If you’re looking for a refreshing and flavor-packed meal that’s perfect for warm weather or any occasion when you crave something both light and satisfying, look no further than this Grilled Shrimp & Avocado Salad. Juicy, smoky shrimp paired with creamy avocado, crisp greens, and tangy lime dressing come together in a harmony of textures and tastes. It’s easy to prepare, wonderfully vibrant, and guaranteed to become a regular on your table!
Ingredients You’ll Need
Let’s talk about these vibrant, simple ingredients. Each component brings something special to the party, whether it’s the smokiness of paprika, the buttery richness of avocado, or the zesty snap of lime. Gather everything—each item has a purpose for maximum deliciousness!
- Large shrimp: The stars of the dish; their sweetness and texture become irresistible when grilled.
- Olive oil: Both for marinating and dressing, olive oil adds smoothness and richness.
- Smoked paprika: Delivers a subtle, smoky kick that elevates the shrimp.
- Garlic powder: Brings savory depth with a gentle, aromatic punch.
- Salt: Essential for seasoning, making all the flavors pop.
- Black pepper: Adds gentle heat and rounds out the seasoning.
- Mixed greens or arugula: Provides a crisp, leafy base—and a peppery bite if you choose arugula.
- Avocado: Creamy, dreamy, and full of healthy fats for that signature melt-in-your-mouth accent.
- Cherry tomatoes: Offer bursts of color and juicy sweetness.
- Red onion: Adds an irresistibly sharp crunch and lovely purple hue.
- Feta cheese (optional): A sprinkle of salty, tangy crumbles to finish—it’s optional, but oh-so-good!
- Lime juice: Brightens everything with a sunny splash of acidity.
- Olive oil (for dressing): A light drizzle unites all the flavors in the salad.
- Salt and pepper to taste: A final touch to personalize the seasoning to your liking.
How to Make Grilled Shrimp & Avocado Salad
Step 1: Marinate the Shrimp
Start by combining your peeled and deveined shrimp in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper. Give everything a good gentle toss so each shrimp is evenly coated. Let them rest for a few minutes—the spices get to infuse while you prep everything else!
Step 2: Fire Up the Grill
Preheat your grill or indoor grill pan over medium-high heat. When it’s nice and hot, arrange the shrimp in a single layer. Grill for about 2–3 minutes per side. You’re looking for those gorgeous pink, opaque shrimp with just a bit of caramelized char for that smoky flavor. Remove and set aside; don’t overcook—shrimp cook faster than you think!
Step 3: Prepare the Salad Base
In your favorite big salad bowl, start layering the mixed greens or arugula, creamy avocado slices, halved cherry tomatoes, and thinly sliced red onion. If you’re a fan of feta, go ahead and sprinkle that salty goodness right in.
Step 4: Assemble the Grilled Shrimp & Avocado Salad
Once your shrimp are grilled to perfection, pile them high on that vibrant bed of vegetables. Fresh-off-the-grill shrimp warm up the greens just slightly, making every bite incredibly inviting.
Step 5: Dress and Toss
Drizzle everything with fresh lime juice and a bit more olive oil. Season with an extra pinch of salt and pepper. Toss very gently—just enough to combine, so you keep those avocado slices picture-perfect and the feta dotted throughout. Now your Grilled Shrimp & Avocado Salad is ready to impress!
How to Serve Grilled Shrimp & Avocado Salad
Garnishes
For that final chef’s touch, sprinkle the salad with a handful of toasted pepitas or sunflower seeds for crunch. A little extra lime wedge on the side looks beautiful and lets everyone add their own pop of citrus. Want more color? Try a scatter of fresh chopped cilantro or a few thin radish slices!
Side Dishes
This salad absolutely shines on its own, but if you’re planning a bigger meal, serve alongside some warm, crusty bread or a light quinoa pilaf. For a more festive table, add grilled corn or a chilled gazpacho. The Grilled Shrimp & Avocado Salad pairs well with everything from sparkling lemonade to crisp white wine.
