Grilled Shrimp Salad with Citrus Vinaigrette
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This Grilled Shrimp Salad with Citrus Vinaigrette is fresh, light, and full of texture. Juicy grilled shrimp, crisp romaine, sweet oranges, and crunchy almonds come together with a zesty homemade vinaigrette that adds brightness to every bite!
Sheila’s Recipe Snapshot for Grilled Shrimp and Salad
A fresh and balanced salad with grilled shrimp and citrus dressing that’s simple to make and full of flavor.
This grilled shrimp salad with citrus vinaigrette is a light and refreshing dinner that’s perfect for warm evenings when you want something fresh but satisfying!
A combination of fresh orange juice and lime juice forms the base of the simple citrus vinaigrette, which serves as both a marinade for the shrimp and a dressing for the salad.
The sweet-tangy flavor pairs beautifully with crisp romaine, juicy orange slices, and the charred edges of freshly grilled shrimp. It’s the kind of meal that feels bright and vibrant, without being fussy!
What I love most is that there’s very little olive oil in the recipe, so the dressing doesn’t weigh anything down. We grilled half a lime and squeezed it over the shrimp right before serving for an extra layer of flavor, and it was so good!
With sliced almonds for crunch and sesame seeds for texture, this salad is packed with flavor and texture, and it’s so easy to prepare!
Ingredient Notes for Grilled Shrimp Salad
For the Citrus Vinaigrette
- Orange Juice | Adds sweetness to the vinaigrette with a fresh citrus flavor.
- Lime Juice and Zest | Brightens up the dressing with tang and a hint of bitterness from the zest.
- Dijon Mustard | Helps emulsify the vinaigrette while adding a subtle kick.
- Honey | Balances the acidity in the dressing with a touch of sweetness.
- Olive Oil | Gives the vinaigrette its smooth, rich texture.
- Salt and Pepper | Add salt and pepper to taste!
For the Grilled Shrimp Salad
- Shrimp | Grilled until just cooked, the shrimp absorb the citrus marinade and for a tender, juicy bite. I used raw shrimp with the tail on, but you can opt for fully peeled shrimp if you prefer.
- Romaine | A crisp base that holds up well to the dressing and grilled shrimp.
- Red Bell Pepper | Adds sweetness and crunch.
- Red Onion | Thinly sliced for a bit of sharpness and contrast.
- Orange Slices | Juicy and fresh, they mirror the flavors in the dressing.
- Toasted Sliced Almonds | Bring toasty flavor and crunch.
- Sesame seeds | Optional for added texture.
Variations and Substitutions
- Shrimp: Substitute with grilled chicken, salmon, or white beans if you prefer.
- Romaine: Use mixed greens, arugula, or baby spinach for a different base.
- Orange: Swap with blood oranges, mandarins, or even grapefruit slices.
- Almonds: Try toasted cashews, pistachios, or sunflower seeds for a nut-free version.
- Dijon Mustard: Whole-grain mustard works well too, if you prefer a more textured dressing.
How to Make Grilled Shrimp Salad and Citrus Vinaigrette
This salad comes together fast with a flavorful citrus dressing and just a few fresh ingredients — perfect for warm days when you want something light but satisfying.
MAKE THE BASE OF THE DRESSING. In a small bowl, whisk together the orange juice, lime juice and zest, Dijon mustard, and honey until well combined.
ADD OLIVE OIL. Slowly drizzle in the olive oil while whisking continuously, until the dressing is smooth and fully blended. Season with salt and pepper to taste. Set aside 3 tablespoons of the vinaigrette to use for the shrimp.
PREHEAT & PREP SHRIMP. Preheat the grill to medium-high heat. While the grill heats, thread the shrimp onto skewers and brush them with the reserved vinaigrette.
ASSEMBLE THE SALAD. Place the chopped romaine in a large bowl, then arrange the red bell pepper, red onion, and orange slices over the top.
GRILL THE SHRIMP. Cook the skewers for about 3 minutes on each side, or until the shrimp are pink and opaque.
FINISH THE SALAD & SERVE. Drizzle the remaining vinaigrette over the salad and gently toss to coat. Top with the grilled shrimp and sprinkle with toasted almonds and sesame seeds, if using. Serve immediately.
More Recipe Success Tips
Storage Tips
- Refrigerator: Store leftover salad and shrimp separately in airtight containers. The shrimp will keep for up to 2 days and the salad for about the same, though the greens may wilt after dressing. If possible, store the dressing separately for up to 3 days as well.
- Reheating: Shrimp can be gently reheated in a skillet over medium-low heat or served cold as part of a chilled salad.
Frequently Asked Questions
Yes, just make sure they’re thawed, peeled, and patted dry before marinating and grilling.
You can cook the shrimp on a grill pan or in a skillet over medium-high heat with similar results.
You can, but freshly grilled shrimp adds much more flavor. If using pre-cooked, skip grilling and marinate briefly in the vinaigrette before serving.
Looking for More Summer Salad Recipes?
This easy grilled salmon salad and my chicken caesar salad recipe are family favorites. I have a delicious corn avocado salad, too!
What to Serve With Citrus Vinaigrette
This salad works well on its own for a light lunch or dinner, but you can round it out with a few simple sides. Serve it with peppery cheese quick bread or easy homemade yeast rolls.
It would also go well with a cup of roasted tomato soup! For something heartier, pair it with cherry tomato pasta or a prosciutto pita bread pizza!
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Grilled Shrimp Salad With Citrus Vinaigrette
Ingredients
Citrus Vinaigrette
- ¼ cup orange juice
- 1 tablespoon lime juice + ½ teaspoon zest
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ⅓ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Grilled Shrimp Salad
- 1 lb. shrimp peeled and deveined
- 6 cups chopped romaine
- ½ medium red bell pepper julienned
- ½ small red onion thinly sliced
- 1 medium orange peeled and sliced
- ¼ cup sliced almonds toasted
- sesame seeds for garnish
Instructions
Citrus Vinaigrette
- In a small bowl, whisk together the orange juice, lime juice and zest, Dijon mustard, and honey until well combined.
- Slowly drizzle in the olive oil while whisking continuously, until the dressing is smooth and fully blended. Season with salt and pepper to taste.
- Set aside 3 tablespoons of the vinaigrette to use for the shrimp.
Grilled Shrimp Salad
- Preheat the grill to medium-high heat.
- While the grill heats, thread the shrimp onto skewers and brush them with the reserved vinaigrette.
- Assemble the salad: Place the chopped romaine in a large bowl, then arrange the red bell pepper, red onion, and orange slices over the top.
- Grill the shrimp: Cook the skewers for about 3 minutes on each side, or until the shrimp are pink and opaque.
- Finish the salad: Drizzle the remaining vinaigrette over the salad and gently toss to coat. Top with the grilled shrimp and sprinkle with toasted almonds and sesame seeds, if using. Serve immediately.
Notes
- Refrigerator: Store leftover salad and shrimp separately in airtight containers. The shrimp will keep for up to 2 days and the salad for about the same, though the greens may wilt after dressing. If possible, store the dressing separately for up to 3 days as well.
- Reheating: Shrimp can be gently reheated in a skillet over medium-low heat or served cold as part of a chilled salad.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
