- for the dressing
- Extra virgin olive oil 3/4 cup
- cilantro, chopped 1 cup
- limes, juice 2
- chipotle peppers in adobo sauce 2
- Salt 1/2 tsp • 1 kcal
- Apple cider vinegar 1/3 cup
- Honey 3 tbsp
- for the salad
- romaine lettuce, roughly chopped 2
- black beans, drained and rinsed 1 14-ounce can
- Avocado, diced 1
- corn, shucked 2 ears
- red onion, sliced 1/2
- cherry tomatoes, halved 1 pint
- large shrimp, deveined 1 to 1 1/2 pounds
With ingredients like lime juice, cilantro, corn, avocado, and chipotle peppers in adobo sauce, grilled shrimp salad is a delicious dish that's packed with flavor. It's a healthy, simple-to-make recipe that's perfect for when you're in the mood for something quick and fresh-tasting. Just whisk up the dressing, marinate and grill the shrimp, then assemble the salad. Making grilled shrimp salad couldn't be easier! Its bold, bright flavors are great for summertime, even more the classic grilled marinated shrimp recipe. It's heartier than many other salads, thanks to the shrimp and avocado, which means you can enjoy it as a main meal as well as a side dish. As a side, it's great with shrimp tacos, fajitas, and other Mexican fare.
Tips for Making the Best Grilled Shrimp Salad
– Make sure you peel the shrimp before you cook them. You can either leave the tails on or remove them – it's up to you.
– Soak the skewers in cold water for at least half an hour so they don't burn or use metal skewers.
– This fantastic salad can be made keto-friendly by using sweetener instead of honey.
– To keep the shrimp from drying out, brush them with the dressing while they're cooking and make sure not to cook them any longer than necessary. No more than 3 minutes per side.
How to Store Grilled Shrimp Salad
Leftover grilled shrimp salad can be put in an airtight container and refrigerated for up to 2 days.
How to Make Grilled Shrimp Salad
Preheat your grill.
Pour all of the ingredients for the dressing into a bowl and blend with an immersion blender.
Pour ¼ of the dressing into a bowl. Pour in the shrimp and marinate for 20 minutes.
Skewer the shrimp.
Grill the shrimp for 2 to 3 minutes on each side. Grill the corn at the same time, a few minutes per side, until the ears begin to char.
Cut the corn kernels off the cob. Remove the shrimp from the grill.
Place the lettuce, beans, avocado, corn, onion, and tomatoes in a large bowl. Add the dressing and toss to coat. Sprinkle the shrimp into the salad and serve.
Make sure your grill gets good and hot before you start cooking.
You can also substitute shrimp for chicken or beef for an even heartier meal.