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Chef Megan Mitchell

Online Cookbook

Grilled Shrimp Salad

  • Serves: 4
  • Complexity: easy
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Grilled Shrimp Salad


  • 1/2 cup EVOO, plus more for drizzling
  • 1/4 cup white balsamic vinegar
  • 1 tbsp. dijon
  • 1 garlic clove, grated or finely minced
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 pound medium shrimp, peeled and deveined, tails on
  • Mixed lettuces such as Bibb, green leaf and/or romaine
  • 3/4 cup castelvetrano olives, pits removed and roughly chopped
  • Parmesan wedge, for shavings


  1. Preheat grill on high heat. Clean and oil the grates.

  2. Start by making the dressing. In a small bowl whisk together the EVOO, vinegar, dijon, garlic and a large pinch of salt and pepper.

  3. Add the shrimp to a medium bowl. Drizzle with EVOO and sprinkle with salt and pepper. Toss to coat.

  4. Place on the grill and cook 1-2 minutes per side or until cooked through and lightly charred.

  5. To a large bowl add the lettuce and chopped olives along with the shrimp. Drizzle over some of the dressing, serving the remaining on the side as needed.

  6. Finish with freshly shaved parmesan. This is done with a vegetable peeler.

    Recipe Courtesy of Megan Mitchell

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