Easy Grilled Shrimp and Asparagus Salad

Here is my favorite grilled shrimp and asparagus salad recipe, with bacon-wrapped shrimp skewers, charred corn and asparagus, fresh avocado and tomatoes, all tossed together with a zesty cilantro-lime dressing.

This salad is what I make when I want something that feels special but comes together easily on the grill. My family loves how the smoky bacon pairs with the sweet shrimp, and I love that it’s basically a full meal in a bowl.

What Kind of Shrimp Should I Use?

For this grilled salad, you’ll want to go with very large shrimp – the recipe calls for 6-8 count, which means you get 6 to 8 shrimp per pound. These bigger guys hold up better on the grill and won’t fall through the grates as easily. If you can only find smaller shrimp at your store, don’t worry, they’ll still work great, just adjust your grilling time so they don’t overcook. Wild-caught shrimp tends to have better flavor than farm-raised, but either option will give you a tasty result. Just make sure your shrimp are already peeled and deveined to save yourself some prep time, or ask the folks at the seafood counter to do it for you.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients around:

• Shrimp: If shrimp isn’t your thing or you can’t find it fresh, try grilled chicken breast, salmon, or even scallops. Just adjust your cooking time accordingly – chicken will take longer while scallops cook faster.
• Little Gem salad: Can’t find Little Gem lettuce? Romaine hearts or butter lettuce work great as alternatives. Even mixed spring greens will do the job, though you’ll lose some of that nice crunch.
• Bacon: Regular bacon works fine if thick cut isn’t available – you might just need an extra slice or two. For a lighter option, skip the bacon entirely and add some toasted pepitas or sunflower seeds for crunch.
• Rice vinegar: White wine vinegar or apple cider vinegar make good substitutes. Start with 3 tablespoons and taste as you go since they’re a bit stronger than rice vinegar.
• Cilantro: If you’re one of those people who thinks cilantro tastes like soap, swap it with fresh basil or parsley in the dressing. The flavor will be different but still fresh and bright.
• Fresh corn: Frozen corn works in a pinch – just thaw it first and pat dry before grilling. You can also use canned corn, drained well, though it won’t have quite the same sweetness.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling shrimp is leaving them on the heat too long, which turns them rubbery and tough – pull them off as soon as they turn pink and opaque, usually just 2-3 minutes per side depending on size.

Forgetting to soak your bamboo skewers overnight (or at least 30 minutes) can lead to burnt sticks and shrimp falling through the grates, so set a reminder to get those in water well before you start cooking.

When grilling asparagus, avoid using spears that are too thin since they’ll char and shrivel before cooking through – look for medium to thick stalks and arrange them perpendicular to the grill grates so they don’t fall through.

Finally, don’t dress your salad greens until right before serving, as the acid in the dressing will wilt the lettuce and make everything look sad and limp instead of fresh and crisp.

What to Serve With Grilled Shrimp and Asparagus Salad?

This salad is pretty hearty on its own with the shrimp, bacon, and veggies, but it pairs beautifully with some crusty bread or garlic toast for soaking up that lime-cilantro dressing. If you want to make it more filling, serve it alongside some cilantro-lime rice or quinoa, which complements the flavors without overpowering them. A cold beer or a crisp white wine like Sauvignon Blanc is perfect for washing it all down on a warm evening. For a lighter option, you could also add some tortilla chips on the side for a fun crunch.

Storage Instructions

Store: This salad is best enjoyed fresh off the grill, but you can store the components separately if you have leftovers. Keep the grilled shrimp, bacon, and veggies in one container and the lettuce in another, both in the fridge for up to 2 days. Store the dressing in a jar and give it a good shake before using.

Make Ahead: You can prep the dressing up to 3 days in advance and keep it refrigerated. The shrimp can be marinated with the baking soda mixture a few hours ahead, and you can trim the asparagus and shuck the corn the night before. Just wait to grill everything and assemble the salad right before serving so it stays crisp and fresh.

