Refreshing Shrimp Salad Recipe

Difficulty:

2/5

Serves:

6 PEOPLE

Prep Time:

30 minutes

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Refreshing Shrimp Salad Recipe

This Shrimp Salad Recipe combines tender, lightly charred shrimp with a creamy herb dressing made from mayonnaise, sour cream, fresh parsley, chives, and tarragon vinegar. Featured on License to Grill, host Rob Rainford creates a refreshing seafood dish that’s perfect for summer lunches, backyard barbecues, elegant appetizers, and family gatherings.

The Inspiration

This shrimp salad recipe introduces a delicious barbecue-inspired twist by quickly grilling the shrimp before chilling them and serving them alongside a homemade green herb dressing. The combination of smoky seafood and a rich, creamy sauce creates a flavorful balance that feels both refreshing and satisfying.

On License to Grill, host Rob Rainford demonstrates that outdoor cooking can go beyond traditional barbecue meats. By grilling shrimp over high heat, he adds subtle smoky depth to a classic chilled seafood preparation without overwhelming the shrimp’s naturally sweet flavor.

Whether you’re hosting a summer barbecue, preparing a light lunch, or serving an elegant seafood appetizer, this shrimp salad delivers a delicious combination of fresh herbs, creamy dressing, and savory seafood flavor.

Ingredients

1 ¼ pound of shrimp, peeled and deveined
3 tablespoons tarragon vinegar (45ml)
2 teaspoons olive oil (10ml)
½ teaspoon of salt (2.5ml)

Dressing

½ cup of Mayonnaise (125ml)
½ cup of sour cream (125ml)
½ cup of fresh parsley, chopped (125ml)
3 tablespoons fresh chives, chopped (45ml)
1 tablespoon tarragon vinegar (15ml)
2 medium anchovy fillets

Method

Prepare the dressing by placing all of the dressing ingredients into a food processor or blender and blitzing until a thick creamy pea green colour. Place the dressing in a bowl and set in the refrigerator for a minimum of 30 minutes.
Place the shrimp in a sealable plastic bag. Add the tarragon vinegar, oil and salt. Seal the bag and place the shrimp in the fridge to marinate for 30 minutes.
After 30 minutes, remove the shrimp from the marinade and pat dry. Leave them to come to room temperature for 10-15 minutes.
Preheat the grill to high heat – 2 steamboats with the hand test.
Oil the grill with vegetable oil and place the shrimp on the grate. Grill with the lid up for 2 minutes per side or until opaque. Remove them from the grill and place them into the refrigerator to cool.
Serve the cold shrimp with dressing on the side.

Serving Suggestions

For a classic appetizer presentation, arrange the chilled shrimp on a large serving platter with the green herb dressing in a small bowl at the center. This allows guests to dip the shrimp into the creamy sauce and enjoy the combination of delicate seafood and aromatic herbs. The dressing’s vibrant green color also creates an attractive contrast with the pink shrimp.

For a light lunch, serve the shrimp over a bed of crisp romaine lettuce, mixed greens, or fresh arugula. Add sliced cucumber, cherry tomatoes, and thinly sliced red onion for additional texture and freshness. The creamy herb dressing can be spooned over the shrimp and vegetables to create a satisfying seafood salad.

This shrimp salad also works well for casual family gatherings because the dressing can be prepared in advance and the cooked shrimp can be chilled before serving. Arrange the components on a platter just before the meal to maintain their fresh appearance.

Final Thoughts

This Shrimp Salad Recipe combines the natural sweetness of shrimp with the smoky flavor of outdoor grilling and a rich, refreshing herb dressing. Featured on License to Grill, Rob Rainford’s recipe demonstrates how simple cooking techniques can transform seafood into an elegant chilled dish suitable for a variety of occasions.

Find more recipes from License to Grill here!