re looking for a vegetarian option, easily substitute the shrimp with grilled black beans or chickpeas for protein. You can also include additional vegetables like grilled zucchini or bell peppers for an extra burst of flavor!