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Photo Credit: Elizabeth Newman

Grilled Shrimp and Vegetable Salad

I love this grilled shrimp and vegetable salad for summer. It's a really colorful and vibrant chopped salad, and the best part is that you can grill and chop everything ahead of time, then toss it with the simple vinaigrette when it's time to serve.

This salad has a fun backstory: back when I was tasked with cooking for Prince William and Kate Middleton at a charity event in 2011 in Santa Barbara, this salad was on the menu. It was their first visit to California as a couple, so I wanted to make all the food really coastal and fresh to capture the style of the cuisine here. It was a hit, and it's been a favorite of mine ever since.

You can swap out the shrimp with any protein, too! Grilled chicken, steak, salmon - anything would be delicious here.

Grilled Shrimp and Vegetable Salad
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Grilled Shrimp and Vegetable Salad

Category

Main Course Salad Side Dish

Prep Time

15 minutes

Cook Time

15 minutes

Calories

413

Author:

Giada De Laurentiis

Image of Grilled Shrimp and Vegetable Salad

Ingredients

    For the Salad

  • Olive oil, (for drizzling)
  • 1 head romaine lettuce, (trimmed and halved lengthwise)
  • 1 ear of corn, (husk and silk removed)
  • 2 zucchini, (halved lengthwise)
  • 6 colossal or 12 extra-large shrimp, (peeled and deveined)
  • Kosher salt and freshly ground black pepper
  • 1/2 head butter lettuce, (torn)
  • 2 medium tomatoes, (chopped into 1/2-inch pieces)
  • 1 avocado, (peeled and diced)
  • For the Dressing

  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons agave nectar or honey
  • Kosher salt and freshly ground black pepper
  • 2 cups store-bought tortilla strips, (such as Mission Restaurant-Style)

Instructions

  1. Preheat a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the romaine lettuce, corn, zucchini and shrimp with olive oil. Season with salt and pepper. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender.
  2. Grill the shrimp for about 2-3 minutes on each side until the meat is opaque and cooked through.
  3. Coarsely chop the grilled lettuce and place in a large salad bowl. Using a sharp knife, remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Cut the shrimp into 1/2-inch pieces and add to the bowl. Add the butter lettuce, tomatoes and avocado to the bowl.
  4. In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.

Nutrition

Nutrition

per serving
Calories
413
Amount/Serving % Daily Value
Carbs
27 grams
Protein
26 grams
Fat
23 grams
Saturated Fat
3 grams
Cholesterol
286 milligrams
Sodium
948 milligrams
Fiber
5 grams
Sugar
10 grams

3 reviews & comments

  • Author's avatar image
    Kathryn Frey
    ★★★★★
    ★★★★★

    My new favorite salad! Replaced the shrimp with salmon and just as amazing!

  • Author's avatar image
    Kevin Clemmer
    ★★★★★
    ★★★★★

    Flash fried the zucchini, everything else the same, ROCKED!

  • Author's avatar image
    Ricky Trimble
    ★★★★★
    ★★★★★

    Just made this today………what can I say….it is just awesome!!!!!! Very easy to put together!!!

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