Grilled Shrimp Salad

DF GF

Grilled shrimp salad with quinoa, broccoli and roasted asparagus! Prepare everything ahead of time and throw it into a bowl for a quick and easy lunch or 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.

Overhead photo of a bowl of grilled shrimp salad.

Why You’ll Love This Salad

  • It’s a perfect meal-sized salad that is filling enough to be served for dinner, but also great for lunchtime.
  • This recipe is loaded with flavor and is packed full of protein thanks to shrimp and the quinoa.
  • You can easily prep parts of this salad ahead of time for quick assembly.
Ingredients measured out to make a Grilled Shrimp Salad: broccoli, grilled shrimp, quinoa, avocado, roasted asparagus, tomatoes, cabbage, oil, vinegar, cucumbers and spring mix.

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.
Overhead bowl of grilled shrimp salad.

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.

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! Add

Overhead photo of a bowl of grilled shrimp salad.

Customize Your Salad

The beauty of this grilled shrimp recipe is that you can easily tweak it by using your favorite grains, vegetables and protein. I’m sure grilled salmon or tofu would work great instead of the shrimp. Here are some ideas for switching things up:

  • Use a different grain: Instead of quinoa, swap in another grain like farro, rice or cauliflower rice.
  • Use raw veggies: Blanching and roasting take little to no time, but you can totally use raw broccoli and raw asparagus for this recipe.
  • Use a different protein: I love the grilled shrimp in this salad, but you can totally swap it for another protein. This grilled tofu or grilled BBQ tempeh are both great options for a vegan version. For a non-vegan version this air fryer chicken breast or balsamic glazed salmon would both be delicious options instead of the shrimp.
  • Swap your veggies: Feel free to use whatever vegetables you have on hand. I like to add veggies that provide color and crunch but aside from that have at it! Corn, bell peppers, red onion and zucchini would all be great options.
  • Use a different green: Feel free to swap the spring mix with your favorite green. Spinach or romaine lettuce would be my second choice.
  • Use a different dressing: I love the simple lemon dressing, but you can totally switch it up! This salad would also be delicious with my apple cider vinaigrette dressing, white balsamic vinaigrette dressing, balsamic vinaigrette or just a drizzle of extra-virgin olive oil
Drizzling dressing onto a bowl of grilled shrimp salad.

Prepping Grilled Shrimp Salad Ahead of Time

This salad is super simple to throw together, and prepping it in advance helps it come together so quickly! Here’s what I recommend to do the day before:

  1. Chop cabbage, dice tomatoes and slice cucumber. Store in an airtight container in fridge.
  2. Cook your quinoa and store in a container in fridge.
  3. Whisk together dressing and store in a mason jar or separate container in the fridge.
  4. Roast asparagus. Cool and store in fridge.
  5. Blanch broccoli. Although it only takes minutes, this could still be done in advance. Store in fridge in an airtight container.
  6. Grill shrimp and once cooled store in a separate container.
  7. When you’re ready to serve – place spring mix in two bowls, add all prepared ingredients evenly between bowls, slice and add avocado and drizzle with dressing.
Two bowls of grilled shrimp salad.

More Shrimp Recipes to Try

Be sure to check out all of the shrimp recipes as well as the full collection of salad recipes here on EBF!

Grilled Shrimp Salad

4 from 8 votes
Grilled shrimp salad with quinoa, broccoli and roasted asparagus! Prepare everything ahead of time and throw it into a bowl for a quick and easy lunch or dinner.
Overhead photo of a bowl of grilled shrimp salad.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2

Ingredients

Instructions
 

  • Bring a pot of water to a boil. In a large bowl, fill with half ice and water. Cut up the broccoli while you wait for the water to boil. Carefully, add in broccoli and cook for 1 to 2 minutes. The broccoli will become tender and bright in color. Scoop out broccoli with a slotted spoon quickly and immediately move into the ice water, keeping it in there for for about 30 seconds. Drain in a colander and set aside.
  • Follow linked recipe for the roasted asparagus. Set aside.
  • Add 2 cups of spring mix to each salad plate/bowl and top with the shrimp, broccoli, asparagus, cabbage, cucumbers, tomato, avocado, and quinoa. Drizzle with lemon dressing and enjoy!

Nutrition

Serving: 1/2 recipe Calories: 297kcal Carbohydrates: 32g Protein: 28g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 149mg Sodium: 551mg Potassium: 1197mg Fiber: 11g Sugar: 7g
Course: Salad
Cuisine: American
Keyword: grilled shrimp salad

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    24 comments
    1. RunDreamAchieve
      May 5, 2019 AT 10:26 am

      5 stars
      Outstanding post Brittney. I am a huge seafood lover and that salad recipe has been added to my favorites. You have a great blog as well. Continued success.

    2. Anne
      August 3, 2016 AT 3:59 pm

      This salad looks absolutely amazing!

    3. Steve
      April 21, 2013 AT 11:21 pm

      5 stars
      I don’t even remember what I was looking for when I came across your blog. I’ve enjoyed it but I just had to comment on how much I have enjoyed this salad! This quickly became one of my favourite meals!

      Steve

    4. Liz @ iheartvegetables
      April 26, 2012 AT 7:28 pm

      Yummm!!! I need to try balsamic on my veggies the way I do on my salad! I actually just bought some yesterday!

      Can’t wait for our run tomorrow!!! 🙂

    5. Anna
      April 26, 2012 AT 6:18 pm

      Congratulations on Top9! Scrumptious looking salad!

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