Name: Grilled Shrimp & Avocado Salad Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: American
Ingredients: 1 pound large shrimp (peeled and deveined); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; 6 cups mixed greens; 1 avocado (sliced); 1 cup cherry tomatoes (halved); 1/4 red onion (thinly sliced); 1/4 cup crumbled feta cheese; Juice of 1 lemon; Extra olive oil for drizzling (optional)

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If there’s one dish I find myself craving as soon as the weather turns warm (or let’s be honest, whenever I want something delicious and vibrant), it’s this Grilled Shrimp & Avocado Salad. Picture juicy, smoky shrimp served atop a bed of crisp greens, creamy avocado, sweet tomatoes, and salty feta, all brightened with just a squeeze of lemon. The play of flavors and textures is pure magic, making this salad as perfect for a light lunch as it is for an elegant al fresco dinner. If you love a salad that feels like a full meal, bursting with color and goodness, you cannot miss out on this Grilled Shrimp & Avocado Salad!

Grilled Shrimp & Avocado Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this salad lies in how simple but essential each ingredient is. Every element brings its own magic, from the smoky spice of grilled shrimp to the tang of lemon and creamy richness of avocado. Here’s what you’ll need, with tips for making every bite count:

1 pound large shrimp (peeled and deveined): The star of the show—look for large, firm shrimp for that juicy, meaty bite.
2 tablespoons olive oil: Adds richness to the shrimp marinade and ties the salad together with its fruity flavor.
1 teaspoon garlic powder: Gives a warm, savory depth to the grilled shrimp without overpowering the dish.
1/2 teaspoon smoked paprika: The secret weapon for a whisper of smokiness that makes the shrimp unforgettable.
Salt and black pepper to taste: Because every ingredient needs a touch of seasoning to shine.
6 cups mixed greens: Choose your favorite blend—peppery arugula, baby spinach, or crisp romaine all work beautifully here.
1 avocado (sliced): Brings creamy, buttery richness and satisfying texture to every forkful.
1 cup cherry tomatoes (halved): Sweet and juicy, they add color and a burst of freshness.
1/4 red onion (thinly sliced): For a hint of bite and gorgeous color contrast in the salad.
1/4 cup crumbled feta cheese: Adds tang, creaminess, and a hint of salt—perfect for rounding out the flavors.
Juice of 1 lemon: Just the fresh, zesty kick that wakes up every other ingredient.
Extra olive oil for drizzling (optional): A final drizzle brings the whole salad together and adds a silky finish.

How to Make Grilled Shrimp & Avocado Salad

Step 1: Marinate the Shrimp

Start by placing your peeled and deveined shrimp in a mixing bowl. Add the olive oil, garlic powder, smoked paprika, a big pinch of salt, and plenty of black pepper. Toss everything together so the shrimp are beautifully coated in those bold flavors. If you have a few extra minutes, let the shrimp marinate for about 15 minutes—this step ensures maximum flavor and succulence.

Step 2: Grill the Shrimp

Preheat your grill or grill pan over medium-high heat. Lay the shrimp out in a single layer and grill for 2 to 3 minutes on each side. You’re looking for juicy, opaque shrimp with gorgeous grill marks and a little bit of char—which brings out their sweet, briny flavor. Remove them from the heat and set them aside while you build your salad.

Step 3: Assemble the Grilled Shrimp & Avocado Salad

In a large salad bowl, combine your mixed greens, creamy avocado slices, halved cherry tomatoes, thinly sliced red onion, and crumbled feta cheese. Gently layer the grilled shrimp on top so they’re front and center—let’s face it, they deserve to be! The colors at this stage are irresistible and set the stage for a memorable meal.

Step 4: Dress and Toss

Drizzle the entire salad with the juice of one fresh lemon, and if you like, add a touch more olive oil for silkiness. Give everything a delicate toss; you want to distribute the flavors without bruising those lovely avocado slices or mixed greens. It’s ready to serve and best enjoyed immediately to capture all the fresh, lively flavors of your Grilled Shrimp & Avocado Salad.

How to Serve Grilled Shrimp & Avocado Salad

Garnishes

For an extra sprinkle of color and flavor, try adding chopped fresh herbs like cilantro or parsley just before serving. A dusting of toasted pepitas can add crunch, while a few extra lemon wedges on the side give everyone the option for more bright flavor. If you have some flaky sea salt on hand, a tiny pinch will take your salad to the next level.

