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Grilled shrimp over a mixed green salad with a lemon-olive oil dressing

average rating is 3 out of 5, based on 150 votes

Serve the grilled shrimp over a bed of mixed greens, such as spinach, arugula, and romaine lettuce, tossed with cherry tomatoes, cucumber slices, thinly sliced red onion, and avocado slices. Drizzle the lemon-olive oil dressing over the salad just before serving.



Prep Time

15 Minutes

Total Time

25 Minutes










Main Dish Healthy Shrimp Dinner Ozempic meal plan Wegovy meal plan Zepbound meal plan Mounjaro meal plan Rybelsus meal plan Saxenda meal plan


  • 1 pound large shrimp, peeled and deveined

  • 1 tablespoon olive oil

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • Salt and pepper to taste

  • 6 cups mixed greens (spinach, arugula, romaine lettuce)

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, sliced

  • 1/2 red onion, thinly sliced

  • 1 avocado, sliced

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey or a sugar substitute, if desired

  • Salt and pepper to taste


  • Preheat grill to medium-high heat.

  • In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.

  • Thread the shrimp onto skewers or place them directly on the grill. Grill for 2-3 minutes per side, or until shrimp are pink and opaque. Remove from heat and set aside.

  • In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber slices, red onion slices, and avocado slices.

  • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or sugar substitute, salt, and pepper to make the dressing.

  • Drizzle the dressing over the salad and toss gently to coat.

  • Divide the salad onto plates and top each with grilled shrimp skewers.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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