Grilled Shrimp Salad with Citrus Dressing Recipe

Ash Tyrrell

Grilled Shrimp Salad with Citrus Dressing Recipe

I still remember the first time I made this grilled shrimp salad with citrus dressing—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.

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Prep Time 15

Cook Time 10

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.
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.

Notes

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.