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Grilled Shrimp & Kiwi Salad

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Grilled Shrimp & Kiwi Salad

Grilled Shrimp & Kiwi Salad

A vibrant salad featuring grilled shrimp and kiwi, artfully arranged on a bed of crisp romaine lettuce and tender baby spinach.
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Prep Time 23 minutes
Cook Time 8 minutes
Servings: 2 Servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the Salad
  • 12 Large shrimp peeled and deveined
  • 1 Tsp olive oil
  • Salt and pepper to taste
  • 1/2 Tsp smoked paprika optional
  • 2 Tsp chopped romaine lettuce
  • 2 Cups baby spinach
  • 2 Ripe kiwis peeled and sliced
  • 1/2 Cup White or cremini mushrooms thinly sliced or lightly sautéed
  • 1/4 Cup Goat cheese or feta crumbled
  • 1/4 Cup Candied pecans or roasted walnuts
  • 1/4 Small red onion thinly sliced
For the Balsamic Glaze (or use store-bought)
  • 1/4 Cup Balsamic vinegar
  • 1 Tsp Honey or brown sugar optional

Method
 

Make the balsamic glaze
  1. Simmer the balsamic vinegar in a small pan over medium-low heat until reduced by half (thickened and syrupy). Stir in honey or brown sugar if you want a touch of sweetness. Let cool.
Prep the mushrooms
  1. Option A (fresh): Thinly slice and use raw.
  2. Option B (sautéed): Cook in olive oil with a pinch of salt until softened and lightly browned (4–5 min).
Grill the shrimp
  1. Toss shrimp with olive oil, smoked paprika, salt, and pepper. Grill or pan-sear for about 2–3 minutes per side until cooked through and slightly charred.
Assemble the salad
  1. On each plate or in a bowl, combine romaine and spinach. Top with kiwi slices, mushrooms, red onion, goat cheese, and pecans. Add grilled shrimp on top.
Finish
  1. Drizzle with balsamic glaze and serve.

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