Grilled Shrimp Salad is a delicious and refreshing dish that brings together the bold flavors of grilled shrimp and fresh vegetables. Perfect for summer picnics, weeknight dinners, or any meal where you want something light yet satisfying, this salad is packed with nutrients and vibrant colors.
Why Make This Recipe
Making Grilled Shrimp Salad is an excellent way to enjoy a healthy meal that is easy to prepare and full of flavor. The combination of grilled shrimp with fresh veggies creates a dish that is not only tasty but also visually appealing. Plus, it’s a great way to use up seasonal ingredients like corn and avocados. This salad is also versatile; you can serve it as a main dish or a side.
How to Make Grilled Shrimp Salad
Ingredients:
- 3/4 cup light olive oil
- 1 cup packed cilantro leaves
- 2 small limes (juiced)
- 2 chipotle peppers in adobo sauce
- 1/2 teaspoon salt
- 1/3 cup apple cider vinegar
- 3 tablespoons honey
- 2 Romaine lettuce hearts (roughly chopped)
- 1 (14 ounces) can black beans (drained and rinsed)
- 1 large avocado (diced)
- 2 medium ears of sweet corn (shucked, or 1 (14oz) can corn, drained, rinsed)
- 1/2 medium red onion (thinly sliced)
- 1 pint cherry tomatoes (halved)
- 1 – 1 1/2 lbs large shrimp (deveined)
Directions:
- Add all the ingredients for the dressing (light olive oil, cilantro, lime juice, chipotle peppers, salt, apple cider vinegar, and honey) to a medium-sized glass jar. Using an immersion blender, blend until combined. Alternatively, you can use a stand blender. Set the dressing aside.
- Heat a gas or charcoal grill.
- Marinate the shrimp in a bowl with 1/4 cup of the dressing for 15 minutes.
- Thread the shrimp onto metal skewers.
- Lay the shrimp and corn cobs on the hot grill. Cook until the shrimp are cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side. Rotate the corn a few times during this time. Remove both from the grill and set aside.
- Cut the corn kernels off the cob.
- To prepare the salad, add the chopped lettuce, black beans, diced avocado, corn, sliced onion, and halved tomatoes to a bowl with the dressing. Toss to coat well.
- Transfer the salad to a serving bowl or platter. Top it with the grilled shrimp and serve.
How to Serve Grilled Shrimp Salad
Grilled Shrimp Salad is best served fresh, topped with grilled shrimp. You can also add a little extra dressing on top for more flavor. For a complete meal, consider serving it with some crusty bread or alongside rice.
How to Store Grilled Shrimp Salad
If you have leftovers, store them in an airtight container in the fridge. It’s best to keep the shrimp separate from the veggies and dressing to maintain their texture. Consume the salad within two days for the best quality.
Tips to Make Grilled Shrimp Salad
- Make sure to devein and clean the shrimp thoroughly before grilling.
- If you enjoy a spicier salad, feel free to add more chipotle peppers to the dressing.
- Use fresh ingredients whenever possible for the best flavor and nutrition.
Variation
You can customize this salad by adding other proteins like chicken or tofu. You can also switch out vegetables based on what you have on hand, like bell peppers or cucumbers.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before marinating and grilling.
2. What if I don’t have chipotle peppers?
If you don’t have chipotle peppers, you can use other chili sauces or simply omit them for a milder dressing.
3. Can I make the dressing ahead of time?
Absolutely! The dressing can be made in advance and stored in the fridge for up to a week. Just give it a good shake before using.
Grilled Shrimp Salad
Ingredients
For the dressing
- 3/4 cup light olive oil
- 1 cup packed cilantro leaves
- 2 medium limes (juiced)
- 2 peppers chipotle peppers in adobo sauce
- 1/2 teaspoon salt
- 1/3 cup apple cider vinegar
- 3 tablespoons honey
For the salad
- 2 hearts Romaine lettuce (roughly chopped)
- 1 14 ounces can black beans (drained and rinsed)
- 1 large avocado (diced)
- 2 medium ears of sweet corn (shucked, or 1 (14oz) can corn, drained, rinsed)
- 1/2 medium red onion (thinly sliced)
- 1 pint cherry tomatoes (halved)
- 1 – 1 1/2 lbs large shrimp (deveined)
Instructions
Preparation of Dressing
- Add all the ingredients for the dressing into a medium-sized glass jar.
- Using an immersion blender, blend until combined. Alternatively, you can use a stand blender.
- Set the dressing aside.
Grilling Shrimp and Corn
- Heat a gas or charcoal grill.
- Marinate the shrimp in a bowl with 1/4 cup of the dressing for 15 minutes.
- Thread the shrimp onto metal skewers.
- Lay the shrimp and corn cobs on the hot grill.
- Cook until the shrimp are cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side.
- Rotate the corn a few times during this time. Remove both from the grill and set aside.
- Cut the corn kernels off the cob.
Assembling the Salad
- To prepare the salad, add the chopped lettuce, black beans, diced avocado, corn, sliced onion, and halved tomatoes to a bowl.
- Toss to coat well with the dressing.
- Transfer the salad to a serving bowl or platter.
- Top it with the grilled shrimp and serve.
