This grilled shrimp salad is packed with protein and fiber thanks to quinoa, broccoli, and roasted asparagus. It’s fresh, flavorful, and perfect for a quick, make-ahead lunch or light summer dinner.

Busy summer weeknights don’t have to mean a quick stop at the drive-thru. With a bit of meal prep, this shrimp salad – with marinated and grilled shrimp, hearty quinoa, blanched broccoli and roasted asparagus – will be on your table in no time! It’s a healthy, protein-packed, flavorful meal that will fill you up without taking a ton of time to prep. If you’re a fan of shrimp recipes, you’ll also love my coconut shrimp curry or this easy shrimp stir fry.

Why You’ll Love This Salad

This grilled shrimp salad is one of those recipes you’ll find yourself making on repeat all summer long!

• Meal-worthy – This isn’t a side salad! With grilled shrimp, quinoa and plenty of veggies, it’s hearty enough to serve for dinner but also perfect for lunch.
• Protein-packed – Between the shrimp and quinoa, this salad is loaded with protein to keep you feeling full and satisfied.
• Great for meal prep – You can prep the shrimp, quinoa and veggies in advance so everything is ready to toss together when hunger strikes.

Ingredients Needed

• grilled shrimp – the main protein in this salad. The shrimp is marinated and grilled for 2-3 minutes per side for an easy addition to this salad.
• blanched broccoli – blanching keeps some of the crunch, but softens the broccoli a bit, making it easier to digest. Plus it brightens the color and eye appeal!
• roasted asparagus – roasting the asparagus caramelizes it a bit, elevating the flavor and texture, and making it nice and crisp, especially the tips. If you have an air fryer this air fryer asparagus is a great option as well.
• shredded red cabbage – provides extra crunch and color.
• sliced cucumber – for fresh flavor and more crunch.
• grape tomatoes – bite-sized pieces of tomato add color throughout the salad.
• sliced avocado – for a creamy texture and added healthy fats.
• quinoa – add extra protein, flavor and healthy carbohydrates with cooked and chilled quinoa! Check out my full post on how to cook quinoa. Instead of quinoa, you can totally swap in another grain like farro or rice.
• spring mix – the base of this salad! It’s a combo of mild, baby greens that pair well with the rest of the ingredients, but you can swap for any leafy green you have on hand if needed.
• lemon vinaigrette dressing – the perfect light and fresh dressing for this salad. It combines apple cider vinegar, lemon juice, olive oil, water, dijon mustard, maple syrup, dried oregano, garlic, salt and pepper.

How to Make Grilled Shrimp Salad

Prep your quinoa: I like to make my quinoa a day in advance, let it cool and chill it in the fridge overnight and then use it for the salad the next day. Prepping it in advance helps bring this salad together even quicker and so the quinoa doesn’t heat up the other salad ingredients. Of course it’s fine to cook it the same day and just let it cool a bit before using. I do this all the time when I’m in a rush! 

Prep your veggies: Shred cabbage, dice tomatoes and slice cucumber and avocado.

Blanch your broccoli: Cook in a pot of boiling water for 1 to 2 minutes, just enough time for it to tenderize and turn bright green. Scoop out and immediately place in a bowl of ice water for about 30 seconds to stop the cooking. Drain and set aside.

Roast your asparagus: Follow this recipe for the roasted asparagus. Set aside.

Grill your shrimp: Follow this recipe for the grilled shrimp. Don’t have a grill? Try this recipe for air fryer shrimp instead!

Assemble your salad: To a base of spring mix, layer on shrimp, broccoli, asparagus, cabbage, cucumber, tomato, avocado and quinoa. Drizzle with dressing and enjoy!

Serving Suggestions

This grilled shrimp salad is hearty enough to enjoy as a meal on its own, but it also works beautifully as part of a larger spread. Here are a few ways I love serving it:

• As a side for soup – I love this salad with a warm bowl of lemon chicken orzo soup or creamy cauliflower soup for a satisfying, nutrient-packed lunch or dinner.
• Tucked into a wrap – Turn it into a wrap using a cottage cheese flatbread or your favorite tortilla for a portable lunch option.
• For meal prep – This salad holds up well in the fridge for a couple days, so it’s a great make-ahead option. Just store the dressing separately and drizzle it on right before serving.

How to Store Leftovers

If you’re prepping this salad in advance or storing leftovers, here are my tips to keep everything fresh:

• Storage: Store the salad ingredients separately from the dressing and avocado if you’re not eating it right away. I like to keep the shrimp, quinoa, and roasted asparagus in one container and the fresh veggies in another to prevent sogginess.
• Avocado tip: Slice the avocado right before serving so it doesn’t brown. If you’re packing this for lunch, toss the slices in a little lemon juice and store them in an airtight container.
• Dressing: Keep the lemon vinaigrette in a small jar or container and add it just before serving to keep your greens nice and crisp.
• Fridge life: This salad will stay fresh for about 2–3 days in the fridge if stored properly. The shrimp is best eaten within 1–2 days for optimal flavor and texture.

Frequently Asked Questions

More Shrimp Recipes to Try

• Easy Coconut Shrimp Curry
• Easy Shrimp Cocktail
• Cauliflower Grits with Blackened Shrimp
• Shrimp Scampi Sheet Pan Meal
• Air Fryer Coconut Shrimp

Popular Salad Recipes

• Mediterranean Salmon Salad
• Superfood Salmon Salad
• Grilled Chicken Caesar Salad
• Blackened Chicken Cobb Salad
• Grilled Chicken Salad

Be sure to check out the full collection of salad recipes here on EBF!