Grilled Shrimp with Hearts of Palm Salad
Summer is upon us, and this grilled shrimp with hearts of palm salad is the new summer salad recipe you never knew you needed. The shrimp are tender, juicy, and loaded with flavor. While the hearts of palm salad adds the perfect mixture of healthy vegetables that taste so fresh and delicious.
What’s great, is that this meal comes together in under 30 minutes too. While this recipe is very light, it is still totally satisfying. If you decide to bulk it up a bit, try adding a side of rice or even a thick slice of crusty garlic bread, both will taste amazing. I can guarantee you and your family will fall in love with this recipe.
About this recipe
For this grilled shrimp with hearts of palm salad recipe, I used a little under a pound of raw peeled and deveined shrimp. You can leave the tails on for a more beautiful presentation, but you can remove them too if you prefer. Let your wooden skewers soak in water for about 15-20 minutes before you skewer the shrimp. This will help prevent the wood from burning on the grill.
Also, when you skewer the shrimp, be sure to run the skewer through the tail and the meaty part of the shrimp. Double piercing the shrimp will help make sure it is secure on the skewer. It also helps prevent the shrimp from twisting or falling off when grilling.
I made a quick marinade for my shrimp. You can simply brush the marinade on the shrimp 10-15 minutes before grilling. You can also let the shrimp soak in the marinade for up to 30 minutes in the refrigerator. Either way, the marinade will help impart flavor in the shrimp.
When preparing the cucumber, you will want to use a julienne peeler. This peeler allows you to make long thin strands of cucumber. Just be sure to press out any excess moisture using a paper towel after you peel your cucumber. Also, as you start to get close to the center of the cucumber, turn it and begin peeling another side. You do not want to peel the core of the cucumber because it has seeds and is too soft to create the strands.
When “shredding” the hearts of palm, be sure to drain off any excess liquid. Gently pat the whole hearts of palm dry. Then, you will slice the hearts of palm in half. From there, you will make long thin slices in each half. This will give you long thin strands that look like they’ve been shredded.
Storage
This summer salad recipe is best eaten the same day it is made. If stored covered in the refrigerator, the dressing will eventually soften the veggies and excess water will begin to leak making the salad very watery.
Looking for more delicious summer recipes? Try my lemon pepper shrimp with roasted broccoli. Or my salmon wedge salad with honey mustard dressing. Both are great recipes for warm summer nights.
Grilled Shrimp with Hearts of Palm Salad
Ingredients
Grilled shrimp with marinade
- 1 lb. raw skewered shrimp , make sure they are peeled and deveined. You can leave the tail on for presentation
- ¼ cup olive oil
- 2 tablespoons chopped Italian parsley
- 2 teaspoons minced garlic about 2 cloves
- 1 tablespoon lemon juice fresh squeezed
- ½ teaspoon salt
- ¼ teaspoon black pepper
Hearts of palm salad
- 1 can whole hearts of palm , 7.8 ounces drained
- 1 English cucumber , peeled using a julienne peeler
- 1 large red or striped bell pepper, diced small
- ¼ cup shallots diced small
- 1 medium jalapeno , seeded and deveined diced small about 1/2 cup
Hearts of palm dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Equipment
- 2 small mixing bowls for the marinade and dressing
- 2 plates for the shrimp, grilling tongs, and aluminum foil
- gas grill
- serving bowl for the salad and shrimp
Instructions
Prepare the marinade:
- In a small bowl, combine the olive oil, lemon juice, chopped Italian parsley, minced garlic, salt and pepper. Stir well.
- Brush the marinade over the shrimp and let it rest for 10 minutes. You can also marinate the shrimp for 30 minutes in the refrigerator if you prefer. Set the marinated shrimp aside.
Prepare the grill:
- You’ll need a clean plate, grilling tongs, and aluminum foil for this recipe.
- Add a sheet of aluminum foil to the gas grill, then preheat the grill to 350 degrees.
- Add the marinated shrimp skewers to the grill lined with aluminum foil.
- Close the lid, and let the shrimp cook for 3-4 minutes before flipping.
- Close the lid again and allow the shrimp to finish cooking for another 3 minutes.
- The shrimp should be pink in color, not translucent.
- Remove the shrimp from the grill using your tongs. Set them aside.
Prepare the salad dressing:
- In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper. Mix until well combined. Set aside.
Prepare the salad:
- Drain the liquid from the canned whole hearts of palm.
- Using a sharp knife, gently slice the hearts of palm in half. From there, you will run the knife down the hearts of palm making long thin slices. This will give the impression that the hearts of palm have been shredded.
- Next, you will use your julienne peeler to peel the English cucumber. Simply run the tool from the top of the cucumber down to the bottom. You will be left with long, thin strands of cucumber. Press out any excess moisture from the cucumber using a paper towel.
- Next, you will dice the jalapeno. Be sure to remove the seeds and veins to make the jalapeno less spicy.
- Then, you will dice the striped or red bell pepper and shallots.
- Add all of the veggies into a large serving bowl, making sure to add the hearts of palm last.
- Very gently toss the salad using two forks. Add the dressing and grilled shrimp skewers.
- Top with a few turns of cracked black pepper, a pinch of salt and a few red pepper flakes.
- Enjoy!
