You want something light and fresh for dinner that doesn’t keep you stuck in the kitchen all night. This Grilled Shrimp Salad hits that balance of smoky, sweet, and tangy flavors perfectly.
This recipe relies on high-contrast ingredients. The smokiness from the paprika-dusted shrimp cuts right through the sweetness of the watermelon. Using frisee adds a nice crunch and a slightly bitter edge that keeps the salad from feeling too one-note. It is a straightforward dish that feels special enough for company but is simple enough for a Tuesday night.
Ingredient Notes
Shrimp: Use peeled and deveined shrimp to keep prep time short. If you buy them frozen, make sure they are fully thawed and patted dry before marinating.
Watermelon: Seedless watermelon is easiest to work with for dicing. Keep the cubes roughly the same size as your cherry tomatoes for a balanced bite.
Frisee: This green holds up well to the dressing without wilting immediately, but you can use any sturdy salad green if you cannot find it.
Grilled Shrimp Salad
Grilled Shrimp Salad
This refreshing summer salad features smoky grilled shrimp paired with sweet watermelon, tangy feta, and fresh basil. It is a light and vibrant meal perfect for warm weather.
Combine the shrimp, smoked paprika, and 2 tablespoons of lemon juice in a bowl, tossing well to coat.
Let the shrimp sit for 5 minutes to absorb the flavors before threading them onto skewers.
Preheat your grill to medium-high heat and cook the shrimp skewers for 2 minutes per side until they are opaque and cooked through.
Whisk the remaining 2 tablespoons of lemon juice with the honey and olive oil in a small jar or bowl until the dressing is smooth.
Place the torn frisee in a large bowl and drizzle with 3 tablespoons of the prepared dressing, tossing gently to coat.
In a separate bowl, combine the tomato wedges, cherry tomatoes, watermelon, feta, and sliced basil with 2 tablespoons of the dressing.
Divide the dressed frisee among four plates, top with the watermelon and tomato mixture, and finish each serving with the grilled shrimp skewers.
Keyword Grilled Shrimp Salad
Tima’s Tips
If you are using wooden skewers, soak them in water for at least 20 minutes before grilling to prevent them from burning.
Don’t overcook the shrimp; they only need about 2 minutes per side to stay tender.
Variations
Add a pinch of red pepper flakes to the dressing if you enjoy a subtle hint of heat.
Swap the feta for goat cheese if you prefer a creamier texture.
Toss in some toasted pine nuts for extra crunch.
Storage
This salad is best eaten immediately while the shrimp is warm. If you have leftovers, store the shrimp and the salad components in separate airtight containers in the fridge for up to one day.
Common Questions I Get
Can I grill the shrimp without skewers?
Yes, you can cook the shrimp directly on the grill grates if they are large enough, or use a grill basket to prevent them from falling through.
Can I make the dressing ahead of time?
Yes, you can whisk the dressing ingredients together and keep it in a sealed jar in the refrigerator for up to two days.
Is this salad filling enough for a main course?
With 1.5 pounds of shrimp, this salad provides plenty of protein to serve as a light main course for four people.
If you make this, let me know how it turned out in the comments below — I'd love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
