Grilled Shrimp Salad with Raspberry Vinaigrette

5 from 1 vote

Grilled Shrimp Salad with Raspberry Vinaigrette

Crisp salad greens, grilled shrimp, sweet raspberries, creamy avocado and tender hearts of palm make for a hit summer salad. You can even grill the shrimp ahead, chill and use for lunch the next day, which is how this recipe came to be. The raspberry vinaigrette doubles as marinade for the shrimp and dressing for the salad.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, lunch, Main Course

Cuisine: American

Servings:

Calories: 467kcal

Author: Sally Cameron

Ingredients

Raspberry Vinaigrette

½ cup avocado oil or olive oil
⅓ cup raspberry vinegar see note below on vinegar
1 pinch sea salt
1 pinch ground black pepper

Grilled Shrimp Salad

1 ¼ pounds large shrimp preferably wild
1 large ripe avocado
1 container fresh raspberries
1 can hearts of palm drained
6-8 ounces dark salad greens of choice
1 ½ tablespoons fresh chopped cilantro or parsley optional

Instructions

Prepare shrimp

If shrimp are not already cleaned, peel and devein them, rinse gently under a trickle of cold water and set aside on paper towels to dry.

Make marinade

In a small bowl, whisk together the oil and vinegar. Add a pinch of salt and pepper. Reserve ½ a cup of the vinaigrette in a small bowl to use for dressing the salad.

Marinate shrimp

Add the cleaned shrimp to the rest of the marinade and toss to coat. Allow them to marinate at room temperature for about 30 minutes. While shrimp are marinating, prepare the grill, grill pan or broiler. Quarter the avocado, slice the hearts of palm crosswise. Place salad greens in four bowls.

Grill shrimp

Cook the shrimp, turning once, just until they are pink, about 2 minutes per side. Add the shrimp to the salad bowl along with the berries, avocado quarter, and hearts of palm. Garnish with freshly chopped cilantro or parsley if desired. Drizzle with 2 tablespoons of vinaigrette per person and serve.

Notes

Depending on the natural sweetness of your vinegar you may need to add a little more oil. Taste it and adjust for your preference. If it needs sweetness, add a little honey. The traditional ratio for a vinaigrette is 3:1, oil to vinegar, and adjust from there for your preferred taste.

For shrimp, I use the 16-20 size. If you can't get them, smaller shrimp work just fine and are more budget friendly. Figure 16 ounces to serve 4 for lunch and 4-6 ounces for a dinner size or for bigger appetites.

Nutrition