Blueberry and Basil Vinaigrette Salad with Grilled Shrimp
Fresh mixed greens tossed with a vibrant blueberry and basil vinaigrette, topped with smoky grilled shrimp for a colorful and patriotic-inspired salad. This american-inspired seafood ready in about 23 minutes pairs peeled and deveined large shrimp, divided olive oil, divided salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12, peeled and deveined large shrimp
- 4 tbsp, divided olive oil
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 3/4 cup fresh blueberries
- 1/4 cup, packed fresh basil leaves
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 5 cups mixed salad greens
- 1 cup, halved cherry tomatoes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 12 peeled and deveined large shrimp with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Preheat grill or grill pan to medium-high heat (about 400°F).
- Step 2: Grill the shrimp for 2-3 minutes per side until opaque and slightly charred, then set aside.
- Step 3: In a blender or food processor, combine 3/4 cup fresh blueberries, 1/4 cup fresh basil leaves, 2 tbsp white wine vinegar, 1 tbsp honey, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth and pourable.
- Step 4: In a large bowl, toss 5 cups mixed salad greens and 1 cup halved cherry tomatoes.
- Step 5: Drizzle the blueberry basil vinaigrette over the salad and toss gently to coat.
- Step 6: Arrange the grilled shrimp on top of the dressed salad and serve immediately.
Frequently asked questions
How long does Blueberry and Basil Vinaigrette Salad with Grilled Shrimp take to make?
Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Blueberry and Basil Vinaigrette Salad with Grilled Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.
Can I substitute ingredients in Blueberry and Basil Vinaigrette Salad with Grilled Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blueberry and Basil Vinaigrette Salad with Grilled Shrimp for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Blueberry and Basil Vinaigrette Salad with Grilled Shrimp?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
