Grilled Shrimp Salad
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Last updated on Apr 04, 2025
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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.
Table of Contents
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.
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 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.
- Use a different grain: Instead of quinoa, swap in another grain like farro, rice or cauliflower rice.
- Use a different 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.
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!
Brittany’s Tips
This salad is super simple, but a few extra tips can really help it shine:
- Don’t overcook your shrimp: Shrimp cook quickly (we’re talking just 2–3 minutes per side). Keep an eye on them so they stay juicy and tender.
- Use pre-cooked quinoa: I like to batch cook quinoa at the beginning of the week to use in meals like this. It cuts down on prep time big time!
- Prep in stages: Roast the asparagus, blanch the broccoli, and cook your quinoa in advance. Then just grill your shrimp, assemble, and dig in.
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
Totally! Just make sure they’re thawed and patted dry before grilling. You can also use pre-cooked shrimp in a pinch—just warm them up slightly or serve cold.
Roasted green beans or zucchini would work well here. You could even throw in roasted sweet potatoes for something heartier.
Yes! Just skip the shrimp and maybe add some crispy chickpeas, grilled tofu, or an extra scoop of quinoa for protein.
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!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Grilled Shrimp Salad
Ingredients
- 12-14 grilled shrimp
- 2 cups raw broccoli, cut into bite size pieces
- ½ pound roasted asparagus
- ½ cup shredded red cabbage
- ½ cup sliced cucumbers
- ½ cup grape tomatoes, halved or quartered
- ½ avocado, sliced
- ½ cup quinoa, cooked and chilled
- 4 cups spring mix
- Lemon Vinaigrette Dressing
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!
Notes
- Storage: 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think I can make it in a mason jar? What would be the order?
Hi Anastasiia! Of course, I would start with the dressing at the bottom then add your veggies, quinoa and spring mix. I would recommend storing your shrimp and avocado in separate containers and adding when you are ready to eat. Hope that helps and you enjoy this recipe!
This salad is amazing! I switched out the protein with garlic butter shrimp and Trader Joe’s hot smoked lemon pepper salmon!! It was amazing!
YUM! Sounds absolutely amazing, Oriana. Thank you for sharing your review + star rating, it means so much to me!
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.
This salad looks absolutely amazing!
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
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!!! 🙂
Congratulations on Top9! Scrumptious looking salad!
Congratulations on your foodbuzz top 9, today!
Thank you CJ!
yummm! I love quick and easy and this looks de-liciousss! I always have some cooked quinoa laying around too 🙂 Its so perfect for throwing together a fast and healthy meal!
Congrats on Top 9! This one looks like a winner ;).
Thought I would pop in and I am glad I did! Lovely blog. Your recipe is lovely and well rounded and a perfect spring meal! Well done!
this salad looks really. really. really. really tasty Brittany! And you are quite the food stylist. seriously.
I also always keep cooked quinoa on hand for easy lunches at home or on the go, and also to cut down on bread. I definitely have to start roasting veggies more often, looks really good!
Yum! I’ve been eating quinoa bowls non-stop! This looks so delicious. I’m glad I finally had a chance to visit. I’ve been just swamped with work and school. Argh. I wish I had more time right now. But as always, your post brought a smile to my face. Thank you for sharing!
This shrimp salad looks lovely – and very healthy, too. I have some shrimp in the freezer so might have to give this a go this weekend 🙂
We tend to eat pretty clean generally, and cook our dinner every night rather than relying on something frozen or packaged. I am used to waiting for a good meal! Anytime my boyfriend is out, though, I go for something like primal Pad Thai or something with shrimp (hence why I keep some in the freezer) since he isn’t a big fan. Yum!
I totally agree, freshly cooked foods beat frozen and packaged meals any day! I’m intrigued by your primal Pad Thai. Do you have a recipe?
Such a great idea having roasted veggies and cooked quinoa (or other grains) on hand. I love to mix leftovers like roasted sweet potatoes or a little wild rice into dinner or lunch salads to make them a little heartier and filling.
Pineapple balsamic sounds awesome!! I agree about having things ready in the fridge – I am so much more apt to eat healthy if there is something I can throw together quickly! The salad looks awesome!
My hubby and I are huge fans of stir fries, because the combinations are seriously UNLIMITED. We just pick up a couple bags of mixed frozen veggies or grab what looks fresh from the produce aisles, along with whatever kind of meat we feel like having, and a few of our favorite seasonings/sauces.
Oh, and if not in a stir-fry: Blanched veggies are the bestest 🙂
This looks so yummy! I am on such a shrimp kick right now- definitely putting this on the list for this weekend 🙂
I just made an entire sheet pan of roasted veggies last night b/c I was getting so sick of preparing veggies for every meal throughout the day. I’m hoping to get at least 2-3 days out of them! Preparation is key when it comes to clean eating. It’s a lot easier to eat well when you have good options ready and in front of you!
Looks awesome!! I love how I feel after eating a clean and healthy salad.
The recipe sounds wonderful! Also I am absolutely hooked on their olive oils and vinegars. The traditional balsamic is outstanding! Did you pick those up during your trip to Austin?