Marks Daily Apple
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19 Apr

Grilled Broccoli and Shrimp Salad

Grilled SaladAfter grilling broccoli once, you’re going to wonder why you’ve never thought of cooking it this way before. Charred and crispy around the edges, tender with just a little bit of crunch, grilling brings out the best in broccoli. Toss grilled broccoli in a big bowl with lime and chili grilled shrimp and you’ve got one amazing salad.

Grilled broccoli doesn’t taste all that much different than broccoli roasted in a high-heat oven, but it cooks faster. The bright green color and a bit of crunch remain intact. Plus, who wants to crank the oven to 450 ºF in the summer?

Brassicas such as broccoli, and other sulfur-rich vegetables, have potent and beneficial organosulfur compounds. The more ways you can find to eat and enjoy them, the better. If shrimp isn’t your thing, then pair this broccoli with grilled lime and chili marinated wild salmon or a big, juicy steak.

Servings: 4

Time in the Kitchen: 35 minutes


  • 1 pound raw shrimp, shelled (450 g)
  • 1/3 cup plus 1 tablespoon (divided) extra virgin olive oil (80 ml + 15 ml)
  • 1/4 cup fresh lime juice (60 ml)
  • 2 teaspoons chili powder (10 ml)
  • 2 cloves garlic, finely chopped
  • 2 heads of broccoli, cut into large florets
  • Salt


In a medium bowl, whisk together 1 tablespoon (15 ml) of the olive oil, plus the lime juice, chili powder and garlic. Add the shrimp and stir well to cover with the marinade. Lighlty salt the shrimp and let it marinate while you prepare the broccoli and heat the grill. When you’re ready to grill, thread the shrimp on skewers.

Prep Ingredients

Heat a grill to medium high heat.

Put the broccoli florets in a large bowl. Drizzle the remaining 1/3 cup (80 ml) of olive oil over the broccoli and use your hands to toss the broccoli so it’s evenly and thoroughly coated in olive oil and a few pinches of salt. If the broccoli seems dry, add more olive oil.

Grill the broccoli florets for 8 to 12 minutes, so the tips are nicely charred. Keep an eye on it, turning the florets as necessary so they don’t get too crispy.

Grilled Broccoli

When the broccoli is off the grill, then grill the shrimp skewers for 2 minutes on each side.

Grill Shrimp

In a large bowl, toss together the shrimp and broccoli. Squeeze fresh lime juice on top.

Grilled Salad

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Looks great! Adding some chili flakes to mine :)

    Dr. Anthony Gustin wrote on April 19th, 2014
  2. That looks awesome!

    Mary wrote on April 19th, 2014
  3. Looks like some sort of flat grill. If you just had a regular grill, would you just put aluminum foil on top of the grill grates?

    Darcie wrote on April 19th, 2014
  4. Grilling seafood adds so much flavor over baking or simmering.

    Question: What is the black mat shown in the picture?

    C L Deards wrote on April 19th, 2014
  5. I have never tried grilling broccoli, but I do roast it in the oven all the time.

    salixisme wrote on April 19th, 2014
  6. This could be done under the broiler too. Prepare the shrimp and broccoli as suggested. Spread the broccoli out on a broiler pan or sheet pan and place on the first or second rack under the broiler of your oven. When the broccoli is just starting to color, add the shrimp (minus the skewers). Watch carefully because the shrimp will cook very quickly–in maybe a minute or two. Don’t overcook. Shrimp is done when it turns pink.

    Shary wrote on April 19th, 2014
  7. I definitely like my broccoli to still be bright green after I cook it. Hate it when it gets mushy. This recipe looks great. I’ve never grilled broccoli before.

    Benjamin wrote on April 19th, 2014
  8. That looks really tasty. Brocolli and spinach have been two of my favorite vegetables since ever!

    Sebastijan Veselic wrote on April 20th, 2014
  9. Look delicious. Is shrimp a safe seafood item to consume in terms of heavy metals etc? I assume eating them occasionally is not a problem, otherwise Mark would obviously not have them in one of his recipes.

    George wrote on April 20th, 2014
  10. I do broccoli raab or broccolini the stems are more like asparagus and the grill just fine on a standard grill grate. A wok will also give the same char to the florets. I also add shitake mushrooms to the dish with some coconut aminos

    jack lea mason wrote on April 21st, 2014
  11. This was delicious! On a soggy evening here in the Pacific NW, it was a taste of the primal summer to come!

    drherrst wrote on April 21st, 2014
  12. I have my lunch for tomorrow! It looks awesome and delicious.

    Aaron wrote on April 27th, 2014
  13. Made this tonight. It was delicious. I used a stainless grill pan for the broccoli and then just cooked the shrimp on that after it was done. I did not skewer the shrimp; just threw it on on the pan for 2 min and 30 sec on each side. It was delicious and I have a great lunch for tomorrow. Thanks for the wonderful recipe!

    Nicki wrote on April 27th, 2014

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