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4.84 from 6 votes

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.
Prep Time20 minutes
Cook Time15 minutes
marinating time15 minutes
Total Time50 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: green salad with shrimp, grilled shrimp, grilled shrimp salad, grilled shrimp salad recipe, salad with grilled shrimp, seafood salad, shrimp salad, shrimp salad recipe
Servings: 6 servings
Author: Alyssa Rivers

Equipment

  • Grill gas or charcoal
  • Blender or immersion blender

Ingredients

Dressing

  • ¾ cup olive oil
  • 1 cup fresh cilantro packed
  • ⅓ cup apple cider vinegar
  • 3 tablespoons fresh lime juice about 2 small limes
  • 3 tablespoons honey
  • 2 chipotle peppers in adobo sauce
  • ½ teaspoon salt more or less to taste

Salad

  • 1 - 1 ½ pounds large deveined and peeled shrimp you may leave the tails on for presentation if desired
  • 2 roughly chopped romaine lettuce hearts about 7-8 cups
  • 1 (14-ounce) can drained and rinsed black beans
  • 1 cup diced avocado 1 large avocado
  • 2 medium ears of sweet corn shucked, or 1 (14-ounce) can drained and rinsed sweet corn
  • ½ cup thinly sliced red onion half a medium onion
  • 1 pint halved cherry tomatoes

Instructions

Dressing

  • Add ¾ cup olive oil, 1 cup fresh cilantro, ⅓ cup apple cider vinegar, 3 tablespoons fresh lime juice, 3 tablespoons honey, 2 chipotle peppers in adobo sauce, and ½ teaspoon salt to a blender and blend until smooth and combined. Taste and adjust the salt as needed.
  • Add ¼ cup of the dressing to a bowl with 1 - 1 ½ pounds large deveined and peeled shrimp to marinate for 15 minutes. Set the remaining dressing aside.

Salad

  • Heat the grill to medium heat.
  • While the shrimp marinates, place 2 medium ears of sweet corn onto the grill and cook for 10-12 minutes, rotating a few times.
  • After it is done marinating, thread the shrimp onto metal skewers and place them on the grill. Cook for 2 minutes, then flip the skewers and cook for 2 additional minutes. Remove the shrimp and the corn from the grill.
  • Carefully cut the kernels off the cob.
  • Assemble the salad by tossing 2 roughly chopped romaine lettuce hearts, 1 (14-ounce) can drained and rinsed black beans, 1 cup diced avocado, ½ cup thinly sliced red onion, 1 pint halved cherry tomatoes, and the corn kernels with the dressing.
  • Top the salad with the shrimp and serve immediately.

Notes

Leftover, Make Ahead & Meal Prep Instructions
  • In the Refrigerator: Once tossed with dressing, the salad is best eaten within 1 day. The shrimp can be stored separately in an airtight container for up to 4 days.
  • Make Ahead: Keep the salad, shrimp, avocado, and dressing separate until serving. Wait to cut the avocado so it doesn’t brown.
  • Meal Prep Tip: For longer storage, keep the dressing on the side. The salad and dressing can last up to 4 days when stored separately.

Nutrition

Calories: 542kcal | Carbohydrates: 41g | Protein: 24g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 858mg | Potassium: 829mg | Fiber: 10g | Sugar: 15g | Vitamin A: 1691IU | Vitamin C: 27mg | Calcium: 102mg | Iron: 3mg

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