Ingredients Needed
Shrimp. I used frozen peeled shrimp. Spices: I used smoked paprika, oregano and garlic powder to season the shrimp. Use your favorite spice mix as substitute. Lettuce/salad greens. I used a combination of butter lettuce, arugula and basil. Romaine lettuce, Iceberg, Cos lettuce, etc. will all work. Cherry tomatoes. Avocado. Cucumber. For the vinaigrette: I made a simple lemon dressing consisting of extra virgin olive oil, fresh lemon juice, fresh garlic, salt and black pepper. A splash of vinegar would also be delicious. For a creamier version, serve this salad with Shrimp Louie Salad dressing. Extra’s: Feel free to add any of your favorite salad vegetables to this salad. Red bell pepper, corn, red onion and herbs like cilantro and parsley will all be delicious. A creamy dressing like Ranch dressing or our garlic chive buttermilk dressing would be great too. Not a fan of shrimp? Grilled chicken works just as well in this recipe.
How to make grilled shrimp salad
Can I make this ahead?
The shrimp can be cooked and kept in an airtight container in the fridge for up to 3 days. Once dressed, the lettuce will wilt so if you are planning on making this in advance, I would suggest keeping the dressing apart until you’re ready to serve.
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