Protein Salads

Grilled Shrimp & Avocado Salad

Shrimp cook in three minutes, which makes this the fastest serious protein salad you can put on a table. A quick smoked-paprika and garlic rub means they come off the grill with real colour rather than the pale rubbery texture that gives grilled prawns a bad name. Avocado and corn soften the edges, and a lime-cilantro dressing keeps the whole thing bright rather than heavy. It is high protein without tasting like a gym meal, which is the entire point.

Grilled Shrimp & Avocado Salad
15 minPrep time
6 minCook time
21 minTotal time
2Servings
460Kcal / serving

Ingredients

  • 400g large raw shrimp, peeled and deveined
  • 1 tsp smoked paprika
  • 1 garlic clove, grated
  • 2 tbsp olive oil, divided
  • 2 ripe avocados, sliced
  • Kernels from 1 ear of corn, charred
  • 150g cherry tomatoes, halved
  • 100g baby gem lettuce, torn
  • 1/4 red onion, finely sliced
  • Juice of 2 limes
  • Large handful cilantro, chopped
  • Salt and black pepper

Instructions

  1. Marinate the shrimp

    Pat the shrimp completely dry. Toss with the smoked paprika, garlic, 1 tbsp oil, salt and pepper. Leave 10 minutes — no longer, or the acid-free rub starts to draw out moisture.

  2. Grill

    Heat a griddle pan until smoking. Grill the shrimp 90 seconds per side until pink, opaque and lightly charred. Pull them off the moment they curl into a loose C — a tight O means overcooked.

  3. Make the dressing

    Whisk the lime juice, remaining oil, half the cilantro and a good pinch of salt.

  4. Assemble

    Toss the lettuce, tomatoes, corn and red onion with half the dressing. Top with the avocado and warm shrimp, spoon the rest of the dressing over, and finish with the remaining cilantro.

Serve with our Charred Sweet Corn Salad, or swap the shrimp for seared tuna. See Salad Meal Prep Guide for storing avocado without browning.

The EasySaladBowl secretDry shrimp char, wet shrimp steam. Take two minutes with paper towel before the rub goes on and you will get colour instead of grey.

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