Serve: If you’re using leftover grilled ingredients, let them come to room temperature or give them a quick warm-up in a skillet. Toss everything together with fresh lettuce and the dressing just before eating, since the greens will wilt if dressed too early.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 130-145 g
• Fat: 125-140 g
• Carbohydrates: 75-90 g

Ingredients

For the shrimp:

• 1.25 lb shrimp (16-20 count, peeled and deveined)
• 1/2 tsp baking soda
• 3/4 tsp salt
• bamboo skewers (soaked in water for 30 minutes to prevent burning)

For the bacon:

• 12 slices bacon (thick-cut preferred)
• 1/2 tsp smoked paprika
• 1/2 tsp montreal seasoning
• 1/4 tsp black pepper

For the grilled vegetables:

• 3 ears corn
• 1 lb asparagus (woody ends snapped off)
• 1.5 tbsp olive oil

For the dressing:

• 1 shallot
• 2 cloves garlic
• 1 lime zest
• 2 tbsp lime juice
• 1/4 cup seasoned rice vinegar
• 2/3 cup extra virgin olive oil
• 1 handful cilantro
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp red pepper flakes
• 1 tsp honey

For the salad base:

• 4 heads lettuce
• 2 avocados (diced into 1/2-inch pieces)
• 1 pint cherry tomatoes
• 1/4 cup toasted pine nuts

Step 1: Prepare Mise en Place and Make the Dressing

• 1 shallot, minced
• 2 cloves garlic, minced
• 1 lime zest
• 2 tbsp lime juice
• 1/4 cup seasoned rice vinegar
• 2/3 cup extra virgin olive oil
• 1 handful cilantro
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp red pepper flakes
• 1 tsp honey
• bamboo skewers

Start by making the dressing since it can be done while other components cook.

Mince the shallot and garlic finely, then combine them in a food processor with the lime zest, lime juice, seasoned rice vinegar, cilantro, red pepper flakes, honey, salt, and pepper.

While pulsing, slowly drizzle in the extra virgin olive oil until the dressing is emulsified and creamy.

Set aside.

While the food processor is running, soak the bamboo skewers in water if you haven’t already done so.

Snap off the woody ends of the asparagus and cut the corn kernels off the cob (or keep whole for grilling).

I like to prep all my vegetables first so I can move quickly once grilling starts.

Step 2: Cure the Shrimp and Start Bacon and Corn

• 1.25 lb shrimp
• 1/2 tsp baking soda
• 3/4 tsp salt
• 12 slices bacon
• 1/2 tsp smoked paprika
• 1/2 tsp montreal seasoning
• 1/4 tsp black pepper
• 3 ears corn

Pat the shrimp dry with paper towels, then toss with baking soda and salt in a bowl—this velvety cure will keep the shrimp extra tender when grilled.

Let sit for 15-20 minutes while you start cooking the bacon and corn.

Preheat your oven to 400°F and arrange thick-cut bacon strips on a baking sheet, twisting them slightly for visual appeal.

Season lightly with smoked paprika, Montreal seasoning, and black pepper, then place in the oven.

At the same time, preheat your grill to medium-high heat and place the corn directly on the grates (no oil needed at this stage).

Step 3: Skewer Shrimp and Grill with Corn and Asparagus

• shrimp from Step 2
• soaked bamboo skewers
• 3 ears corn from Step 2
• 1 lb asparagus
• 1.5 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

While the bacon is baking (it will take 10-20 minutes depending on thickness), thread the cured shrimp onto the soaked skewers, dividing them evenly.

Place the shrimp skewers on the preheated grill alongside the corn.

The shrimp will cook in about 5-6 minutes total, turning halfway through—they’re done when they turn opaque and pink.

Once the corn has charred slightly (around 10 minutes), remove it and set aside.

In the final minutes of shrimp cooking, toss the asparagus with 1.5 tablespoons olive oil, salt, and pepper, then place directly on the grill for 4-5 minutes, turning occasionally until tender with light char marks.

Step 4: Finish Proteins and Prepare Assembly

• bacon from Step 2
• shrimp from Step 3
• 5-6 tablespoons dressing from Step 1
• corn from Step 3

Remove the bacon from the oven and let cool slightly on a paper towel-lined plate to crisp up.

The bacon should be golden and slightly rendered but still have some chew.

Remove the shrimp from the skewers and immediately toss with 5-6 tablespoons of the dressing from Step 1 to coat and absorb flavor.

Cut the corn kernels off the cob if you haven’t done so already, and break the bacon into bite-sized pieces.

I find tossing the warm shrimp with dressing right after grilling helps them absorb more flavor than adding it later.

Step 5: Assemble the Salad and Serve

• 4 heads lettuce
• asparagus from Step 3
• corn from Step 4
• bacon from Step 4
• shrimp from Step 4
• 2 avocados
• 1 pint cherry tomatoes
• 1/4 cup toasted pine nuts
• remaining dressing from Step 1

Tear or chop the lettuce and arrange it on a large platter or individual plates as your base.

