Grilled Shrimp Salad
This light grilled shrimp salad is packed with spices and vegetables and easy to make even on a weeknight!
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- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- For the cilantro vinaigrette1 lime, juiced2 tablespoons minced cilantro
- 2 tbsp minced cilantro
- 1 tsp Dijon mustard1 tablespoon sugar1/3 cup olive oilKosher salt, to taste
- 1 tbsp sugar
- 1/3 cup olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 1 red bell pepper, seeded and quartered1 green bell pepper, seeded and quartered1/2 red onion, cut into quarters
- 1 green bell pepper, seeded and quartered
- 1/2 red onion, cut into quarters
- 1 jalapeno, halved (remove seeds for less heat)
- 1 tbsp olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 1 lb large shrimp (25-30 count), peeled and deveined
- 1 tbsp olive oil1 teaspoon chili powder
- 1 tsp chili powder
- 1/2 tsp garlic powder1/2 teaspoon kosher salt1/2 teaspoon black pepper
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 heads romaine lettuce, chopped
- 1 cup frozen sweet corn, thawed
- 1 cup cherry tomatoes, quartered
- 1 ripe avocado, pitted and chopped
- 4 scallions, thinly sliced
- 4-6 oz cotija cheese, crumbled
Instructions
- 1
Preheat your grill to medium-high heat. If you are using gas, turn your burners on medium-high and allow to preheat. If you are using charcoal, prepare for direct heat grilling.
- 2
In a glass jar with a lid, combine the lime juice, minced cilantro, mustard, sugar, olive oil, and a pinch of salt and black pepper. Add the lid and shake well to combine all of the ingredients. Set aside. The vinaigrette can be made in advance and stored in the fridge. It’s best served at room temperature. If you have leftover dressing, it will keep fine in the fridge for a week.
- 3
Drizzle the peppers and onions with olive oil. Season with a pinch of salt and pepper and using tongs add to your preheated grill. Grill the vegetables for 4-5 minutes per side until they are well charred and tender. Using tongs, remove from the grill and let cool. Roughly chop the vegetables for the salad.
- 4
In a large bowl, add the shrimp. Drizzle with olive oil and season with chili powder, garlic powder, salt, and pepper. Then skewer the shrimp, dividing them between 4 skewers. If you use wooden/bamboo skewers, make sure to soak them well so they don’t burn completely on the grill.
- 5
Add shrimp skewers to grill (I recommend lightly oiling grill to prevent sticking) and grill for 2-3 minutes per side. The shrimp are done when they are pink and no longer translucent in the center. Remove shrimp from grill and serve them as soon as possible.
- 6
Add the romaine lettuce into a large serving plate or bowl and drizzle with a tablespoon or two of the vinaigrette. Top with chopped, grilled vegetables, grilled shrimp, sweet corn, avocado, cherry tomatoes, scallions, and crumbled Cotija cheese. Serve.
- 7
Leftover salad ingredients are best stored separately and without dressing. Shrimp will keep in the fridge for 2-3 days. If you do have salad that is dressed, it will keep okay for 1 day in the fridge, but the texture will change. Did you love this recipe? Give us some stars below!