I still remember the first time I made this Grilled Shrimp Salad with Citrus Dressing Recipe —it felt like summer on a plate. I wanted something fresh but filling, light yet packed with flavor. After grilling the shrimp and tossing everything together, I took one bite and knew this was going into my regular rotation.

The smoky shrimp, crisp greens, and bright citrus dressing just work beautifully together. If you enjoy meals that feel restaurant-quality but are easy at home, you might also enjoy trying the Baked Mostaccioli Recipe for a hearty pasta dish.

Ingredients Section

Here’s what I use every time I make this salad and why each ingredient matters.

Shrimp – 1 pound, large, peeled and deveined: Large shrimp hold up better on the grill and stay juicy instead of drying out.
Olive oil – 2 tablespoons: Helps the seasoning stick to the shrimp and prevents sticking while grilling.
Garlic – 2 cloves, minced: Fresh garlic gives stronger aroma and flavor than pre-minced or powdered garlic.
Salt – ½ teaspoon: Enhances the shrimp’s natural sweetness and balances the citrus flavors.
Black pepper – ¼ teaspoon: Adds mild heat without overpowering the salad.
Paprika – ½ teaspoon: Provides subtle smokiness and gives the shrimp a beautiful color.
Mixed salad greens – 6 cups: A mix of romaine, arugula, and spring greens adds crunch, freshness, and balance.
Cherry tomatoes – 1 cup, halved: Juicy and slightly sweet, they brighten the salad and add color.
Avocado – 1 large, sliced: Adds creaminess and healthy fats that mellow the citrus dressing.
Red onion – ¼ cup, thinly sliced: Gives a light crunch and sharp contrast to the sweet citrus notes.
Orange juice – ¼ cup, freshly squeezed: Fresh juice creates a naturally sweet, vibrant dressing—avoid bottled juice.
Lemon juice – 2 tablespoons: Adds acidity and freshness that keeps the salad from tasting flat.
Honey – 1 tablespoon: Softens the sharp citrus flavors and balances the dressing.
Dijon mustard – 1 teaspoon: Helps emulsify the dressing while adding depth and mild tang.
Olive oil (for dressing) – ¼ cup: Creates a smooth, rich base that ties the citrus dressing together.
Salt and black pepper – to taste: Final seasoning to adjust the dressing exactly to your preference.

Note: This recipe serves 4 people generously as a main salad. You can also enjoy something with a different twist like the New Orleans Roast Beef Po’ Boy Recipe for a flavorful sandwich alternative.

Variations

This salad is incredibly flexible, and I’ve tried a few fun twists over time.
For a dairy-free option, skip cheese entirely and add extra avocado or nuts.
To make it sugar-free, replace honey with a sugar-free sweetener or leave it out.
For more flavor, add crumbled feta, goat cheese, or a sprinkle of toasted nuts.
If you want extra greens, baby spinach or kale work beautifully in place of mixed greens.

Cooking Time

This recipe comes together quickly, making it perfect for busy days.

Prep Time: 15 minutes
Cooking Time: 8–10 minutes
Total Time: 25 minutes

Equipment You Need

Grill pan or outdoor grill – for cooking shrimp evenly with smoky flavor
Mixing bowls – for seasoning shrimp and assembling salad
Whisk – to emulsify the citrus dressing smoothly
Tongs – to flip shrimp easily while grilling
Cutting board and knife – for prepping vegetables safely

How to Make Grilled Shrimp Salad with Citrus Dressing?

This recipe flows easily from prep to plate and doesn’t require complicated steps.

Preparing the Shrimp

I start by patting the shrimp dry, which helps them grill instead of steam. Then I toss them with olive oil, garlic, salt, pepper, and paprika. This simple seasoning lets the shrimp shine without overpowering them.

Grilling the Shrimp

I heat the grill or grill pan to medium-high and cook the shrimp for about 2–3 minutes per side. Once they turn pink and slightly charred, they’re done. Overcooking makes them rubbery, so I remove them right away.

Making the Citrus Dressing

In a bowl, I whisk together orange juice, lemon juice, honey, Dijon mustard, olive oil, salt, and pepper. The dressing should taste bright and balanced, not overly sour. Fresh citrus really makes a difference here.

Assembling the Salad

I add the mixed greens, tomatoes, avocado, and red onion to a large bowl. Then I drizzle just enough dressing to lightly coat everything. Toss gently so the avocado stays intact.

Final Touch and Serving

I top the salad with warm grilled shrimp and add an extra drizzle of dressing. Serving it right away keeps the textures fresh and vibrant. The contrast of warm shrimp and cool greens is my favorite part.

Additional Tips for Making This Recipe Better

After making this salad several times, I’ve learned a few tricks that really elevate it.

I always let the shrimp rest for a minute after grilling so the juices stay inside.
I taste the dressing before adding it and adjust citrus or honey as needed.
I grill lemon or orange slices alongside the shrimp for extra presentation and flavor.
I keep the salad lightly dressed and serve extra dressing on the side.

How to Serve Grilled Shrimp Salad with Citrus Dressing?

I love serving this salad slightly chilled with warm shrimp on top. It looks beautiful on a wide platter with shrimp arranged neatly. Garnish with fresh herbs like parsley or cilantro for color. A few citrus slices on the side make it feel extra special.

Nutritional Information

This salad is light yet satisfying and packed with nutrients.

Calories: Approximately 350 per serving
Protein: High in lean shrimp protein
Carbohydrates: Moderate from vegetables and citrus
Fat: Healthy fats from olive oil and avocado

Make Ahead and Storage

This recipe works well with a little planning.

Make Ahead:
I often prep the dressing and chop the vegetables a day ahead. I keep everything separate and grill the shrimp fresh for best flavor.

Storage:
Leftovers stay fresh in an airtight container for up to 2 days in the refrigerator. I store shrimp separately from the greens to avoid sogginess.

Freezing and Reheating:
I don’t recommend freezing the salad, but cooked shrimp can be frozen for up to 2 months. Reheat shrimp gently in a pan to avoid overcooking.

Why You’ll Love This Recipe?

There are so many reasons this salad has become a favorite in my kitchen.

It’s quick and easy, perfect for weeknight dinners or lunches.
The flavors are fresh, vibrant, and customizable to your taste.
It fits many diets, including gluten-free and dairy-free options.
It feels light but still keeps me full and satisfied.

If you’re craving something fresh, flavorful, and simple, this grilled shrimp salad with citrus dressing is one you’ll want to make again and again.

Ash Tyrrell