🥗 Grilled Shrimp Salad
Grilled shrimp salad is a light plate of crisp lettuce and ripe tomatoes topped with warm grilled shrimp, dressed simply with olive oil and fresh lemon juice. The shrimp are lightly charred and juicy, contrasting with the cool, crunchy leaves. It is quick to prepare, high in protein and a popular lunch on restaurant menus.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g large shrimp, peeled
- 1 head lettuce, torn
- 2 tomatoes, in wedges
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 garlic clove, crushed
- Salt, pepper and parsley
Method
- Toss the shrimp with 1 tbsp oil, garlic, salt and pepper.
- Grill or griddle 2 minutes per side until pink and lightly charred.
- Whisk the remaining oil with the lemon juice and salt.
- Arrange lettuce and tomato, top with the shrimp and drizzle with the dressing.
How to make it lighter
- Use 1 tbsp of oil in the dressing instead of 2: 1 tbsp ≈ 120 kcal.
- Add cucumber or more leaves for volume.
- Keep the shrimp grilled rather than breaded or fried.
History
Grilled shrimp salads appear on menus all over the world, especially in coastal and Mediterranean-style restaurants, as a light main course.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →