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Shrimp and Grilled Vegetable Salad
with balsamic vinaigrette

Active: 45 min Total: 45 min
This summery salad is packed with vegetables and gets substance and crunch from shrimp and walnuts.
Smarts: This recipe makes a double batch of vegetables so they are ready to go for Thursday night's meal.


Shrimp and Grilled Vegetable Salad:
  • Shrimp, peeled and deveined - 1 lb
  • Walnuts, halves or pieces - 2 oz
  • Skewers, wooden or metal - 6 (skip this step if you have a grill basket for cooking shrimp)
  • Bell peppers, red - 2
  • Zucchini - 1 1/2 lbs
  • Eggplants - 1 lb
  • Tomatoes, cherry or grape - 1 cup , halved
  • Basil - 12 leaves , chiffonade
  • Mixed greens - 8 oz
Balsamic Vinaigrette:
  • Shallots - 1 clove , diced
  • Vinegar, balsamic - 2 Tbsp
  • Mustard, Dijon - 1 Tbsp
  • Honey - 1 Tbsp
  • Oil, cooking - 1/4 cup


  1. Shrimp - If prepping right before cooking, get the grill or oven heating before continuing with prep. Defrost, rinse, and pat dry.
  2. Walnuts - If you’d like the walnuts toasted, toast in a dry skillet until fragrant and golden, 4 to 5 minutes. (Can be done up to 5 days ahead)
  3. Skewers - (Skip this step if using the stovetop or if using a grill basket on the grill.) If using wooden skewers, soak in water for 20 minutes to prevent burning.
  4. Shallots - Dice shallots. (Can be done up to 5 days ahead)
  5. Make balsamic vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead)
  6. Bell peppers / Zucchini / Eggplant - This makes enough for two nights. Core red peppers and slice in half. Slice zucchini and eggplant into 1/2” / 1.25 cm thick slices. (Can be done up to 3 days ahead)
  7. Tomatoes / Basil - Prep as directed. Store separately. (Can be done 2 days ahead)
  8. Prepare skewers - (Skip this step if using the stovetop or if using a grill basket on the grill.) If using skewers, thread shrimp through skewers.

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  1. If cooking on a grill: Heat grill to 500F / 260C degrees with one portion of grill over direct heat and one portion over indirect heat.
  2. If cooking on the stovetop / oven: Turn on the oven’s broiler. Place an oven rack 6” / 15 cm from the heat source.
  3. If cooking on a grill: Brush heated grates with some cooking oil. Cook bell peppers, zucchini, and eggplant over direct heat until lightly charred, turning to cook on both sides. Move vegetables to indirect heat and continue cooking, with the lid closed, until tender, 4 to 6 minutes. When vegetables are nearly tender, cook shrimp over direct heat (on skewers or in a grill basket) until opaque, 2 to 5 minutes. Season vegetables and shrimp with some salt as they cook. Set vegetables and shrimp aside.
  4. If cooking on the stovetop / oven: Spread vegetables out in a single layer on a sheet pan. Brush with some cooking oil and season with some salt and pepper. Cook under the broiler until lightly charred and tender, turning halfway through cooking.
  5. If cooking on the stovetop / oven: While vegetables are cooking, heat a wok or skillet with some cooking oil over medium-high heat. Add shrimp and saute until opaque and cooked through, 3 to 5 minutes, seasoning with some salt as it cooks.
  6. Pull shrimp off skewers (if used for grilling).
  7. Roughly chop vegetables. (Reserve half for Thursday)
  8. Combine mixed greens, vegetables, tomatoes, and basil. Add vinaigrette until dressed to your liking.
  9. Add shrimp and walnuts to salad and toss just before serving. Enjoy!



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