Grilled Shrimp Salad
A delicious and refreshing salad combining grilled shrimp with fresh vegetables, perfect for summer picnics or light meals.
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.
Notes
Grilled Shrimp Salad is best served fresh. If you have leftovers, store them in an airtight container in the fridge, keeping the shrimp separate from the veggies and dressing. Consume within two days for best quality.