Recipes · Cooking tips · Techniques

Grilled Shrimp Salad

Grilled Shrimp Salad

This grilled shrimp salad is light, refreshing and delicious. If you want to keep dinner simple, this is the dish to make. Large shrimp are skewered and seasoned with just a little sprinkle of blackening seasoning. That’s it. Grill them up, prep a simple salad and dinner is done, perfect for hot summer nights!



1 lb. Large Shrimp, peeled and deveined

About ¼ tsp. Cajun Style Blackening Seasoning, or Cajun seasoning

4 Servings of Lettuce, use your favorite variety

2 Ripe Tomatoes, sliced or quartered

Favorite Salad Fixings, cucumbers, carrots, radishes, etc.

Favorite Salad Dressing


You will also need:

4-5 Large Bamboo Skewers


Place the bamboo skewers on a sheet pan, large enough so they fit lying flat. Cover the skewers with water. Soak them for at least one hour. Soaking the skewers will keep them from burning while on the grill, so try not to skip this step.


Prepare and grill the shrimp

After peeling and cleaning the shrimp, pat them dry with a paper towel and set aside.


Skewer the shrimp, butting them up against each other lightly, but don’t over-crowd the skewer. Season the shrimp lightly on both sides with the Cajun style blackening seasoning, set aside.


Preheat the grill to medium-low. Cook the shrimp for approximately 5 minutes per side until they’re cooked through. Shrimp cook very quickly, keep an eye on them, they’re done when they turn a beautiful pink color and curl. Remove the shrimp from the heat and set aside until ready to serve.


Build the grilled shrimp salad

Divide the salad ingredients into 4 individual plates. Gently slide the shrimp off the skewers using a fork or tongs, and divide them among the plates. It’s ok if you take an extra shrimp or two for yourself – you know, for the cooking tax.


Serves 4


Cook’s Notes:

You can find Cajun style blackening or Cajun seasoning in the spice aisle of most supermarkets. There are usually several brands to choose from too.


Now, I know shrimp can be quite pricey, especially larger ones that will be easy to skewer. Unless there’s a kicking sale on fresh shrimp, we usually go for the frozen, easy-to-peel, deveined variety – and buy them when they’re on sale to boot. I place the shrimp in a large colander and defrost them under running cold water while peeling them. I place the peeled shrimp on a large plate or pan and then pat them dry with a paper towel.


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