Food & Drink

How to Make Grilled Shrimp and Grape Salad

grilled shrimp salad

How to Make Grilled Shrimp and Grape Salad


  • 2 Tbsp Champagne or white balsamic vinegar


  • 2 tsp olive oil


  • ¾ tsp Dijon mustard


  • ¼ tsp salt


  • ½ tsp ground pepper


  • Salad


  • cooking spray


  • 1 pound large shrimp, peeled and deveined


  • 2 Tbsp chopped walnuts


  • 1 cup shelled edamame


  • 4 cups washed arugula, baby spinach, or mixed greens


  • 1 cup seedless green grapes, halved


  • 1 cup seedless red or black grapes, halved


  • 1 large yellow bell pepper, thinly sliced


  • ¼ cup fresh tarragon, chopped (or 1 tsp dried)


  • 2 Tbsp crumbled goat cheese


  • ¼ cup sliced green onions



  • To prepare dressing, combine first five ingredients in a jar or blender; process until smooth.
  • Preheat grill or griddle to medium high. Spray with cooking spray. Grill shrimp 2–3 minutes per side with grill cover closed.
  • Preheat toaster oven to 350°F. Spread walnut pieces on a rimmed baking sheet. Bake walnuts for 5 to 8 minutes, stirring every 2 minutes, until just toasted.
  • Combine edamame and 3 Tbsp water in a bowl; cover with plastic wrap. Steam edamame in microwave on high 3 minutes. Let stand 2 minutes; drain.
  • Place shrimp, greens, grapes, edamame, yellow pepper, and tarragon in a large bowl. Drizzle with dressing; toss gently to coat. Garnish salad with goat cheese, walnuts, and green onions.


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