Grilled shrimp salad topped with Heinz 57 dressing, served over fresh greens with tomato, roasted corn, red onion, green onion, radishes, and lemon wedges for a summer-fresh bite.

Grilled Shrimp Salad w/Tangy Heinz 57 Dressing

Written by Published on in Fresh Spring Favorites, Sides & Salads, Summer Bites

By: Honey & Habaneros

Prep Time: 15 min | Cook Time: 6-10 min | Makes: 4 servings

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Part of the Summer Bites series — a collection of easy, breezy recipes perfect for hot days, light dinners, and everything in between.

I’m not usually one to run toward seafood — but this salad? This salad has earned its place in the Summer Bites lineup. Grilled shrimp (especially Argentine Red Shrimp, my personal favorite) gets tossed on top of fresh summer veggies and finished with a homemade Heinz 57-inspired dressing that’s tangy, spicy, and borderline addictive. I love serving homemade dressings or marinades in these jars (Weck Tulip Jelly Jars (6-pack with lids & clamps)) — they look pretty on the table and seal tightly. For grilling the shrimp and veggies, I rely on a sturdy basket that keeps everything from falling through the grates (ORDORA Portable Stainless Steel Grill Basket).

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It’s fast, light, full of crunch and color, and somehow makes grilled shrimp feel like a no-brainer — even for the seafood skeptics like me.

What’s in it:

  • Grilled shrimp – I used Argentine Red Shrimp, grilled hot and fast
  • Salad greens – any mix of crisp lettuce, spring greens, or romaine
  • Microgreens – They’re delish. I used the Rainbow mix microgreens here.
  • Juicy tomatoes – cherry, grape, or garden-fresh slices
  • Radishes – for that fresh bite
  • Red Onion – sliced nice and thin
  • Green onions – sliced thin for a mellow oniony hit
  • Roasted corn on the cob – summery and sweet
  • Fresh Lemon Wedges – serve with quartered fresh lemon wedges
  • Tangy Heinz 57-style dressing – with a little crushed red pepper for heat

How to make it:

Salad Dressing:

  • 4 tbsp Heinz 57 Sauce
  • 4 tbsp avocado oil – or your favorite light tasting oil
  • 2 tbsp White Wine Vinegar
  • 1 small garlic clove — minced, or finely grated using a microplane
  • Pinch of Crushed Red Pepper – optional
  • 1 tbsp Honey
  • Salt & Pepper to taste

Just combine all the ingredients, shake or stir well, and you’re good to go.

Salad Prep:

Rinse and dry a fresh mix of salad greens. I like to use whole cherry tomatoes, but feel free to halve them or substitute your favorite tomato variety. Slice the radishes and red onion thinly for a delicate crunch, and chop the green onions finely. To remove the kernels from roasted corn cobs, stand each cob upright and carefully slice downward with a sharp knife, close to the cob, to release those crisp, sweet morsels.

On the Grill:

  • Corn on the Cob – husks removed, cleaned and brush with some neutral oil.
  • Argentine Red Shrimp – I marinate the shrimp in some of the Heinz 57 dressing while I’m cutting up the veggies before throwing putting them in my grill basket and on the grill.

Layer your greens, veggies, and squash in a big bowl or on a platter. Grill the shrimp until just cooked — it only takes a few minutes. Lay it right on top and drizzle with that spicy-sweet Heinz 57 dressing.

Serve it with:

  • Crusty bread or grilled flatbread
  • A crisp white wine or citrusy iced tea
  • A patio and zero stress

Shrimp skeptics, I dare you, this is the salad that will convert you, especially if you use Argentine Red Shrimp. 😏🍤🔥Not a fan of seafood? Try my Grilled Chicken Salad w/Heinz 57 dressing, it’s tangy, bold and packed with flavor.

Grilled Shrimp Salad w/Tangy Heinz 57 Dressing
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Grilled Shrimp Salad w/Tangy Heinz 57 Dressing

Recipe by Linn
0.0 from 0 votes
Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

6

minutes

Ingredients

  • 24 Argentine red shrimp – see note

  • 12 cups salad greens – any mix of crisp lettuce, spring greens, or romaine

  • Toppings:

  • 1 package microgreens – a couple pinches on top

  • Fresh tomatoes – cherry, grape, or garden-fresh slices

  • 2-4 radishes – sliced

  • 1 small red onion – sliced nice and thin

  • 2 green onions – sliced thin for a mellow oniony hit

  • 2 corn on the cob – roasted – cut kernals off the cob

  • 1 or 2 fresh lemons – quartered

  • For the Dressing:

  • 4 tbsp Heinz 57 Sauce

  • 4 tbsp avocado oil – or your favorite light tasting oil

  • 2 tbsp White Wine Vinegar

  • 1 small garlic clove — minced, or finely grated using a microplane

  • 1 tbsp Honey

  • Crushed red pepper – a pinch or to taste

  • Salt & Pepper to taste

Directions

  • Get your grill started so it’s ready by the time you finish prepping the ingredients.
  • Make the dressing. Combine all ingredients in a container with a lid and shake to mix. A bowl works too — just whisk until fully combined.
  • Prep the shrimp. Shell, devein, and rinse the shrimp. Place them in a bowl large enough so they aren’t crowded. Add 2–3 tablespoons of the dressing and toss to coat evenly. Let them marinate while you prep the salad.
  • Prep the salad greens. Chop into bite-size pieces.
  • Prep the other vegetables. Slice radishes and red onion. Slice tomatoes if using slicing tomatoes.
  • Grill the corn. Remove the husks and rinse the cobs to remove all silk. Once the grill is hot, place the corn on the grill. Turn occasionally with tongs until lightly charred. Remove from the grill.
  • Remove the kernels. While the shrimp is on the grill, cut the corn kernels off the cob and set aside. (See note for removing kernels.)
  • Grill the shrimp. Place the shrimp in a grilling basket or directly on the grill. Cooking time depends on shrimp size, but they cook quickly. Shrimp is done when it’s white and opaque, and the tail curls into a “C” shape. Remove from the grill.

Notes

  • I prefer the Argentine Red Shrimp but you can use your favorite type of shrimp. That being said you would adjust the amount of shrimp needed per portion depending on the size of shrimp you’re using.
  • To remove the kernels from the cob stand each grilled corn cob upright on a cutting board or on a towel, it helps keep it steady, then carefully slice down with a sharp knife. Rotate and repeat until all the kernels are off — ready to toss straight into your salad! 🌽

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If you want to make this grilled shrimp salad just like I do, here are the kitchen tools I recommend:

ItemWhy I Love It
ORDORA Portable Stainless Steel Grill BasketMakes grilling shrimp, fish, and veggies easy without losing anything through the grates.
Weck Tulip Jelly Jars (6-pack with lids & clamps)Perfect for storing and serving homemade dressings or marinades. Cute enough to bring right to the table.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.