Grilled Shrimp Salad Recipe - The Cookie Rookie® (2024)

By: Becky HardinPosted: 1/17/23Updated: 10/12/23

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Why You’ll Love this Zesty Lime Grilled Shrimp Salad:

• Make Ahead: The components of this grilled shrimp salad can all be made ahead of time and then it takes only minutes to put everything together and serve.
• Healthy: Shrimp are a great source of low-fat protein, and you get lots of goodness from all of the fresh salad ingredients too!
• Quick and Easy: Simple to prep and quick to cook, this fresh and tasty salad comes together with very little effort.

Should I soak shrimp before grilling?

Although not required, it’s always a good idea to brine shrimp before cooking them. It sounds redundant because shrimp come from saltwater, but soaking them in a saltwater brine adds moisture and prevents them from drying out.

Can I grill shrimp from frozen?

Because shrimp are small and cook quickly, you actually can cook them from frozen. Cooking them from frozen actually prevents scorching and can lead to juicier shrimp. However, I recommend thawing the shrimp overnight in the refrigerator for this recipe so that the marinade can better penetrate the shrimp.

Why are my shrimp sticking to the grill pan?

Shrimp stick to the grill pan when they are too moist or the grill pan wasn’t well-oiled. For best results, pat the shrimp dry before grilling and spray the grill pan with nonstick spray.

How can I tell when shrimp are cooked?

Raw shrimp are translucent gray in color. Cooked shrimp are an opaque white color with some pink and bright red accents and 120°F internally.

Can I make grilled shrimp salad with fresh corn?

Of course you can! Canned corn is easy to find, but if you have access to fresh corn, feel free to use that instead!

• The shrimp can be grilled and stored in an airtight container in the refrigerator for up to 3 days before you plan to serve them.
• The dressing can be made and stored in an airtight container in the refrigerator for up to 3 weeks.

Store leftover fully-assembled grilled shrimp salad in an airtight container in the refrigerator for up to 1 day. Beyond that, the salad may begin to wilt and taste unpleasant. Enjoy the salad cold for best results.

I recommend storing the shrimp, dressing, and salad separately for longer storage.

• Store leftover grilled shrimp in an airtight container in the refrigerator for up to 4 days.
• Store leftover salad dressing in an airtight container in the refrigerator for up to 3 weeks.
• Store leftover undressed salad in the refrigerator for up to 3 days (wait to slice the avocado until ready to enjoy).

• You can use medium or large shrimp. Look for a 26-30 per pound size, and choose peeled and deveined shrimp to save yourself the hassle.
• You can use frozen shrimp, but I recommend letting them thaw overnight in the refrigerator in order to allow the marinade to penetrate the shrimp.
• Make sure that any shrimp you are using does not have an ammonia smell or slimy coating on the outside. This means it has gone bad.
• If you can’t find peeled and deveined shrimp, use scissors to cut through the shell along the back of the prawns, and remove the shells and tails. Rinse to remove the veins and pat dry with a paper towel.
• Pat the shrimp dry before marinating to help the marinade stick better.

Not a fan of shrimp? Try using boneless, skinless chicken breasts instead. Cook 5-7 minutes per side, or until 165°F internally. Let rest for a few minutes, then slice and add to the salad.

You can also use this shrimp marinade instead for a different flavor profile.