I’m always up for a good grilled shrimp salad. We’re grilling colossal shrimp, marinated in a buttery garlic, oregano, thyme, lemon and pepper sauce. Tossed in a fresh summer and topped with a super simpler cilantro lime ranch dressing, makes this salad an easy win for the summer!
This shrimp marinate isn’t just for this salad. I use it for most of my grilled shrimp. Especially when going with these 4-6 count shrimp. They’re basically miniature lobster tails, and the flavor and texture is spot on.
Plus, since they’re so big, there’s less to deal with, making prep work quicker too!
If you don’t have Greek seasoning on hand, a little salt, pepper, oregano, parsley, and thyme will work. Let this all simmer low in a sauce pan for a bit to let the flavor all get to know each other.
The oil can be optional if desired – I use it because it helps this stay in a liquid form when pouring over the cold shrimp to marinade.
Be sure to reserve a couple tablespoons worth of this sauce to baste while grilling and finish off.
Another benefit to these massive shrimp, is that you can split them down the middle, getting more surface area to get nice and charred on the grill.
And while they grill you can prep your ranch. Theres really nothing to this. You can either take an off the shelf ranch dressing, or make one yourself. Chop up some fresh cilantro, and squeeze in a lime or two into about a half cup of ranch dressing.
That’s it – congrats. You’ve just leveled up your ranch!
Sure, serving up a shrimp salad with massive shrimp may not be ideal. you’re probably going to want to chop it up before serving. But then what’s the point? How will your guests even know they were massive/
Keep the shell. Chop your shrimp up when present inside the shell! Boom goes the dynamite.
A grilled shrimp salad, leveled up with these massive, buttery, savory shrimp with the bright, citrusy ranch to contrast, is such a satisfying summer meal.
Need some more grilled shrimp inspo? check out this recipe.