Super Fresh Grilled Shrimp Salad with Honey Mustard Vinaigrette

4.98 from 47 votes

Super Fresh Grilled Shrimp Salad with Honey Mustard Vinaigrette

A simple salad made almost entirely on the grill! We're grilling up romaine lettuce, shrimp, corn and bell peppers, and using it in this fresh grilled shrimp salad. Top it all off with my 4 ingredient honey mustard vinaigrette!

Prep Time10

Cook Time20

Total Time30

Course: 30 Minute Meals, Fish & Seafood

Servings: servings

Calories: 570kcal

Author: Marzia

Ingredients

For the shrimp:

1 ¼ pounds shrimp peeled and deveined
2 tablespoons chopped parsley
2 cloves fresh garlic minced
1 tablespoon lemon zest
3 tablespoons olive oil
½ 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, orange whatever you like
1 hothouse cucumber diced
1 large avocado diced (optional)
2 ½ cups of chopped grape tomatoes

Honey Mustard Vinaigrette:

1 tablespoon yellow or dijon mustard
2 tablespoons white wine vinegar
1-2 tablespoons honey
⅓ cup olive oil

Instructions

Shrimp: Add the parsley, garlic, lemon zest, olive oil and salt in a bowl. Add the shrimp and stir to combine. Let marinade for 10-15 minutes while you chop all the veggies and prepare the dressing. Place 4-6 shrimp on wooden skewers before grilling.
Vinaigrette: Whisk together the mustard, vinegar, and 1 tablespoon of honey with a pinch of salt. Continue whisking as you stream in the olive oil. Taste and adjust with an additional tablespoon of honey if you prefer your dressing a little sweeter.
Grilling: Preheat the grill and spray with cooking spray if desired. Grill time will vary for the ingredients so start with the corn. Spray the corn with cooking spray, season with a pinch of salt and roast, turning every 4-5 minutes for about 15-18 minutes total. Add the whole bell pepper next and grill for 1 minute or longer if you'd like it to char a bit. Add the shrimp skewers near the end of cooking time, they'll take about 2-3 minutes per side. Spray the romaine hearts with cooking spray and sprinkle with a tiny pinch of salt, grill for about 2-3 minute on each side.
Assemble: Add the chopped cucumbers, avocados, and tomatoes to a large salad bowl. Remove the stem from the romaine hearts and chop. Chop the corn kernels off the cobb. Dice the bell pepper. Add all the ingredients to the bowl and toss with the dressing. Serve immediately.

Notes

chicken will work well instead of shrimp for this recipe. You can simply grill the boneless chicken breasts or thighs and dice before adding to the salad. Note that the cooking time will be slightly longer for chicken breasts/thighs than shrimp.
Though it's not really part of the recipe, I added in a handful of pea shoots at the end just for pictures!

Nutrition