Grilled Shrimp Salad
Grilled shrimp salad is loaded with fresh flavors, warm shrimp, and just the right amount of crunch. It’s the kind satisfying salad that won’t leave you hungry an hour later.
In a former life, I worked in a sea of gray cubicles where privacy didn’t exist and coworkers quickly became part of your daily rhythm. That’s where I met G and L—three women in completely different stages of life who somehow found common ground.
Twice a day, we escaped those cubicles for “smoke breaks.” L smoked, G and I just tagged along for the fresh air and conversation. For fifteen minutes at a time, sitting at a lonely picnic table out back, we talked about everything—family, stress, life. It wasn’t glamorous, but it was ours.
On birthdays, we’d pile into a car and head to Applebee’s. I always ordered the same thing: tomato basil soup and the grilled shrimp and spinach salad. Simple, familiar, and something I still think about to this day.
We eventually went our separate ways, like people do. But every now and then, I catch myself missing those little breaks—and the people who made them matter.
“This is my all time favorite salad.”
– Sherry
Recipe at a glance
- Ready in about 25 minutes
- Uses simple pantry spice blends
- Works on an outdoor grill or a grill pan
- Packed with protein and fresh ingredients
- Easy to customize with what you have on hand
Ingredients you will need
If you’re a fan of a blackened shrimp salad or even a shrimp Caesar salad, this is a great lighter option with similar bold flavor. To make this shrimp salad recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Shrimp – Look for medium or large deveined shrimp to save time. Shrimp cooks quickly, making this an easy recipe for busy nights, and it soaks up all those bold Cajun flavors beautifully.
- Baby spinach – Fresh baby spinach gives this spinach salad a tender bite and mild flavor that pairs perfectly with warm shrimp. You can also swap in romaine lettuce, butter lettuce, or mixed greens if that’s what you have on hand.
- Cajun seasoning – Cajun spice blends add a smoky, slightly spicy kick that turns this into something closer to a blackened shrimp salad without any extra effort.
- Olive oil – Just a couple tablespoons of olive oil help the seasoning stick to the shrimp and keep them from drying out on the grill.
- Fire-roasted red peppers – These add a subtle sweetness and a little smoky depth. Jarred peppers work great here, but you can roast a whole bell pepper yourself if you prefer.
- Bacon – A little crispy bacon adds saltiness and crunch, which balances out the fresh greens and juicy shrimp.
- Sliced almonds – These bring texture and a light nuttiness. Toast them in a dry skillet for a minute or two to really boost their flavor.
- Favorite salad dressing – I like to serve this drizzled with a little hot bacon dressing, but homemade buttermilk ranch, creamy herb dressing, or comeback sauce are also good dressing options.
Substitutions and variations
- Use a different protein: Swap the shrimp for grilled chicken, steak, or even salmon. It completely changes the vibe but still works beautifully.
- Make it a shrimp Caesar salad: Use romaine, parmesan cheese, and Caesar dressing for a classic twist.
- Add more veggies: Cherry tomatoes, red onion, green onions, corn kernels, or black beans all add extra flavor and texture.
- Boost the citrus: Add lemon zest or lime zest plus a squeeze of lemon juice or lime juice to brighten everything up.
- Try different seasoning: Swap Cajun seasoning for blackened seasoning, all-purpose seasoning, or use your favorite spice blends for a new flavor profile.
- No grill? No problem: Cook the shrimp on a grill pan or skillet over medium-high heat. You’ll still get great flavor and even some light grill marks.
- Make it dairy-friendly or richer: Add parmesan cheese for a savory finish or leave it out to keep things lighter.
- Turn it into a cold salad: Let the shrimp cool to room temperature and toss everything together for a chilled shrimp salad recipe.
How to make grilled shrimp salad
Step 1: In a large mixing bowl, combine the deveined shrimp with 1 tablespoon of olive oil and Cajun seasoning. Toss until evenly coated. If you want to add a little extra depth, you can mix in a tiny pinch of kosher salt, black pepper, garlic powder, or even a splash of lime juice or lemon juice.
Step 2: Preheat your outdoor grill or grill pan to medium-high heat. Lightly oil the grill grate with cooking spray to prevent sticking. Thread the shrimp onto wooden skewers or metal skewers. (If using wooden skewers, soak them in water first so they don’t burn.)
