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Grilled Shrimp Salad
Grilled Shrimp Salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and flavorful grilled shrimp salad with zesty spices and fresh veggies, perfect for a speedy weeknight meal!
Ingredients:
  • For the cilantro vinaigrette 1 lime, juiced2 tablespoons minced cilantro
  • 1 teaspoon Dijon mustard1 tablespoon sugar1/3 cup olive oilKosher salt, to taste
  • Black pepper, to taste
  • For the grilled vegetables
  • 1 red bell pepper, seeded and quartered1 green bell pepper, seeded and quartered1/2 red onion, cut into quarters
  • 1 jalapeno, halved (remove seeds for less heat)
  • 1 tablespoon olive oil
  • Kosher salt, to taste
  • For grilled shrimp
  • 1 pound large shrimp (25-30 count), peeled and deveined
  • 1 tablespoon olive oil1 teaspoon chili powder
  • 1/2 teaspoon garlic powder1/2 teaspoon kosher salt1/2 teaspoon black pepper
  • For the salad 2 heads romaine lettuce, chopped1 cup frozen sweet corn, thawed1 cup cherry tomatoes, quartered
  • 1 ripe avocado, pitted and chopped4 scallions, thinly sliced4-6 ounces cotija cheese, crumbled
Instructions:
  • Preheat your grill: Heat your grill to medium-high heat, whether using gas or charcoal for direct heat grilling.
  • Prepare the vinaigrette by combining lime juice, minced cilantro, mustard, sugar, olive oil, salt, and black pepper in a glass jar with a lid. Shake vigorously to evenly mix the ingredients. Store the vinaigrette in the fridge if making ahead. Serve at room temperature and refrigerate any leftovers for up to a week.
  • Prepare grilled vegetables: Coat peppers and onions in olive oil, sprinkle with salt and pepper, then transfer to a preheated grill using tongs. Grill for 4-5 minutes on each side until charred and tender. Remove from grill using tongs and allow to cool. Roughly chop for the salad.
  • Prepare and flavor the shrimp: Toss the shrimp in a bowl with olive oil, chili powder, garlic powder, salt, and pepper. Thread the seasoned shrimp onto 4 skewers, ensuring equal distribution. If using wooden/bamboo skewers, soak them thoroughly to prevent charring on the grill.
  • Grill the shrimp: Place the shrimp skewers on a lightly oiled grill and cook for 2-3 minutes per side until pink and opaque in the center. Remove from grill and serve immediately.
  • To serve, arrange romaine lettuce on a large platter or in a bowl and generously drizzle with vinaigrette. Top with grilled vegetables, shrimp, sweet corn, avocado, cherry tomatoes, scallions, and crumbled Cotija cheese. Enjoy!
  • For best results, store leftover salad ingredients separately without dressing. Refrigerate shrimp for 2-3 days. If salad is already dressed, it will last for 1 day in the fridge, but note that the texture may change. If you enjoyed this recipe, please leave a star rating below!

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