Grilled Shrimp Salad Recipe

Name: Grilled Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic; 1 shallot, minced; 1/4 cup extra-virgin olive oil, plus 1 tablespoon; 2 tablespoons sherry vinegar; 1 1/2 packed cups basil leaves; Pinch red pepper flakes; 1/2 lemon, juiced; Pinch kosher salt and cracked black pepper; 10 (21 to 25) shrimp; Wooden skewers, soaked in water for at least 20 minutes; 2 bulbs fennel, thinly sliced; 3 packed cups baby arugula; 2 cups halved cherry tomatoes; 2 tablespoons grated Parmesan

Servings: persons

1 clove garlic
1 shallot, minced
1/4 cup extra-virgin olive oil, plus 1 tablespoon
2 tablespoons sherry vinegar
1 1/2 packed cups basil leaves
Pinch red pepper flakes
1/2 lemon, juiced
Pinch kosher salt and cracked black pepper
10 (21 to 25) shrimp
Wooden skewers, soaked in water for at least 20 minutes
2 bulbs fennel, thinly sliced
3 packed cups baby arugula
2 cups halved cherry tomatoes
2 tablespoons grated Parmesan

1
In a food processor, pulse the garlic, shallots, 1/4 cup oil and sherry vinegar until well incorporated.
2
Add the basil leaves, red pepper flakes, lemon juice, salt, and pepper.
3
Pulse to combine.
4
Remove the mixture from the food processor and add it to a large bowl.
5
Reserve a small amount of marinade in another bowl for finishing the shrimp.
6
Toss the shrimp in the marinade and thread them onto skewers.
7
Heat a grill pan to high and cook the skewers for 2 minutes on each side.
8
Remove them from grill and add them to the bowl with the reserved marinade.
9
Add the fennel, arugula and tomatoes.
10
Toss lightly to evenly coat.
11
Arrange the salad on serving plates and sprinkle with Parmesan.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 clove garlic, 1 shallot, minced, 1/4 cup extra-virgin olive oil, plus 1 tablespoon, 2 tablespoons sherry vinegar, and more.

Yes, Grilled Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions