Grilled Barbequed Shrimp and Tomato Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings


  • 2 pounds shrimp peeled (fresh or frozen)
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon honey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper
  • Sea salt and freshly ground pepper to taste
  • 3 pounds halved cherry tomatoes
  • 1 small red onion diced
  • 1 cup chopped fresh basil
  • 4 tablespoons olive oil


  • In a large bowl, add shrimp, paprika, chile powder, honey, cumin, coriander, cayenne pepper, sea salt and freshly ground pepper to taste. Marinate in the refrigerator for 20 minutes.
  • In medium bowl, add tomatoes and onion. In a blender or food processor, add basil, olive oil and sea salt and freshly ground pepper to taste. Blend 1 minute. Toss with salad.
  • Heat an indoor or outdoor grill to medium heat, grill shrimp 2 to 3 minutes per side until cooked through. Toss shrimp with salad.


SERVING SUGGESTION: Crusty Loaf of Bread serve with butter.
VEGETARIAN: Replace shrimp with zucchini.
GLUTEN FREE: No changes necessary.
NUTRITION: 333 Calories; 13g Fat; 34g Protein; 22g Carbohydrate; 8g Dietary Fiber; 230mg Cholesterol; 257mg Sodium. Exchanges: 1/2 Grain; 4 1/2 Lean Meat; 2 Vegetable; 2 Fat
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