Grilled Shrimp Salad

Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 6 servings


  • 2 tablespoons minced fresh garlic
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon freshly ground pepper
  • sea salt to taste
  • 2 tablespoons honey
  • 2 pounds large shrimp peeled and deveined
  • 1 tomato chopped
  • 1 cucumber sliced
  • 6 cups chopped Romaine lettuce
  • 2 cups chopped arugula
  • DRESSING of your choice


  • Mix the first 6 ingredients in a large bowl until completely blended. Add shrimp and toss until they are evenly coated with the mixture.
  • Cover and refrigerate for 1 hour.
  • Preheat an outdoor grill for medium heat.
  • Place shrimp on grill and cook for 3 minutes. Turnover and cook 2 minutes more or until opaque in the center.
  • Toss the next 4 ingredients together (tomato through arugula), and top with shrimp and dressing of your choice. Serve immediately.


VEGETARIAN: Use eggplant in place of the shrimp.
GLUTEN FREE: Make sure spices are gluten free.
NUTRITION: 293 Calories; 12g Fat; 33g Protein; 14g Carbohydrate; 2g Dietary Fiber; 230mg Cholesterol; 235mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.
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