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Grilled Shrimp and Fruit Salad. Wild caught Gulf shrimp, sweet bell peppers, nectarines and pineapple marinated in Creamy Honey Lime Dressing and grilled. Served atop a bed of spring lettuce mix.
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4.2 from 5 votes

Grilled Shrimp and Fruit Salad


  • Grilled Shrimp and Fruit Salad
  • yield: 4 servings
  • This salad is light enough for a hot summer day yet filling and satisfying.
  • Creamy Honey Lime Salad Dressing divided
  • 1 pound wild-caught shrimp shell and tails on
  • 4 to 5 pineapple rings
  • 3 nectarines sliced in half
  • 5 to 6 baby bell peppers seeded and sliced in strips
  • spring salad greens - allow 2 to 3 cups per person
  • salt and pepper
  • chow mein noodles for topping


  • grill the shrimp, fruit and bell pepper:
  • Peel and devein shrimp. Place in a large plastic zip-lock bag. Add 1/4 cup honey lime salad dressing. Let marinate in refrigerator for at least 2 hours.
  • Heat grill to medium high heat. When ready, brush one side of pineapple, nectarine and bell peppers with Honey Lime Salad Dressing. Place that side down on the grates. Brush other side with dressing. Grill until grill marks appear and flip. Repeat on other side.
  • Remove from grill and set aside.
  • Drain shrimp and discard marinade. Place in a grill basket or thread with a skewer. Note: if using wooden skewers, soak in water for 30 minutes prior to use.
  • Place on hot grill grates and cook approximately 3 minutes on each side until the shrimp is pink. Don't overcook. Remove from grill.
  • Assemble the salad:
  • Place salad greens on a large platter . Drizzle with salad dressing and sprinkle with salt and pepper. Lightly toss. Arrange salad in the center of the platter. Place shrimp, fruit and bell pepper on the platter.
  • Serve with chow mein noodles as a topping and extra salad dressing.
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