Grilled Shrimp and Arugula Salad with Lemon Vinaigrette

Name: Grilled Shrimp and Arugula Salad with Lemon Vinaigrette
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 shallot, minced; 2 tbsp Dijon mustard; 3 tbsp honey; 1 lemon, zested and juiced; 1/2 cup vegetable oil; 2 tbsp extra virgin olive oil; salt, to taste; 2 lbs raw jumbo shrimp, peeled and deveined; 2 tbsp herb-infused olive oil; black pepper, to taste; 5 oz arugula; 1 pint cherry tomatoes, halved; 1/2 cup corn kernels, cooked; Shaved Parmesan cheese, for garnish

A light and elegant grilled shrimp salad with peppery arugula, cherry tomatoes, and shaved parmesan dressed in a tangy lemon honey vinaigrette. The charred shrimp and bright, citrusy dressing make this a quick weeknight dinner or impressive lunch option.

🌍American 🏷️Shrimp salad 🏷️Grilled shrimp 🏷️Arugula salad 🏷️Lemon vinaigrette Summer salad

🏷️

🏷️Healthy

-0:00

oldscoolkevmoonTikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

Ingredients

1 shallot, minced
2 tbsp Dijon mustard
3 tbsp honey
1 lemon, zested and juiced
1/2 cup vegetable oil
2 tbsp extra virgin olive oil
salt, to taste
2 lbs raw jumbo shrimp, peeled and deveined
2 tbsp herb-infused olive oil
black pepper, to taste
5 oz arugula
1 pint cherry tomatoes, halved
1/2 cup corn kernels, cookedoptional
Shaved Parmesan cheese, for garnishoptional

14 Ingredients

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Instructions

1
First, make the vinaigrette. In a medium mixing bowl, combine the minced shallot, Dijon mustard, and honey.
2
Zest and juice the lemon into the bowl. Add a pinch of salt.
3
While whisking, slowly pour in the vegetable oil, followed by the extra virgin olive oil, until the dressing is emulsified. Set aside.
4
In a separate large bowl, toss the shrimp with herb-infused olive oil, salt, and black pepper until evenly coated.
5
Heat a griddle or large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side, until pink, opaque, and cooked through.
6
To assemble the salad, place a bed of arugula on a plate or in a bowl.
7
Drizzle the arugula with the desired amount of lemon vinaigrette.
8
Top with halved cherry tomatoes and cooked corn kernels (if using).
9
Arrange the warm grilled shrimp over the salad.
10
Garnish with shaved Parmesan cheese and serve immediately.

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Tips & Notes

Pro tips

Pat shrimp completely dry before grilling to achieve a golden crust and prevent steaming.
Don't skip the lemon zest in the vinaigrette—it adds bright flavor that citrus juice alone can't deliver.
Grill shrimp over medium-high heat for 2–3 minutes per side; they continue cooking slightly after removal, so pull them when just opaque.
Dress the greens just before serving to prevent wilting; toss shrimp with a light coating of vinaigrette separately.

Substitutions

Vegetable oil → extra virgin olive oil or avocado oil (use all olive oil if preferred; adjusts richness slightly)
Dijon mustard → whole-grain mustard (adds texture, slightly less sharp)
Arugula → watercress or baby spinach (spinach is milder and less peppery)
Cherry tomatoes → diced cucumber or heirloom tomato slices (swaps acidity for crunch or freshness)

Storage & make-ahead

Store leftovers in an airtight container for up to 2 days; keep shrimp and vinaigrette separate from greens if possible to prevent sogginess.

Equipment

grill or grill pan · skewers (optional, to prevent shrimp from rolling)

Common Questions

Can I make the lemon vinaigrette ahead of time?

Yes. Whisk together the shallot, Dijon mustard, honey, lemon zest and juice, then slowly whisk in oils. Store in an airtight container for up to 5 days. Shake well before serving.

How do I know when grilled shrimp is done?

Shrimp cooks quickly—about 2–3 minutes per side. They're done when opaque, firm to touch, and pink throughout. Overcooked shrimp becomes rubbery.

Can I use frozen shrimp?

Yes. Thaw completely and pat dry with paper towels before grilling to ensure good char and prevent sticking.

What's a good substitute for arugula?

Baby spinach, mixed greens, or watercress work well. Arugula's peppery bite is distinctive, but spinach offers a milder base that still complements the shrimp.