Grilled Shrimp Salad

Grilled shrimp salad is a healthy and light recipe that makes a great weeknight dinner, or a fresh lunch on the go. Very simple to prepare. 

Gone are the days of hearty winter dishes! Spring has arrived and with it has come crisp, lighter fare. Lemongrass flavored grilled shrimp salad is the first up on my menu.

Shrimp is delicious hot, cold, spicy, or mild. It’s super versatile, good with pretty much anything, and fast to prepare.

Grilled shrimp salad

I was drawn to this recipe from Cooking Light’s new Global Kitchen cookbook because of the noodles involved. Anytime I try to serve The Hubs salad for dinner, I have make sure its packaged in a way that he’ll eat it without complaint. This generally means adding meat, but it could also mean adding noodles.

The Hubs is a carb/noodle fanatic, but me, not so much. Noodles don’t often make an appearance in our house. The surprise noodles in this bowl hidden under the greens and veggies scored me some major points. 

Spicy shrimp, cool veggies, crunchy peanuts, and noodles for The Hubs. The perfect meal in my opinion. If you had your choice to eat your PERFECT meal, what would it be?

If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!

More healthy shrimp recipes

• Potato and grilled shrimp salad
• Grilled corn and shrimp chilaquiles
• Light and healthy Cuban mojo shrimp 

5 from 1 vote

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Grilled Shrimp Salad

Light and fresh grilled shrimp salad recipe

Course Main Course, Salad

Cuisine thai

Keyword grilled shrimp salad, mojo shrimp recipe

Prep Time 1 hour 30 minutes

Cook Time 10 minutes

Total Time 1 hour 40 minutes

Servings 8 servings

Calories 278 kcal

Ingredients

For the shrimp

• 1/3 cup Thai fish sauce
• 1/4 cup sugar
• 2 tablespoons finely chopped peeled fresh lemongrass
• 1 tablespoon vegetable oil
• 2 garlic cloves minced
• 32 large shrimp peeled and deveined (about 1 1/2 pounds)

For the sauce

• 1 cup fresh lime juice about 9 medium limes
• 3/4 cup shredded carrot
• 1/2 cup sugar
• 1/4 cup Thai fish sauce
• 2 garlic cloves minced
• 2 red Thai chiles seeded and minced

For the salad

• 8 ounces rice vermicelli
• 3 1/2 cups shredded Boston lettuce divided
• 2 cups fresh bean sprouts divided
• 1 3/4 cups shredded carrot divided
• 1 medium cucumber halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups), divided
• Cooking spray
• 1/2 cup chopped fresh mint
• 1/2 cup unsalted dry-roasted peanuts finely chopped

Instructions

1. To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
2. To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
3. To prepare remaining salad, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes. Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
4. To cook shrimp, prepare the grill to medium-high heat.
5. Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done. Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.

Nutrition Facts

Grilled Shrimp Salad

Amount Per Serving (1 g)

Calories 278 Calories from Fat 63

% Daily Value*

Fat 7g11%

Sodium 2127mg89%

Carbohydrates 36g12%

Sugar 22g24%

Protein 19g38%

* Percent Daily Values are based on a 2000 calorie diet.

This post was updated in 2019

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