If you’re dreaming of a dish that’s fresh, vibrant, and packed with layers of flavor, the Grilled Shrimp Salad with Avocado, Cherry Tomatoes, and Arugula Recipe will quickly become your go-to meal. This salad brings together perfectly grilled shrimp’s smoky sweetness, creamy avocado, juicy cherry tomatoes, and peppery arugula into one colorful, satisfying plate. Whether you’re whipping it up for a light lunch or a dinner that feels special without fuss, it’s a celebration of simple ingredients harmonizing beautifully.
Ingredients You’ll Need
To create this gorgeous salad, you only need a handful of fresh and pantry staples. Each ingredient adds a unique personality, from the zesty lime that brightens everything up, to the honey that adds a subtle touch of sweetness balancing the spices.
- 1 lb. shrimp (peeled and deveined): Medium to large shrimp work best for grilling, giving you that tender seafood flavor with a bit of char.
- 1 lime (juiced and divided): Adds refreshing citrus tang to both the marinade and dressing, tying all the flavors together.
- 1 tsp garlic powder (divided): Provides savory depth without overpowering the delicate shrimp.
- 1 tsp onion powder (divided): Enhances flavor complexity with subtle sweetness.
- 1 tsp kosher salt (divided): Essential for seasoning all components perfectly.
- ½ tsp chili powder: Adds just the right hint of smoky heat to the shrimp.
- ½ tsp ground black pepper: Gives a classic peppery kick.
- ¼ cup olive oil: Holds the dressing together with smooth richness and helps grill the shrimp beautifully.
- 1 tbsp honey: Balances the savory and citrus with a gentle sweetness.
- 5 oz. arugula salad mix (1 box): Offers peppery, tender leaves that brighten the salad’s texture.
- 1 avocado (diced): Brings creamy silkiness that complements the shrimp perfectly.
- ¼ pint grape tomatoes (halved): Juicy bursts of sweetness and vibrant color.
- ¼ red onion (sliced): Adds sharpness and a slight crunch for contrast.
- ¼ cup canned corn (drained): Sweet kernels that add texture and a subtle earthiness; fresh corn works wonderfully too.
How to Make Grilled Shrimp Salad with Avocado, Cherry Tomatoes, and Arugula Recipe
Step 1: Marinate the Shrimp
Begin by tossing the shrimp with half the lime juice, half the garlic powder, half the onion powder, half the kosher salt, the chili powder, and black pepper. Let this flavorful mix rest in the fridge for 30 minutes. This marinade is the magic behind the shrimp’s juicy, spicy flavor that will shine once grilled.
Step 2: Prepare the Grill Pan and Skewers
Heat your grill pan on medium until it’s seriously hot and ready to sizzle. Lightly spray it with nonstick cooking spray to prevent sticking. Thread the marinated shrimp onto 6-inch skewers, which makes flipping them a breeze and ensures even grilling.
Step 3: Grill the Shrimp
Place 3 to 4 skewers on the grill pan at a time. Cook the shrimp for about 2 minutes per side — you’ll know they’re done when they turn pink and curl up nicely. This quick charring process imparts a delicious smoky note that pairs beautifully with the salad’s fresh components.
Step 4: Whisk the Dressing
In a small jar or bowl, whisk together olive oil, honey, the remaining lime juice, the rest of the garlic and onion powders, and the remaining kosher salt. This dressing is light, tangy, and slightly sweet—perfect for bringing all the elements of your salad together.
Step 5: Assemble the Salad
In a large bowl, combine the arugula mix, diced avocado, halved grape tomatoes, sliced red onion, and drained corn. Toss lightly with the dressing to coat everything just right. Top the salad with your grilled shrimp skewers for a stunning, mouthwatering centerpiece.
How to Serve Grilled Shrimp Salad with Avocado, Cherry Tomatoes, and Arugula Recipe
Garnishes
To elevate the presentation and flavor, sprinkle some fresh chopped cilantro or parsley, and add a few lime wedges on the side. If you enjoy a little crunch, toasted pine nuts or sliced almonds make an excellent addition.
Side Dishes
This salad stands out wonderfully as a main or a side. Pair it with a crisp white wine, crusty garlic bread, or even a light quinoa pilaf to round out your meal without overwhelming the delicate flavors of the shrimp and fresh veggies.
Creative Ways to Present
Serve this salad in individual shallow bowls or on a large platter for a communal feast vibe. For a fun twist, try layering the salad ingredients in mason jars for a picnic or on-the-go lunch that still looks stunning and tastes fantastic.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Store the grilled shrimp separately from the salad greens if you want to maintain the texture of the arugula and avocado.