Creative Ways to Present
Take presentation up a notch by layering the salad in wide, shallow bowls or clear glass plates. For picnics, try assembling in mason jars for a portable and beautiful treat. You can also serve mini portions in lettuce cups for an appetizer version of Grilled Shrimp & Avocado Salad—so much fun for parties!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Grilled Shrimp & Avocado Salad (lucky you!), store it in an airtight container in the fridge for up to one day. The greens might wilt a bit, but the flavors will continue to meld and taste great for lunch the next day. Keep the avocado pit in the salad to help slow browning!
Freezing
Truthfully, this is not a freezer-friendly dish—avocado and fresh greens just aren’t made for the deep chill. If you must, you can freeze the grilled shrimp separately, then thaw overnight in the fridge and add to freshly prepared vegetables and avocado when ready to eat.
Reheating
If you prefer your shrimp warm, quickly reheat them in a skillet over medium heat for one or two minutes. They’ll regain that lovely just-grilled touch. Avoid microwaving the entire salad—do the shrimp separately, then toss with chilled greens right before serving.
FAQs
Can I use frozen shrimp for Grilled Shrimp & Avocado Salad?
Absolutely! Just thaw your shrimp thoroughly and pat dry with a paper towel so they soak up the marinade well. Frozen shrimp work beautifully and make this salad easy to whip up anytime.
Is feta cheese necessary or can I skip it?
The feta is completely optional. It brings a salty tang that pairs nicely with the creamy avocado and grilled shrimp, but feel free to leave it out or swap with goat cheese, cotija, or leave the dairy out altogether if you prefer.
What if I don’t have a grill?
You can easily use a grill pan or even a regular skillet to cook the shrimp. The flavor will still be fantastic. Just get your pan nice and hot and don’t overcrowd the shrimp for best searing.
How do I keep the avocado from browning?
Squeezing fresh lime juice over the avocado is your best trick to keep it bright and green. If you’re making the salad a little ahead of time, you can also store the avocado with the pit to slow browning.
Can I prep anything ahead for Grilled Shrimp & Avocado Salad?
You can absolutely marinate the shrimp a day in advance and prep your salad veggies by washing, drying, and chopping them ahead of time. Just slice the avocado and grill the shrimp just before assembling the salad for the freshest results.
Final Thoughts
This Grilled Shrimp & Avocado Salad is the ultimate celebration of flavor-packed simplicity and freshness. It’s the kind of dish that feels like a special treat but is simple enough to throw together midweek. Whether you’re eating solo or feeding a crowd, I hope you’ll give it a try and make it your new favorite go-to salad!
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Grilled Shrimp & Avocado Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Main Course, Salad
- Method: Grilling
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Grilled Shrimp & Avocado Salad is a delightful and refreshing dish that’s perfect for a light lunch or dinner. Juicy grilled shrimp, creamy avocado, and crisp mixed greens come together with a zesty lime dressing for a burst of flavor in every bite.
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Salad:
- 6 cups mixed greens or arugula
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup crumbled feta cheese (optional)
- juice of 1 lime
- 1 tablespoon olive oil (for dressing)
- salt and pepper to taste
Instructions
- Prepare the Shrimp: Toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until coated.
- Grill the Shrimp: Grill shrimp for 2–3 minutes per side until cooked.
- Assemble the Salad: Combine greens, avocado, tomatoes, onion, and feta. Top with grilled shrimp.
- Dress and Serve: Drizzle with lime juice, olive oil, salt, and pepper. Toss gently and serve.
Notes
- You can substitute the lime juice and olive oil with your favorite vinaigrette.
- For added crunch, sprinkle with toasted pepitas or sunflower seeds.
Nutrition
- Serving Size: 1 salad
- Calories: 320
- Sugar: 3g
- Sodium: 530mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 180mg