Step 3: Place the shrimp on the grill and cook for about 3–5 minutes per side. The exact grill time will depend on the size of your shrimp, but you’re looking for them to turn pink and opaque by the end of cooking time. Remove the shrimp and let them rest briefly while you assemble the salad.
Step 4: In a large salad bowl or platter, add your spinach. Top with sliced red pepper, almonds, and chopped bacon.
Step 5: Arrange the warm shrimp over the top. Serve with the salad dressing of your choice.
Tips for the best shrimp salad
- Don’t overcook the shrimp. This is the biggest mistake. They only need about 2–3 minutes per side depending on size.
- Pat shrimp dry first. Use a paper towel so the seasoning sticks better.
- Use a large bowl for tossing. It makes it easier to evenly coat the shrimp.
- Serve immediately. This salad is best when the shrimp are still warm.
Serving suggestions
While this salad is hearty enough to stand on its own, but there are plenty of ways to round it out or dress it up depending on the occasion.
- Serve as a light dinner: This spinach salad already has protein, greens, and crunch, making it perfect for a simple, satisfying meal.
- Pair with crusty bread: A slice of warm, crusty bread, garlic bread, or bacon and cheese muffins are the perfect accompaniment.
- Add a soup on the side: A cup of tomato basil or vegetable beef soup pairs nicely if you want something a little more filling.
- Make it a side dish: Serve smaller portions alongside grilled chicken, steak, or other shrimp recipes at a cookout.
- Turn it into a wrap: Chop everything up and wrap it in a tortilla for an easy lunch the next day.
- Serve family-style: Toss everything together in a large salad bowl and let everyone help themselves.
- Perfect for entertaining: Plate it individually with the shrimp skewers on top for a more polished presentation.
Storage instructions
If you’re planning for leftovers, store the components separately in an airtight container in the refrigerator for up to 4 days. The shrimp, salad, and dressing should all be kept in separate containers to keep everything fresh.
When you’re ready to eat, just reheat the shrimp briefly or enjoy them cold. This makes a great next-day lunch or side dish.
Grilled shrimp salad FAQ’s
Shrimp cook quickly, so keep an eye on them. They’re done when they turn pink and opaque and curl into a loose “C” shape. This usually takes about 3–5 minutes per side, depending on size.
Yes, just make sure they’re fully thawed and patted dry with a paper towel before seasoning. This helps the shrimp marinade stick better and prevents excess moisture on the grill.
Yes, a grill pan or skillet on the stove works great. Cook over medium-high heat for about 2–3 minutes per side until fully cooked.
Tried This Recipe? Let Me Know!
⭐️⭐️⭐️⭐️⭐️
If you made grilled shrimp salad, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Grilled Shrimp Salad
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 8 cups fresh baby spinach
- 2 fire-roasted red bell peppers, cut into strips (jarred is fine)
- ½ cup sliced almonds
- 6 slices bacon, cooked and chopped
- Favorite salad dressing
Instructions
- Prepare a grill for medium to medium-high heat, about 375 degrees F.
- Place the shrimp in a mixing bowl. Drizzle with olive oil and sprinkle with Cajun seasoning. Stir until the shrimp are evenly coated with the seasoning.
- Thread the shrimp onto skewers or place in a grilling basket.
- Grill the shrimp for 3–5 minutes per side, until they are pink and opaque. Remove from heat and keep warm.
- Divide spinach evenly among four plates (about 2 cups per plate).
- Top with the roasted red peppers, sliced almonds, and chopped bacon.
- Add the grilled shrimp to each salad.
- Drizzle with hot bacon dressing or your favorite salad dressing just before serving.
Notes
- Toast the almonds for extra flavor.
- Serve immediately after adding the warm dressing to prevent wilting.
- Substitute grilled chicken for shrimp if desired.
Do you know the calorie, fat, carbs, etc. for this dressing ??? Thanks
I’m so glad you enjoy it, Sherry!
This is my all time favorite salad
Sorry you didn’t have any luck with the recipe, Patricia. I make this salad several times a year. We enjoy it.
I’m sorry, we made the dressing to the “T” and it was absolutely horrible!!! It did not taste anything like Applebee’s dressing, all we tasted was oil and bitterness.
Lol. You and I both enjoyed the save pairing. Applebees doesn’t have the salad anymore…thank you so much for sharing
Hi! I love your salad! We are making a “Summer Salad” contest, if you like, partecipate, we’d love to have great bloggers like you in! =)