This is a grilled shrimp salad built on arugula, avocado, cherry tomatoes, and red onion, dressed with the same garlic-smoked paprika-lemon-honey mixture used to marinate the shrimp. The whole thing comes together in 30 minutes. It works as a weeknight main or a dish worth serving to guests โ without much extra effort either way.
What makes this version work
Two things matter here. First, the marinade does double duty โ it seasons the shrimp and becomes the dressing, so youโre not making a separate vinaigrette or dirtying an extra bowl. The smoked paprika and garlic in that marinade char slightly on the grill, which gives the shrimp a deeper flavor than the raw marinade alone would suggest. Second, the arugula is the right green for this job. Its bitterness and pepper cut through the richness of the avocado and the sweetness of the honey in the dressing. A milder green like romaine would flatten the whole thing out. Dress it at the table โ a pre-dressed salad goes limp fast, and arugula wilts faster than most greens once it hits acid.
Troubleshooting
- Shrimp are rubbery: The grill wasnโt hot enough before the shrimp went on. Medium-high means the grill pan should be visibly smoking before you add them. A properly hot surface sears quickly and gets you out of the danger zone before the interior overcooks.
- Dressing pools at the bottom of the bowl: The avocado slices and shrimp are heavy and push liquid down. Toss the arugula, tomatoes, and onion with the dressing first, then lay the avocado and shrimp on top rather than tossing everything together.
- Avocado turns brown before serving: Slice it last, right before plating. If youโre assembling components ahead of time, keep the avocado whole and uncut until the moment you need it.
- Marinade doesnโt cling to the shrimp: Pat the shrimp dry with a paper towel before adding them to the marinade. Surface moisture dilutes the oil and prevents the garlic and paprika from adhering.
- Salad tastes flat: The dressing needs salt to make the lemon and honey register properly. Taste the marinade before the shrimp go in and adjust โ what seasons the shrimp also seasons the salad.
Keeping it fresh
This salad does not store well once assembled โ the arugula wilts within 20 minutes of being dressed, and avocado oxidizes quickly. If you want to get ahead, grill the shrimp up to a day in advance and refrigerate them in an airtight container; theyโre good cold or at room temperature on the salad. The marinade-dressing can be whisked and stored in a jar in the fridge for up to 3 days. Keep the arugula, tomatoes, and onion dry and separate in the fridge. When youโre ready to eat, slice the avocado, toss the greens with the dressing, and top with the shrimp. The whole assembly takes under 5 minutes if the components are prepped.
Argentine Grilled Shrimp and Arugula Salad
Ingredients
Main Ingredients
- 1 pound large shrimp peeled and deveined, preferably wild-caught
- 3 tablespoons olive oil extra virgin
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon honey
- 1 clove garlic minced
- 1 teaspoon smoked paprika
- 6 cups arugula fresh, washed and dried
- 1 large avocado sliced
- ยผ cup red onion thinly sliced
- ยผ cup cherry tomatoes halved
- 1 pinch Kosher salt to taste
- 1 pinch ground black pepper to taste
Instructions
- In a large bowl, combine the olive oil, lemon juice, honey, minced garlic, smoked paprika, a pinch of salt, and black pepper. Whisk until the dressing is fully emulsified.
- Add the shrimp to the bowl and toss to coat evenly. Let it marinate while you prepare the salad, but no longer than 10 minutes as citrus can cook the shrimp.
- Preheat a grill or grill pan over medium-high heat. Once heated, grill the shrimp for 2-3 minutes on each side, until they turn opaque and have slight char marks. Be careful not to overcook.
- In a separate large salad bowl, gently toss together the arugula, sliced avocado, sliced red onion, and cherry tomatoes.
- Arrange the grilled shrimp on top of the salad. Drizzle any remaining dressing from the shrimp over the salad. Toss gently again, ensuring even coating.
- Season with additional salt and pepper if needed, and serve immediately.
Notes
Nutrition
Common questions
Can I use frozen shrimp?
Yes โ frozen shrimp work fine here. Thaw them overnight in the fridge or under cold running water for about 10 minutes, then pat them completely dry before marinating, since excess water from frozen shrimp will dilute the marinade and cause steaming instead of searing on the grill.
Can I make this without a grill or grill pan?
A heavy skillet over high heat works well. You wonโt get char marks, but youโll still get good browning and flavor if the pan is properly preheated and the shrimp are dry before they go in.
Is the honey necessary, or can I leave it out?
You can leave it out, but the dressing will taste sharper without it. The honey balances the lemon juice and rounds out the smoked paprika โ a small pinch of sugar is a workable substitute if you donโt have honey on hand.
How do I know when the shrimp are done without cutting into them?
Watch the shape: shrimp are done when they curl into a loose C and turn fully opaque. If they curl into a tight O, theyโre overcooked. Pull them off the heat as soon as the last bit of translucency disappears at the thickest part.