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Grilled Shrimp Salad
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Prep Time
10
minutes
mins
Cook Time
1
minute
min
Total Time
11
minutes
mins
Servings
6
servings
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
SERVING SUGGESTION:
Brown rice.
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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