Grilled Shrimp and Vegetable Salad

Name: Grilled Shrimp and Vegetable Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 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); 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)

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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

Servings

Prep Time

15 minutes

Cook Time

15 minutes

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

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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

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.
Grill the shrimp for about 2-3 minutes on each side until the meat is opaque and cooked through.
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.
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 Serving Size: 4
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

dairy free

gluten free

nut free

3 comments

Kathryn Frey - Jun 09

★★★★★

★★★★★

My new favorite salad! Replaced the shrimp with salmon and just as amazing!
Kevin Clemmer - Jun 09

★★★★★

★★★★★

Flash fried the zucchini, everything else the same, ROCKED!
Ricky Trimble - Jun 09

★★★★★

★★★★★

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