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

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19 thoughts on “Grilled Broccoli and Shrimp Salad”

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  1. 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?

  2. Grilling seafood adds so much flavor over baking or simmering.

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

        1. Take it from me, I’m Welsh! – It’s a piece of slate (or an extremely good ceramic copy) 😉

  3. 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.

  4. 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.

  5. 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.

  6. 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

  7. This was delicious! On a soggy evening here in the Pacific NW, it was a taste of the primal summer to come!

  8. 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!