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—perfect for those warm afternoons when you want to eat al fresco with your latest page-turner. Whether you're hosting a spring book club gathering or simply treating yourself to a flavorful meal while reading on the patio, this recipe promises to delight your taste buds without keeping you away from your book for too long.
Why You Will Love This Simple and Flavorful Recipe:
This salad combines the fresh flavors of spring and 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 on the patio with your current read, or as the centerpiece for your next book club's outdoor gathering.
Spring Mix with Grilled Shrimp and Vegetables
Fresh, vibrant meal perfect for outdoor reading sessions and spring book gatherings
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Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 4
Ingredients:
For the Salad:
- 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
- 3 tablespoons olive oil
- 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: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the lemon vinaigrette.
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 tender and lightly charred.
- While vegetables are grilling, prepare the shrimp by tossing with olive oil, minced garlic, lemon zest, salt, and pepper in a separate bowl.
- Once vegetables are done, remove from grill and set aside. Place seasoned shrimp on grill and cook for 2-3 minutes per side, until pink and opaque.
- Prepare the lemon vinaigrette.
- In a large serving bowl, combine grilled vegetables, grilled shrimp, and mixed greens. Drizzle with lemon vinaigrette and toss gently to coat.
- Serve immediately, garnished with additional lemon zest if desired.
No Grill? No Worries!
Even if you don't have a grill, you can still savor these vibrant flavors with our oven-roasted version. Perfect for when you want to stay inside with your book but still enjoy fresh, seasonal flavors!
Oven method: Prep time 15 minutes, cook time 20-25 minutes, total time 35-40 minutes.
Oven Instructions:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss vegetables with olive oil, salt, and pepper. Spread in single layer on prepared baking sheet.
- Roast vegetables 20-25 minutes until tender and lightly browned, stirring halfway through.
- While vegetables roast, prepare shrimp with olive oil, garlic, lemon zest, salt, and pepper.
- Remove vegetables from oven and set aside.
- Heat large skillet over medium-high heat. Cook seasoned shrimp 2-3 minutes per side until pink and opaque.
- Prepare vinaigrette and assemble salad as directed above.
🛒 Pro Tip: For perfectly grilled vegetables every time — I recommend using Grill Baskets to prevent small pieces from falling through the grates.
Recipe Variations:
- Greens: Try baby spinach, arugula, kale, romaine, or butter lettuce instead of spring mix
- Protein: Substitute grilled chicken breast, tofu, salmon, or steak for the shrimp
- Vegetables: Use bell peppers, scallions, asparagus, or snap peas based on what's seasonal
- Dressing: Try balsamic vinaigrette, honey mustard, or Greek yogurt dressing
- Toppings: Add avocado slices, crumbled feta, toasted nuts, dried cranberries, or sliced strawberries
- Garnish: Fresh herbs like parsley, cilantro, or basil, or grated Parmesan cheese
Make-Ahead Tips:
Perfect for busy book lovers who want to prep ahead for outdoor reading sessions or book club gatherings:
- Pre-wash greens: Wash and dry spring mix ahead of time, store in airtight container with paper towels
- Marinate shrimp: Marinate shrimp in lemon vinaigrette for added flavor, store in refrigerator
- Pre-cut vegetables: Chop vegetables and store in separate containers
- Make dressing: Prepare lemon vinaigrette ahead and store in jar, shake before using
- Grill ahead: Grill shrimp in advance and store refrigerated, serve chilled or briefly reheated
By prepping in advance, you'll be able to assemble this fresh salad quickly when it's time to enjoy it—perfect for meal prep or entertaining without missing too much reading time!
More Recipes You'll Love:
- Chicken Stuffed with Mozzarella and Spinach: Elegant and impressive for special occasions
- Crispy Chicken Tenders with Lemon Basil Dressing: When you want something more substantial
- Baked Turkey Piccata: Elegant comfort food for special book club dinners
Explore more Reading Pairings & Recipes for your culinary adventures!
With its vibrant colors, bold flavors, and nutritious ingredients, this Spring Mix with Grilled Shrimp and Vegetables is sure to become a new favorite in your meal rotation. It's the perfect dish for those beautiful spring and summer days when you want to dine outdoors with a good book, or when you're hosting fellow book lovers for a fresh, satisfying meal that won't weigh you down.
Whether you grill or roast the vegetables, this salad celebrates the season's best flavors while giving you more time to get back to your reading. Let me know how it turns out in the comments below—enjoy every vibrant, delicious bite!
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