Grilled Shrimp Salad

Recipe from The Shrimp Council

Grilled Shrimp Salad
Serves: 4
  • 12 large shrimp (31/35 count), peeled
  • ½ cup prepared raspberry vinaigrette salad dressing, divided
  • 5 cups torn fresh spinach
  • ⅓ cup pecan halves, toasted
  • 8 ripe strawberries
  • 8 fresh asparagus spears, cut into 2-inch pieces
  1. Toss shrimp with ¼ cup salad dressing (save other ¼ cup); cover and refrigerate shrimp at least 30 minutes, then drain. Thread shrimp onto skewers. Grill shrimp, covered, 4-6 inches above white-hot coals for about 4 minutes or until pink and done. Remove shrimp from skewers and place in a large salad bowl. Add remaining ingredients and toss with remaining ¼ cup salad dressing. Serve at once.



  1. Shrimp is among Food Network fans’ favorite ingredients, so we’ve collected our most popular shrimp salad recipes to round out your recipe box.

  2. my hubby grills our shrimp a lot too.

  3. I’m grilling shrimp tonight :)

  4. No matter the season, you can’t go wrong with skewers, but they aren’t easy to pack up for lunchtime leftovers. Don’t let the good stuff go bad! Try making over your shrimp skewers into a tasty lunchtime salad.

  5. This looks so yummy and refreshing!

  6. Place the skewers in a shallow tray and cover with hot water. Set aside until you are ready to grill the shrimp.

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