When time is of the essence, but you still want something nutritious, a grilled shrimp salad is the way to go. It’s topped with a herby vinaigrette and packed with colorful veggies and fast-cooking chicken.
We recommend this shrimp salad with grilled shrimp for an easy evening meal. It’s loaded with all sorts of fresh veggies, a good source of protein, and a tasty dressing you created yourself. Half thanks cut the preparation time for this nutritious main dish to two methods.
Shrimp Salad with Grilled Shrimp: A Recipe
To begin, we required a protein that could be cooked quickly and with minimal effort. Frozen raw shrimp is a great contender for this. It takes little to defrost, marinate, and cook this item, and it can be done in under an hour.
An additional tip was to make a vinaigrette that may also be used as a marinade. This reduces the amount of time needed for preparation and also reduces the number of ingredients required.
A vinaigrette and a marinade for the shrimp.
- A quarter cup of chopped parsley
- a quarter of a cup of virgin olive oil
- Oregano, minced, 2 teaspoons
- In a food processor, mince 4 garlic cloves
- 1/teaspoon of lemon rind, finely minced
- Fresh lemon juice, 1/4 cup
- Mustard, about 1 tablespoon’s worth of Dijon
- One Tablespoon of Kosher Salt
- pepper, black, 1 teaspoon ground
- 16-20 large, uncooked, peeled and deveined jumbo shrimp (about 1 1/2 pounds)
- Coconut oil
Preparation steps for the salad:
- 6 cups of romaine lettuce, coarsely chopped
- Sliced, peeled, and seeded avocado for one
- Cut one English cucumber in half lengthwise and thinly slice it (about 2 cups)
- a cup of cut onions
- One-third cup of edamame, boiled and shelled as directed on the package
- A half cup of chopped parsley
- The equivalent of a quarter cup of virgin olive oil
- 1/2 teaspoon apple cider vinegar
Step 1: Whip up a marinade or vinaigrette
The vinaigrette’s first eight components are whisked together in a liquid measuring cup. This marinade will also be used to enhance the flavor of the shrimp.
Step 2: Shrimp Marinating
One serving of the vinaigrette should be poured into a very big bowl. Wrap the bowl in plastic and chill the shrimp for 30 minutes after adding the vinaigrette and tossing to coat.
But watch out for the shrimp! Because shrimp might be marinated for too long. Generally, an acidic marinade (such as citrus juice, vinegar, or buttermilk) should not be left on shrimp for more than an hour before cooking. The shrimp marinated for 30 minutes had the perfect balance of taste and texture, in my opinion.
Step 3: Fire up the grill
In the meantime, heat the grill to medium and clean the grates with a brush.
We’ve got you covered if you’re looking for ways to clean your grill grates.
Step 4: Mix the salad well
Put everything for the salad except the oil and vinegar into a big bowl.
Step 5: Grill the shrimp
Oil the grill grate and cook the shrimp for two minutes. After two to four minutes on the grill, rotate and cook until no longer opaque. (Thread shrimp onto metal or wooden skewers if using smaller shrimp.) You may get rid of the marinade.
Is there a way to keep shrimp from clinging to the grill when cooking them? You inquire: The grill grate should be wiped off with a wire brush and oiled before each use. This is especially true when cooking shrimp. Using a wire brush, quickly clean the grill grate once the grill is hot. Apply vegetable oil to the grill grate just before placing food on it. The best method is to dip a few squares of paper towel into the oil and then brush it on the barbecue grate using grill tongs.
Shrimp cooks rapidly, so keep a close watch on it. The shrimp are done cooking when they become opaque and form a C shape when bent. Overcooked if they’ve shriveled up into an O shape. Always remember that a cooked C is better than an overdone O.
Step 6: Put the finishing touches on the vinaigrette
Reserved vinaigrette, add a quarter cup of olive oil and white wine vinegar. Drizzle the salad with the vinaigrette you saved, and serve the shrimp on top.
Here are several shrimp salad variations
The best part about this salad is its adaptability; change the ingredients to make it your own! This dish is a celebration of bright tastes, so it’s no surprise that it’s loaded with green veggies, giving textural variation and providing a stunningly beautiful backdrop for the shrimp.
Make a cumin-lime-honey-cilantro vinaigrette or marinade in place of the herbaceous vinaigrette. The marinade should be doubled, half of it to be used as the vinaigrette. Substitute black beans, maize, and tomato for the cucumber and edamame in this salad.
Interested in preparing a salad with a Thai flavor? Make a vinaigrette with sesame oil, ginger, and lime, then drizzle it over a salad of fresh mint, basil, and shredded carrot. If you like, you can even throw in some pickled radishes.
You may wish to add extra ingredients to this salad if you plan on serving a large group. The beauty of this salad is that it can be customized with virtually any salad topping you can think of due to its very adaptable taste.
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