Grilled Shrimp Summer Salad – Grilled shrimp is placed on top of a bed of romaine lettuce, sliced avocado, and sprinkled with grilled corn cut off the cob and a homemade green goddess dressing.
Grilling and summer go hand and hand. And so does yummy fresh produce. But what if I told you I could combine all of those into a delicious refreshing, yet smoky salad? Didn’t think it was possible? Think again!
This Grilled Shrimp Summer Salad is loaded with grilled treats to give it just the right amount of char and smoky flavor. First we grill some of the romaine. Then comes the grilled corn and the grilled shrimp. It’s all tossed in a homemade green goddess dressing made with tons of green herbs. It’s tangy and flavorful and most-definitely my favorite part of this whole salad.
Before we dive more into this recipe, let’s look at this gorgeous salad!
Making this salad
Green goddess dressing
The first thing you want to do when making the salad is the dressing. It tastes best when the ingredients have time to sit and develop flavor together.
This dressing is a green goddess dressing, which simply means it’s a creamy dressing made with tons of herbs, including green onions (scallions), parsley, and basil. It also has lemon juice and anchovies, which give the dressing a slight resemblance to Caesar dressing.
To make the dressing, you simply blend the ingredients together in a food processor.
Grilling the ingredients
One of the key characteristics of this salad are the charred marks from the grill. Instead of simply grilling the protein in this salad, we’re also grilling the corn and some of the romaine lettuce.
To grill each of the components of this salad, we must turn the grill heat on super high. This ensures we get those gorgeous grill marks without overcooking the food. This is especially important for the romaine because we are just grilling it for the char marks, which should only take about 1 minute. Any longer and the lettuce will wilt too much.
Next, we grill the corn and the shrimp. Before adding them to the grill, they are brushed with a little olive oil and sprinkled with salt and pepper. The corn will take about 8 minutes to cook but the shrimp only takes 3 minutes MAX.
Once the dressing is made and the salad is grilled, it’s time to toss everything together and enjoy!
Tips & Tricks
- The dressing gets better as it sits and the flavors develop. If you can, make it a few hours before needing it.
- In order to get great grill marks, leave the food undisturbed until you need to flip it. And only flip it once!
- The bigger the shrimp, the easier they are to grill. Imagine having to flip a bunch of those teeny shrimp? Super small shrimp will also cook very quick and they could fall in-between the grates. So get the jumbo size for this recipe!
- Do not grill the romaine ahead of time. It needs to be eaten right after grilling because it will start to wilt once it gets warm.
Grilled Shrimp Summer Salad
For the green goddess dressing:
- 6 scallions roots removed
- 1 cup fresh parsley leaves
- 1 cup fresh basil leaves
- ½ cup mayo
- ½ cup greek yogurt
- 5 fillets canned anchovies (about ½ ounce)
- ⅓ cup fresh lemon juice
- 1 clove garlic
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
For the salad:
- 4 heads romaine lettuce
- ¼ cup olive oil
- 3 ears corn husks removed
- 1 pound jumbo raw shrimp peeled, deveined
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 medium avocado
- green goddess dressing recipe above
- Add all green goddess ingredients to a food processor and blend until smooth. Cover and refrigerate while you make the rest of the salad.
- Turn on grill super high – 550 degrees. Brush grates with a little olive oil. Cut 1 head of romaine in half, lengthwise. Brush the grilled side with olive oil and place onto hot grill to get some char. it should take no more than 2 minutes to get there. Remove from heat and set aside to cool. Cut the rest of the romaine heads into pieces and place into a large bowl. Set aside.
- Brush corn with olive oil and sprinkle with salt and pepper. Grill for 8 minutes. In the meantime, prep the shrimp. Place raw shrimp into medium bowl. Add 1½ teaspoon salt and ½ teaspoon ground black pepper and 2 tablespoons olive oil. Toss together. Place shrimp onto hot grill grates to cook for 2 minutes. Flip and cook for 1 more minute. Remove shrimp and set aside to cool. Remove corn. Turn off grill.
- Cut corn off the cobb and toss into salad. Split the salad among 4 large plates. Top each with shrimp. Cut grilled romaine halves into half again to give you 4 pieces. Place one grilled piece onto each plate. Cut avocado and place some on each plate. Split grilled shrimp among each plate. Drizzle each salad with the green goddess dressing.