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Grilled Shrimp Salad with Citrus Dressing Recipe
Ben Carraoli

Grilled Shrimp Salad with Citrus Dressing Recipe

I recently made this Grilled Shrimp Salad with Citrus Dressing, and let me tell you, it was a refreshing game-changer. The smoky grilled shrimp paired perfectly with the crisp greens and that bright, tangy citrus dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Calories: 320
Ingredients Method

Ingredients
  

  • 1 pound shrimp – Go for large shrimp peeled and deveined. Fresh is best because frozen shrimp can lose some texture.
  • 2 tablespoons olive oil – For marinating and grilling the shrimp to get that perfect sear.
  • 1 teaspoon garlic powder – Enhances the shrimp’s natural flavor.
  • Salt and pepper – Keep it simple but essential for seasoning.
  • 6 cups mixed greens – A mix of arugula spinach, and romaine keeps the base crisp and flavorful.
  • 1 cup cherry tomatoes – Their natural sweetness balances the citrus dressing.
  • 1 avocado – Diced for creamy richness.
  • 1/4 cup red onion – Thin slices give a subtle peppery bite.
  • 1/4 cup feta cheese – Adds a tangy salty contrast.
  • For the citrus dressing:
  • 1/4 cup fresh orange juice – The sweet citrus base.
  • 2 tablespoons lemon juice – Brightens everything with a zesty punch.
  • 1 tablespoon honey – A natural sweetener that balances the acidity.
  • 1/4 cup olive oil – Helps emulsify the dressing and gives it a smooth texture.
  • 1 teaspoon Dijon mustard – For that tangy sharp note.
  • Salt and pepper – To season the dressing just right.

Method
 

  1. Preheat your grill to medium-high heat. While it’s warming up, toss the shrimp in olive oil, garlic powder, salt, and pepper. Make sure each piece is evenly coated because this step ensures they come off the grill flavorful and juicy.
  2. Thread the shrimp onto skewers to keep them from falling through the grates. Place them on the grill and cook for about 2–3 minutes per side, until they’re opaque with light grill marks. Be careful not to overcook—shrimp turn rubbery fast.
  3. In a small bowl, combine fresh orange juice, lemon juice, honey, Dijon mustard, and olive oil. Season with a little salt and pepper. Whisk until the mixture thickens slightly. This dressing should be tangy, sweet, and smooth.
  4. In a large salad bowl, lay down the mixed greens. Scatter cherry tomatoes, avocado cubes, red onion slices, and crumbled feta cheese over the greens. This colorful combination makes the salad look just as good as it tastes.
  5. Remove the shrimp from skewers and add them on top of the salad. Drizzle the citrus dressing generously and toss lightly so every bite has a balance of freshness, creaminess, and tang. Serve immediately for the best flavor.