Grilled Shrimp Salad with Garlic Parmesan Italian Vinaigrette
This Grilled Shrimp Salad with Garlic Parmesan Italian Vinaigrette is summer perfection. You’ll be full and satisfied without feeling like you need a nap when you’re done!
Disclosure: I’m excited to partner with Marie’s Dressing to bring you this grilled shrimp salad. I have been compensated for my time, but all opinions are always my own. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.
Summer isn’t over yet! Thank goodness for that. It is going waaaay too quickly, though. But there’s still time for plenty of colorful, crisp summer food. Well, if you ask me, that’s something I plan to eat year-round. I might even use the grill year-round if Michigan is kind to us! (That probably won’t happen, but thank goodness for a grill pan.)
Typically Ben does the grilling (even when I ask him to grill stranger things like grilled pizza or stuffed portobello mushrooms), but this year I’ve been delving more and more into it. Perhaps it has to do with his ridiculously long hours at work, or maybe it’s just my independent, I-can-do-all-things spirit.
It’s actually really fun to throw on my sunglasses and head outside to stand in the bright sunshine by the hot grill. It could be that I just love being in our new backyard, surrounded by apple trees and wildlife. I feel like this year I’m more relaxed and can really fully enjoy it. Last year, we didn’t even move in until early September. What a whirlwind that was! I’m thankful for this year feeling much, much, much calmer. (Knock on wood.)
Ben had the kids out and about on the day I developed this grilled shrimp salad recipe. He knows that it’s nearly impossible for me to work during the week and I’m so grateful that he helps out with the kids on the weekends so I can cook and photograph these recipes for you guys.
So, the grilling was up to me.
I’m embarrassed to admit it, but at first I couldn’t start the grill. I just couldn’t get it going. Lame, right? Thankfully, it gave me the opportunity to test this recipe out on the grill pan. I’m happy to say that it works great that way as well. The only downside is that you have to wash the grill pan, which is one of my least favorite kitchen tasks ever.
One of the things I love about fresh food, like this grilled shrimp salad, is that you’re left feeling satisfied after eating it, without being overstuffed. (Like me the other day, when it was too many chips at a popular fast-casual Mexican chain. I just can’t resist the guacamole!)
This colorful salad will leave you “happy full.” Happy-full is much better than I-can’t-move-I-need-a-nap-full, am I right?
If you love grilled shrimp, try shrimp kabobs with pineapple. Marinated in a zesty homemade teriyaki sauce, they are so good!
So let’s talk about this salad for a second. I teamed up with Marie’s® Dressing to make this quick dish even easier by using their Garlic Parmesan Italian Vinaigrette to dress it. You’ll be excited to hear that in addition to using real, premium ingredients, all 40+ (40+!!!) Marie’s flavors now feature non-GMO oil. This Garlic Parmesan Italian Vinaigrette gives the recipe a great burst of fresh-tasting flavor—not only as the dressing, but also as a quickie marinade on the shrimp.
The best thing is, it’s ready in 15 minutes. You’re busy, I’m busy, we’re all busy. Toss those shrimp in a bit of the salad dressing, chop up your veggies, pile up the greens, and then grill the shrimp. The shrimp cook in less than 5 minutes and you’re ready to eat.
If you love shrimp salads but don’t want to grill, try this shrimp salad with mango and avocado. The homemade honey lime dressing is so good!
- 4-5 frozen raw jumbo shrimp (peeled, deveined, tail-off), thawed
- 3 tablespoons Marie’s® Garlic Parmesan Italian Vinaigrette, divided
- 1 cup firmly packed fresh arugula
- 1/4 cup thinly sliced radicchio
- 1 tablespoon flat leaf Italian parsley
- 1/2 small carrot, peeled and cut into ribbons using vegetable peeler
- 4-5 grape tomatoes
- 1/4 avocado, cut into cubes or slices
- If using wooden skewers, soak in water for 1 hour.
- Pat shrimp dry with paper towel and toss in a bowl with 1 tablespoon Marie’s Garlic Parmesan Italian Vinaigrette dressing. Place in fridge while prepping other ingredients (about 15 minutes).
- Heat grill to medium-high heat (350-400°F) or grill pan to high heat.
- Skewer 4-5 shrimp on a wooden skewer.
- Grill shrimp 2 minutes on each side or until cooked through but not overcooked.
- Arrange all greens and vegetables on a plate or in a bowl. Toss or drizzle with Marie’s Garlic Parmesan Italian Vinaigrette dressing. Top with cooked shrimp and serve immediately.
Note: Actual nutrition may vary depending on how recipe is prepared. Marie's Dressing is not responsible for preparation of this nutritional information. Please see full disclosure for more details regarding nutritional information.
Nutrition Information:Yield: 1 Serving Size: 1 salad
Amount Per Serving: Calories: 338Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 110mgSodium: 932mgCarbohydrates: 32gFiber: 10gSugar: 10gProtein: 19g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Ben actually loves when I cook shrimp, so he was happy about this!
Changes I would make: None are necessary, but of course, if you have other vegetables on hand, feel free to substitute and have fun and make this your perfect salad.
Difficulty: So easy!