clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bowl of grilled shrimp salad with green goddess dressing.

Ultimate Grilled Shrimp Salad

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2-4 servings 1x
  • Category: Salad
  • Method: Grill
  • Cuisine: American


Ultimate Grilled Shrimp Salad – a delicious shrimp salad with blackened shrimp and green goddess dressing! Perfect for summer!



Green Goddess Dressing:

  • 3/4 cup mayonnaise 
  • 1/4 cup sour cream
  • 1/2 cup fresh parsley 
  • 1/4 cup chives 
  • 1/4 cup fresh tarragon
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon anchovy paste
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Blackened Shrimp:

  • blackened seasoning (homemade or store-bought)
  • 1lb large, tail-on shrimp (fresh or thawed)


  • 68 cups romaine lettuce, chopped
  • 1 cup corn 
  • 12 avocado, cubed
  • 6 pieces of bacon, chopped
  • 1 cup cojita cheese, crumbled
  • 12 cups cherry tomatoes, halved
  • 1/2 cup red onion, sliced
  • 2 hard boiled eggs


Green Goddess Dressing:

  1. Add ingredients to a food processor.
  2. Blend or pulse until fully combined – don’t over-blend – there should still be little pieces of dark green herbs, but not chunky. 
  3. Taste and adjust any flavors, seasonings, etc. as-desired. Transfer to a mason jar and place in the refrigerator until use. 

Blackened Shrimp:

  1. Ensure grill grates are clean and preheat grill to medium-high heat (Approx. 400-450 degrees F). 
  2. Pat shrimp dry with a clean paper towel and season generously with blackened seasoning (shrimp should be fully coated).
  3. Taking a metal skewer, pierce the shrimp through the tail and then again through the thickest part and slide all the way to the bottom. Continue until all the shrimp are used. 
  4. Place over direct heat and close lid. Let cook 2 minutes.
  5. Flip and close lid again. Let cook for an additional 1-2 minutes. Shrimp is done cooking when the meat is no longer translucent. 
  6. Remove from grill and let rest 5 minutes. 


  • Divide lettuce and remaining ingredients between 4 bowls.
  • Serve with Green Goddess Dressing
  • Enjoy!


  • Dairy-Free: to make this salad dairy-free simply use a dairy-free sour cream in the Green Goddess Dressing and omit the Cojita Cheese.
  • Corn: we love grilling some sweet corn for this recipe and cutting off the kernels, but if you are in a pinch and need to use canned – that works too!
  • Bacon: this is easy to make the day before – we love cooking it in the oven!

Keywords: grilled shrimp salad