Description
This Grilled Shrimp Summer Salad is the ultimate warm-weather meal! Juicy grilled shrimp, smoky charred corn, creamy avocado, crisp romaine lettuce, and a homemade green goddess dressing come together for a fresh, healthy, and satisfying salad that’s perfect for lunch, dinner, or summer entertaining.
Ingredients
Scale
For the Green Goddess Dressing
- 6 scallions, roots removed
- 1 cup fresh parsley leaves
- 1 cup fresh basil leaves
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 5 canned anchovy fillets (about ½ ounce)
- ⅓ cup fresh lemon juice
- 1 garlic clove
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
For the Salad
- 4 heads romaine lettuce
- ¼ cup olive oil, divided
- 3 ears fresh corn, husks removed
- 1 pound jumbo raw shrimp, peeled and deveined
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 medium avocado, sliced
- Green Goddess Dressing
Instructions
- Add all dressing ingredients to a food processor and blend until smooth. Cover and refrigerate until ready to use.
- Preheat the grill to 550°F and lightly oil the grates.
- Cut one head of romaine in half lengthwise. Brush the cut side with olive oil and grill for about 2 minutes until lightly charred. Remove and let cool.
- Chop the remaining romaine and place it in a large serving bowl.
- Brush the corn with olive oil and season with salt and pepper. Grill for about 8 minutes, turning occasionally.
- Toss the shrimp with 2 tablespoons olive oil, salt, and pepper.
- Grill the shrimp for 2 minutes per side, flipping once, until pink and cooked through.
- Remove the corn from the grill and slice the kernels off the cob.
- Add the grilled corn to the chopped romaine and toss lightly.
- Divide the salad among four plates. Top with grilled shrimp, sliced avocado, and a grilled romaine wedge.
- Drizzle generously with the Green Goddess dressing and serve immediately.
Notes
- Pat the shrimp dry before seasoning for better grill marks.
- Don’t overcook the shrimp—they only need about 3 minutes total.
- The Green Goddess dressing can be made up to 3 days in advance.
- Grill the romaine just until lightly charred so it stays crisp.
- Store leftover dressing separately for the freshest leftovers.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (¼ recipe)
- Calories: 495 kcal
- Sugar: 7 g
- Sodium: 1080 mg
- Fat: 34 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 8 g
- Protein: 31 g
- Cholesterol: 205 mg