Grilled Shrimp Salad with Raspberry Vinaigrette Recipe

Crisp salad greens paired with smoky grilled shrimp make a refreshing and satisfying meal in this grilled shrimp salad with avocado. I added fresh raspberries and hearts of palm for bright flavor and texture, and the combination quickly became a favorite. You can grill the shrimp in advance, chill them, and use them the next day for a quick lunch. If you don’t have an outdoor grill, a grill pan or broiler works just as well.

After grilling more shrimp than I needed one day, I decided to use the leftovers for lunch. I tossed chilled shrimp with peppery arugula, ripe avocado, fresh raspberries (I’m a raspberry enthusiast), and sliced hearts of palm—what I had on hand. The result was a vibrant, balanced entrée salad with contrasting textures and flavors that quickly became a go-to.

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Grilled Shrimp Salad Recipe Snapshot

• Shrimp can be grilled ahead of time and chilled for later use.
• Fast and simple to assemble; a high-protein main-course salad.
• The raspberry vinaigrette doubles as a marinade and pairs well with other salads.

Ingredients You’ll Need

Grilled shrimp salad

• Shrimp: Large shrimp are ideal; wild-caught if possible for the best flavor.
• Avocado: Choose a ripe avocado if serving the same day. Press the stem end gently—if it gives slightly, it’s ready.
• Berries: Use fresh raspberries for their texture and brightness; frozen berries tend to be too soft and watery.
• Hearts of palm: Usually sold canned near artichoke hearts. They’re tender with a mild flavor similar to artichokes or asparagus and add a pleasant crunch.
• Salad greens: Pick your favorite—arugula, baby lettuce blend, or a mix of romaine and kale all work well.
• Fresh herbs: Chopped cilantro or parsley brighten the salad and add color.

Raspberry Vinaigrette

• Oil: Extra virgin olive oil or avocado oil give the best flavor and mouthfeel.
• Vinegar: Raspberry vinegar provides a fruit-forward brightness that complements the shrimp and berries. If unavailable, use another fruit-flavored vinegar or a light balsamic.

Please refer to the recipe card below for exact measurements and seasoning details.

Chef’s tip on shrimp: Buying shrimp with shells on and cleaning them yourself protects the delicate flesh during cooking and often costs less. I like 16–20 count shrimp for this salad (about 16–20 per pound). If short on time, pre-peeled and deveined shrimp are fine.

Substitutions and Variations

• Swap raspberries for fresh strawberries, blueberries, or blackberries if needed.
• If you can’t find raspberry vinegar, try pomegranate, strawberry, or blackberry vinegar.
• If only red wine vinegar is available, a classic French vinaigrette also works nicely.

How to Make a Grilled Shrimp Salad

Step 1: Preheat the grill and clean the grates. No outdoor grill? Use a grill pan or the broiler.

Step 2: Peel and devein the shrimp if necessary. Prepare the raspberry vinaigrette, reserving half to dress the salad and using the other half to marinate the shrimp. Whisk or shake the vinaigrette in a jar.

How to Clean Shrimp

Remove the shells and legs, then use a small knife to make a shallow slit along the back to expose the digestive tract. Rinse under cold running water to remove any debris, then pat the shrimp dry on paper towels before marinating.

Marinate and Grill the Shrimp

Use half of the vinaigrette to marinate the shrimp and keep the rest for dressing. The shrimp cook quickly—about 2 minutes per side on a hot grill—until they turn pink and opaque. Transfer them to the salad with the berries, avocado, and hearts of palm, garnish with herbs, and drizzle with vinaigrette to serve.

What is Hearts of Palm?

Hearts of palm are the tender inner cores of certain palm trees, sold canned in liquid near artichoke hearts. They’re pale, slightly crunchy, and delicate in flavor—excellent in salads. Store any unused portion submerged in its liquid in an airtight container in the refrigerator for up to a week.

Raspberry Vinaigrette Marinade and Dressing

Make a double batch of vinaigrette so you have enough for both marinating and dressing. I prefer raspberry vinegar with avocado oil for a smooth, fruity vinaigrette, but extra virgin olive oil is a good substitute. Taste and adjust the oil-to-vinegar ratio—add a touch of honey if you prefer a sweeter dressing. The classic vinaigrette ratio is about 3:1 oil to vinegar; adjust to your taste.

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