Welcome to a burst of seasonal flavors with our Spring Mix with Grilled Shrimp and Vegetables! Tender shrimp, charred red onions, savory mushrooms, and crisp zucchini nestled atop a bed of fresh mixed greens. Drizzled with a tangy lemon vinaigrette, this vibrant dish is as easy to prepare as it is delicious. Whether you’re cooking for a busy weeknight or a relaxed gathering, this recipe promises to elevate any meal with its colorful, mouthwatering goodness. Get ready to savor the taste of spring with every bite!
With our easy-to-follow instructions and helpful tips, even those with limited cooking experience can whip up this impressive dish with confidence. Whether you’re looking to impress dinner guests or simply treat yourself to a flavorful meal, our Spring Mix with Grilled Shrimp and Vegetables recipe is sure to delight your taste buds and leave you craving more.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
As you see by the Recipe Difficulty Indicator, the Spring Mixed with Grilled Shrimp and Vegetables falls into the moderate difficulty category. While it involves several steps like grilling the shrimp and vegetables, and making a homemade vinaigrette, it’s still manageable with these clear instructions and some basic cooking skills.
Why We Love This Simple and Flavorful Recipe:
This salad combines the fresh flavors of summer with succulent grilled shrimp and hearty vegetables, creating a meal that’s both satisfying and nutritious. The lemon vinaigrette adds a burst of brightness that ties everything together beautifully. It’s a dish that’s perfect for a light lunch or dinner on a warm summer evening.
What You Will Need for our Spring Mix Salad with Grilled Shrimp and Vegetables
Ingredients:
- 4 cups mixed greens
- 1/2 medium red onion, sliced
- 8 ounces bella mushrooms, quartered
- 1 cup cherry tomatoes, whole
- 1 medium zucchini, sliced
- 1 pound shrimp, peeled and deveined
- Olive oil (3 tablespoons)
- 1 lemon
- Salt and pepper (to taste)
For the Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Preheat the grill to medium-high heat.
- In a large bowl, toss the sliced red onion, cherry tomatoes, quartered mushrooms, and sliced zucchini with olive oil, salt, and pepper until evenly coated.
- Place the seasoned vegetables on the preheated grill and cook for 8-10 minutes, flipping occasionally, until they are tender and lightly charred.
- While the vegetables are grilling, prepare the shrimp. In a separate bowl, toss the shrimp with olive oil, minced garlic, lemon zest, salt, and pepper.
- Once the vegetables are done grilling, remove them from the grill and set aside. Place the seasoned shrimp on the grill and cook for 2-3 minutes per side, or until they are pink and opaque.
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to make the lemon vinaigrette.
- In a large serving bowl, combine the grilled vegetables, grilled shrimp, and mixed greens. Drizzle the lemon vinaigrette over the salad and toss gently to coat.
- Serve the spring mix salad with grilled shrimp and vegetables immediately, garnished with additional lemon zest if desired.
No Grill, No Worries
Even if you don’t have a grill at hand, you can still savor the vibrant flavors of our oven-roasted spring mix salad with shrimp. With our simple yet satisfying recipe, you’ll discover that no grill means no worries when it comes to enjoying delicious homemade meals!
Here’s an alternative cooking method and instructions for those who may not have a grill:
For the oven-roasted version of the spring mix salad with shrimp, the prep time is approximately 15 minutes, and the cook time is around 20-25 minutes. So, the total time from prep to serving would be approximately 35-40 minutes.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, toss the sliced red onion, cherry tomatoes, quartered mushrooms, and sliced zucchini with olive oil, salt, and pepper until evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned, stirring halfway through the cooking time.
- While the vegetables are roasting, prepare the shrimp. In a separate bowl, toss the shrimp with olive oil, minced garlic, lemon zest, salt, and pepper.
- Once the vegetables are done roasting, remove them from the oven and set aside.
- Heat a large skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, or until they are pink and opaque.
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to make the lemon vinaigrette.
- In a large serving bowl, combine the roasted vegetables, cooked shrimp, and mixed greens. Drizzle the lemon vinaigrette over the salad and toss gently to coat.
- Serve the spring mix salad with grilled shrimp and vegetables immediately, garnished with additional lemon zest if desired.
Recipe Variations:
- Greens: Instead of spring mix, you can use baby spinach, arugula, kale, romaine lettuce, or butter lettuce.
- Protein: Instead of grilled shrimp, you can use grilled chicken breast, tofu, salmon, or steak.