Side Dishes

This Grilled Shrimp & Avocado Salad stands beautifully on its own, but it also pairs well with crusty baguette slices or warm, herby flatbread for mopping up all those zesty juices. If you’re serving a crowd, consider a simple soup to start—chilled gazpacho or herbed potato leek are favorites. Light rosé or sparkling water with citrus makes a fantastic accompaniment too!

Creative Ways to Present

Why not wow your guests by serving the Grilled Shrimp & Avocado Salad in individual bowls or even on large platter leaves for a stunning visual? For picnics or meal prep, layer the salad ingredients in mason jars (with the dressing at the bottom and shrimp and greens on top) so it stays ultra-fresh. You can even build this salad into a low-carb wrap using collard greens or large lettuce leaves for a fun handheld meal.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (rare, but it happens!), store your Grilled Shrimp & Avocado Salad in an airtight container in the refrigerator. For best results, keep the greens and grilled shrimp separate from the avocado and feta until you’re ready to eat to preserve the texture and freshness. Try to enjoy leftovers within 1 to 2 days.

Freezing

While the shrimp can be frozen before grilling, the assembled salad isn’t suitable for freezing—avocado, fresh greens, and tomatoes don’t thaw well and can become mushy. If you want to get ahead, feel free to freeze your marinated, raw shrimp, then thaw and grill fresh for each salad batch.

Reheating

If you’d like to serve the Grilled Shrimp & Avocado Salad warm, lightly reheat the shrimp in a skillet or microwave for just a minute or two—don’t overdo it, or they’ll get rubbery. Place them over freshly assembled salad ingredients so the greens remain crisp and vibrant, and the avocado stays perfectly creamy.

FAQs

Can I use frozen shrimp?

Absolutely! Just make sure your shrimp are fully thawed and patted dry before marinating and grilling. This ensures they cook evenly and develop those beautiful grill marks that make the Grilled Shrimp & Avocado Salad so enticing.

Is there a dairy-free option?

Yes! Simply leave out the feta cheese or substitute it with a sprinkle of chopped nuts or a vegan cheese alternative. The salad will still taste incredibly fresh and flavorful, and the avocado brings all the creaminess you need.

Which greens work best for this salad?

You have lots of options! A mix of tender baby spinach, peppery arugula, and hearty romaine creates a gorgeous base for the Grilled Shrimp & Avocado Salad. Choose your favorites or use whatever’s freshest at your local market.

Can I make this salad ahead of time for a party?

You can! Grill the shrimp and prep your veggies a few hours ahead, then assemble just before serving. Wait to add the avocado and dressing until the last minute to keep everything looking and tasting fabulous.

What other proteins can I use instead of shrimp?

If you’re in the mood to mix things up, try grilled chicken, salmon, or even tofu as an alternative protein. The flavors in the salad are flexible enough to welcome a variety of main ingredients, but of course, nothing beats classic Grilled Shrimp & Avocado Salad!

Final Thoughts

This Grilled Shrimp & Avocado Salad is light yet satisfying, and always a hit—whether you’re making it for yourself, family, or guests. It’s quick enough for a weeknight dinner yet special enough for any summertime gathering. I can’t wait for you to experience that first bite and see why this salad has become a cherished favorite in my own kitchen!

Grilled Shrimp & Avocado Salad Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 21 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Grilled Shrimp & Avocado Salad is a perfect blend of flavors and textures, combining juicy grilled shrimp with creamy avocado, fresh vegetables, and zesty feta cheese, all tossed in a refreshing lemon dressing.

Ingredients

Scale

For the Shrimp:

1 pound large shrimp (peeled and deveined)
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste

For the Salad:

6 cups mixed greens
1 avocado (sliced)
1 cup cherry tomatoes (halved)
1/4 red onion (thinly sliced)
1/4 cup crumbled feta cheese

For the Dressing:

Juice of 1 lemon
Extra olive oil for drizzling (optional)

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Instructions

Prepare the Shrimp: Toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper.
Grill the Shrimp: Preheat a grill or grill pan, then grill the shrimp for 2–3 minutes per side until cooked.
Assemble the Salad: In a salad bowl, combine greens, avocado, tomatoes, onion, and feta. Top with grilled shrimp.
Dress and Serve: Drizzle lemon juice and olive oil over the salad, toss gently, and serve.