Grilled Shrimp Salad
This easy Grilled Shrimp Salad recipe is the perfect solution to your summer dinner needs! It’s healthy, quick and full of grilled chipotle flavor.
Servings: 6 people
Ingredients
Dressing
- 3/4 cup light olive oil
- 1 cup packed cilantro leaves
- 2 small limes juiced
- 2 chipotle peppers in adobo sauce
- 1/2 teaspoons salt
- 1/3 cup apple cider vinegar
- 3 tablespoons honey
Salad
- 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
Instructions
- Add all the ingredients to a medium-sized glass jar. Using an immersion blender, blend until combined. Alternatively, you can use a stand blender for this step. Set 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 and cook until cooked through (the flesh of the shrimp will turn opaque) and grill marks form, about 2 minutes per side. Rotate the corn a few times during this time. Remove both and set aside.
- Cut the corn kernels from the cob.
- To prepare the salad, add the lettuce, black beans, avocado, corn, onion and tomatoes to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter. Top the salad with the shrimp and serve.
Notes
Updated on August 10, 2021
Originally Posted on June 22, 2018
Nutrition
Calories: 541kcal | Carbohydrates: 18g | Protein: 40g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 476mg | Sodium: 1676mg | Potassium: 531mg | Fiber: 4g | Sugar: 12g | Vitamin A: 445IU | Vitamin C: 36.2mg | Calcium: 296mg | Iron: 5.1mg