Grilled Seafood Salad in a white bowl with a light blue and white checkered towel and a red and white checkered towel underneath the bowl

Gluten-Free Grilled Seafood Salad

Father’s Day is today! And summer officially begins tomorrow! Which means you might just be planning on doing some grilling, am I right? This Gluten-free Grilled Seafood Salad combines a nice char-taste with the lightness of a salad, perfect for a Father’s Day meal or a summer cookout.

For the dressing, I used Marukan Organic Seasoned Rice Vinegar, sesame oil, gluten-free soy sauce, sriracha sauce, garlic paste, ginger paste, and olive oil. The result is a flavorful punch, sure to be a crowd pleaser!

Check out more gluten-free grilling recipes and more gluten-free recipes for Father’s Day.

Grilled Seafood Salad in a white bowl with a light blue and white checkered towel underneath

5 from 1 vote
Grilled Seafood Salad in a white bowl with a light blue and white checkered towel and a red and white checkered towel underneath the bowl
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Gluten-Free Grilled Seafood Salad Recipe

Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Main Course, Salad
Cuisine: American, Asian
Servings: 4 servings
Calories: 438kcal
Author: Carol Kicinski

Ingredients

  • 6 tablespoons olive oil
  • ¼ cup Marukan Organic Seasoned Rice Vinegar
  • ½ tablespoon gluten free soy sauce
  • ½ tablespoon sesame oil
  • 1 teaspoon sriracha sauce
  • ½ teaspoon garlic paste
  • ½ teaspoon ginger paste
  • 12 ounces large(16-20 per pound) raw shrimp, peeled and deveined
  • 12 ounces sea scallops
  • 12 ounces squid , bodies only
  • 6 cups spring salad mix
  • Kosher or fine sea salt
  • Freshly ground black pepper

Instructions

  • Prepare grill for direct heat and preheat to medium-high.
  • Combine olive oil, vinegar, soy sauce, sesame oil, sriracha sauce, garlic and ginger pastes in a small jar. Shake until fully combined. Pour about ¼ of the dressing into a separate bowl.
  • Pat the shrimp, scallops, and squid dry with paper towels. Brush the seafood with the dressing you poured out. Discard after brushing. Put the shrimp and scallops into a grill basket that has been sprayed with oil.
  • Oil the grates of the grill well. Place the grill basket on the grill and the squid bodies directly on the grates. (Can also be threaded on skewers and grilled if no grill pan.) Grill the shrimp and scallops until opaque, about 1½ - 2 minutes per side. Remove from heat and place in a bowl. Grill the squids until charred and cooked through, about 3 minutes per side. Let cool enough to handle then cut into rings and add to the shrimp and scallops. Pour on some of the dressing and toss well. Season to taste with salt and pepper.
  • Put the salad greens in a salad bowl, toss with some dressing and season to taste with salt and pepper. Add the seafood, toss gently, and serve.

Nutrition

Nutrition Facts
Gluten-Free Grilled Seafood Salad Recipe
Amount Per Serving
Calories 438 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 4g20%
Trans Fat 1g
Cholesterol 433mg144%
Sodium 1200mg50%
Potassium 564mg16%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 42g84%
Vitamin A 714IU14%
Vitamin C 22mg27%
Calcium 166mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Grill Marukan Salad Scallops Seafood Shrimp Squid Summer
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