Freezing
While shrimp can be frozen, this salad is best enjoyed fresh due to the delicate nature of the avocado and salad greens. It’s not recommended to freeze the assembled salad.
Reheating
For leftovers, gently reheat the shrimp in a skillet or microwave until warm but avoid overheating to keep them juicy and tender. Toss the salad fresh with dressing again before serving to keep the greens crisp.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before marinating to get the best grilling results.
What can I substitute for arugula?
If you’re not a fan of arugula’s peppery taste, baby spinach or mixed salad greens will work just as well and keep that fresh, leafy texture.
How can I make this recipe vegan?
You can swap out the shrimp for grilled tofu or chickpeas seasoned similarly for a plant-based twist that still offers great flavor and protein.
Can I grill the shrimp outdoors instead of on a grill pan?
Definitely! Outdoor grilling will add a fantastic smoky depth. Just brush the grates with oil to prevent sticking and follow the same grilling times.
Is this salad suitable for meal prep?
Yes, by prepping the components separately and assembling just before eating, you can enjoy a fresh, delicious salad throughout the week.
Final Thoughts
This Grilled Shrimp Salad with Avocado, Cherry Tomatoes, and Arugula Recipe is one of those meals that feels both indulgent and healthy at the same time. Each bite bursts with bright, fresh flavors and textures that never get boring. I hope you enjoy making this salad as much as I enjoy sharing it with you—it’s an effortless way to bring something vibrant and satisfying to your table. Give it a try soon and watch it become a new favorite!
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Grilled Shrimp Salad with Avocado, Cherry Tomatoes, and Arugula Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A fresh and flavorful Grilled Shrimp Salad featuring juicy marinated shrimp grilled to perfection and tossed with arugula, avocado, grape tomatoes, red onion, and corn. This quick and healthy dish is enhanced with a zesty honey-lime dressing, making it perfect for a light lunch or dinner.
Ingredients
Shrimp Marinade
- 1 lb. shrimp (peeled and deveined, thawed if frozen, patted dry; medium or large shrimp)
- 1/2 lime (juiced)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp chili powder
- 1/2 tsp ground black pepper
Dressing
- 1/4 cup olive oil
- 1 tbsp honey
- 1/2 lime (juiced)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
Salad
- 5 oz arugula salad mix (1 box)
- 1 avocado (diced)
- 1/4 pint grape tomatoes (each cut in half)
- 1/4 red onion (sliced)
- 1/4 cup canned corn (drained, fresh also works)
Instructions
- Marinate Shrimp: In a bowl, combine the shrimp with half of the lime juice, half of the garlic powder, half of the onion powder, half of the kosher salt, all of the chili powder, and all of the black pepper. Stir well to coat, cover the bowl, and refrigerate for 30 minutes to allow the flavors to meld.
- Prepare Grill Pan: Heat a grill pan with ridges over medium heat until very hot. Spray the pan with nonstick cooking spray to prevent sticking.
- Thread Shrimp: Thread the marinated shrimp onto 6-inch skewers, preparing enough skewers for the shrimp to be cooked in batches.
- Grill Shrimp: Place 3-4 skewers on the hot grill pan and cook for about 2 minutes on each side, or until the shrimp turn pink, are opaque, and have curled up. Remove from heat and set aside.
- Make Dressing: In a jar or small bowl, whisk together the olive oil, honey, remaining lime juice, remaining garlic powder, remaining onion powder, and remaining kosher salt until emulsified.
- Assemble Salad: In a large bowl, combine the arugula mix, diced avocado, halved grape tomatoes, sliced red onion, and drained corn.
- Toss Dressing and Shrimp: Pour the dressing over the salad and gently toss to coat evenly. Arrange the grilled shrimp skewers on top or remove shrimp from skewers and mix them into the salad as preferred.
- Serve: Serve immediately while shrimp are warm for best flavor and texture.
Notes
- To avoid shrimp sticking to the grill pan, make sure the pan is well-heated and use nonstick spray before cooking.
- You can substitute fresh corn for canned for a sweeter, fresher taste.
- For an extra kick, sprinkle some red pepper flakes into the marinade or dressing.
- Use wooden skewers soaked in water for 30 minutes before threading to prevent burning.
- Leftover shrimp salad can be stored covered in the refrigerator for up to 2 days, but avoid tossing with dressing until ready to serve to maintain freshness.
