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Spring Mix with Grilled Shrimp and Vegetables

Spring Mix with Grilled Shrimp and Vegetables

This vibrant dish brings together tender grilled shrimp, savory mushrooms, zesty red onions, and crisp zucchini, all tossed in a tangy lemon vinaigrette. A perfect harmony of flavors that's sure to elevate any mealtime occasion!
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Course: Dinner, Salad
Cuisine: American
Keyword: grilled shrimp, grilled vegetables, spring mix salad, Summertime
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

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.
 
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.
  2. 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.
  3. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
  4. 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.
  5. 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.
  6. Once the vegetables are done roasting, remove them from the oven and set aside.
  7. 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.
  8. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to make the lemon vinaigrette.
  9. 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.
  10. Serve the spring mix salad with grilled shrimp and vegetables immediately, garnished with additional lemon zest if desired.
 
 
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