Artfully arrange the grilled asparagus from Step 3, corn kernels, bacon pieces, and dressed shrimp on top.

Scatter the diced avocados and cherry tomatoes around the salad, then sprinkle the toasted pine nuts over everything for crunch.

Drizzle the remaining dressing over the entire salad, allowing it to pool slightly on the plate.

Serve immediately while the shrimp and vegetables are still warm.

Easy Grilled Shrimp and Asparagus Salad

Delicious Easy Grilled Shrimp and Asparagus Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Calories: 1900

Ingredients Method

Ingredients

  

For the shrimp:

• 1.25 lb shrimp (16-20 count, peeled and deveined)
• 1/2 tsp baking soda
• 3/4 tsp salt
• bamboo skewers (soaked in water for 30 minutes to prevent burning)

For the bacon:

• 12 slices bacon (thick-cut preferred)
• 1/2 tsp smoked paprika
• 1/2 tsp montreal seasoning
• 1/4 tsp black pepper

For the grilled vegetables:

• 3 ears corn
• 1 lb asparagus (woody ends snapped off)
• 1.5 tbsp olive oil

For the dressing:

• 1 shallot
• 2 cloves garlic
• 1 lime zest
• 2 tbsp lime juice
• 1/4 cup seasoned rice vinegar
• 2/3 cup extra virgin olive oil
• 1 handful cilantro
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp red pepper flakes
• 1 tsp honey

For the salad base:

• 4 heads lettuce
• 2 avocados (diced into 1/2-inch pieces)
• 1 pint cherry tomatoes
• 1/4 cup toasted pine nuts

Method

 

1. Start by making the dressing since it can be done while other components cook. Mince the shallot and garlic finely, then combine them in a food processor with the lime zest, lime juice, seasoned rice vinegar, cilantro, red pepper flakes, honey, salt, and pepper. While pulsing, slowly drizzle in the extra virgin olive oil until the dressing is emulsified and creamy. Set aside. While the food processor is running, soak the bamboo skewers in water if you haven't already done so. Snap off the woody ends of the asparagus and cut the corn kernels off the cob (or keep whole for grilling). I like to prep all my vegetables first so I can move quickly once grilling starts.
2. Pat the shrimp dry with paper towels, then toss with baking soda and salt in a bowl—this velvety cure will keep the shrimp extra tender when grilled. Let sit for 15-20 minutes while you start cooking the bacon and corn. Preheat your oven to 400°F and arrange thick-cut bacon strips on a baking sheet, twisting them slightly for visual appeal. Season lightly with smoked paprika, Montreal seasoning, and black pepper, then place in the oven. At the same time, preheat your grill to medium-high heat and place the corn directly on the grates (no oil needed at this stage).
3. While the bacon is baking (it will take 10-20 minutes depending on thickness), thread the cured shrimp onto the soaked skewers, dividing them evenly. Place the shrimp skewers on the preheated grill alongside the corn. The shrimp will cook in about 5-6 minutes total, turning halfway through—they're done when they turn opaque and pink. Once the corn has charred slightly (around 10 minutes), remove it and set aside. In the final minutes of shrimp cooking, toss the asparagus with 1.5 tablespoons olive oil, salt, and pepper, then place directly on the grill for 4-5 minutes, turning occasionally until tender with light char marks.
4. Remove the bacon from the oven and let cool slightly on a paper towel-lined plate to crisp up. The bacon should be golden and slightly rendered but still have some chew. Remove the shrimp from the skewers and immediately toss with 5-6 tablespoons of the dressing from Step 1 to coat and absorb flavor. Cut the corn kernels off the cob if you haven't done so already, and break the bacon into bite-sized pieces. I find tossing the warm shrimp with dressing right after grilling helps them absorb more flavor than adding it later.
5. Tear or chop the lettuce and arrange it on a large platter or individual plates as your base. Artfully arrange the grilled asparagus from Step 3, corn kernels, bacon pieces, and dressed shrimp on top. Scatter the diced avocados and cherry tomatoes around the salad, then sprinkle the toasted pine nuts over everything for crunch. Drizzle the remaining dressing over the entire salad, allowing it to pool slightly on the plate. Serve immediately while the shrimp and vegetables are still warm.