- Vegetables: Instead of the suggested vegetables, you can use any seasonal vegetables you have on hand such as bell peppers, scallions, asparagus, or snap peas.
- Dressing: Instead of lemon vinaigrette, you can use balsamic vinaigrette, honey mustard dressing, raspberry vinaigrette, or Greek yogurt dressing.
- Toppings: Instead of the suggested toppings, you can add avocado slices, crumbled feta cheese, toasted nuts or seeds, dried cranberries, or sliced strawberries.
- Garnish: Instead of lemon zest, you can garnish with fresh herbs like parsley, cilantro, or basil, or with grated Parmesan cheese.
Make Ahead Tips
- Pre-wash and dry the spring mix greens: Wash and thoroughly dry the spring mix greens ahead of time. Store them in an airtight container lined with paper towels to absorb any excess moisture.
- Marinate the shrimp: If using shrimp, marinate them in the lemon vinaigrette ahead of time for added flavor. Place the shrimp and marinade in a resealable plastic bag or airtight container and refrigerate until ready to grill.
- Pre-cut vegetables: Chop or slice the vegetables you plan to use in the salad and store them in separate containers in the refrigerator.
- Make the dressing: Prepare the lemon vinaigrette ahead of time and store it in a jar or bottle in the refrigerator. Give it a good shake before using to recombine any separated ingredients.
- Grill the shrimp: If possible, grill the shrimp ahead of time and store them in the refrigerator until ready to serve. You can reheat them briefly in the microwave or serve them chilled.
By prepping in advance, you’ll be able to assemble the spring mix salad quickly and easily when it’s time to enjoy it. This makes it a convenient option for meal prep or entertaining guests without the stress of last-minute preparation.
More Recipes You will Love
- Shrimp and Zucchini Pasta in Red Pepper Sauce
- Crispy Chicken Tenders with Lemon Basil Dressing
- Baked Turkey Piccata
With its vibrant colors, bold flavors, and nutritious ingredients, this mixed greens salad with roasted summer vegetables and grilled shrimp is sure to become a new favorite in your meal rotation. Enjoy!
Spring Mix with Grilled Shrimp and Vegetables
Ingredients
Salad:
- 4 cups Mixed greens
- 1/2 medium Red onion Sliced
- 1 cup cherry tomatoes
- 8 ounces Bella Mushrooms Quartered
- 1 medium Zucchini Sliced
- 1 pound Shrimp Peeled and Deveined
- 3 tbsp Olive oil
- 1 Lemon
- Salt and pepper to taste
Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, toss the sliced red onion, cherry tomatoes, quartered mushrooms, and sliced zucchini with olive oil, salt, and pepper until evenly coated.
- Place the seasoned vegetables on the preheated grill and cook for 8-10 minutes, flipping occasionally, until they are tender and lightly charred.
- While the vegetables are grilling, prepare the shrimp. In a separate bowl, toss the shrimp with olive oil, minced garlic, lemon zest, salt, and pepper.
- Once the vegetables are done grilling, remove them from the grill and set aside. Place the seasoned shrimp on the grill and cook for 2-3 minutes per side, or until they are pink and opaque.
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to make the lemon vinaigrette.
- In a large serving bowl, combine the grilled vegetables, grilled shrimp, and mixed greens. Drizzle the lemon vinaigrette over the salad and toss gently to coat.
- Serve the spring mix salad with grilled shrimp and vegetables immediately, garnished with additional lemon zest if desired.
Notes
No Grill No Worries
For the oven-roasted version of the spring mix salad with shrimp, the prep time is approximately 15 minutes, and the cook time is around 20-25 minutes. So, the total time from prep to serving would be approximately 35-40 minutes.- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, toss the sliced red onion, cherry tomatoes, quartered mushrooms, and sliced zucchini with olive oil, salt, and pepper until evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned, stirring halfway through the cooking time.
- While the vegetables are roasting, prepare the shrimp. In a separate bowl, toss the shrimp with olive oil, minced garlic, lemon zest, salt, and pepper.
- Once the vegetables are done roasting, remove them from the oven and set aside.
- Heat a large skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, or until they are pink and opaque.
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to make the lemon vinaigrette.
- In a large serving bowl, combine the roasted vegetables, cooked shrimp, and mixed greens. Drizzle the lemon vinaigrette over the salad and toss gently to coat.
- Serve the spring mix salad with grilled shrimp and vegetables immediately, garnished with additional lemon zest if desired.
