Ginger Shrimp Salad

Total Time 2 hours
Servings 4 Serves


  • 1 1/2 pounds large shrimp peeled and deveined, about 30
  • 2 large shallots peeled
  • 1 2-inch piece ginger peeled
  • 3 cloves garlic peeled
  • 1/2 cup cider vinegar
  • 1/2 cup lime juice
  • 2 tablespoons raw honey
  • 1/2 cup chopped green onions
  • 1/4 cup olive oil
  • 1 teaspoon sea salt
  • 2 teaspoons freshly ground black pepper
  • 16 ounces mixed baby greens


  • DO-AHEAD TIP: Marinate shrimp for at least 2 hours (see recipe).
  • Place shrimp in a large bowl or shallow baking dish; set aside. In a blender or food processor, combine remaining ingredients except salad greens; pulse until smooth; pour mixture over shrimp. Cover and refrigerate for at least 2 hours.
  • Preheat indoor or outdoor grill to MEDIUM-HIGH. Remove shrimp from marinade and grill for 2 minutes per side or until opaque; set aside.
  • Pour marinade into a large skillet over medium-high heat; bring to a boil then reduce heat and simmer for 4 minutes; whisk for another 5 minutes; remove from heat and set aside.
  • Arrange salad greens evenly on dinner plates; top with grilled shrimp and drizzle with cooked marinade (dressing).


SERVING SUGGESTION: Serve sliced tomatoes and cucumber on the side.
Tried this recipe?Let us know how it was!