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Smoky grilled shrimp, sweet charred corn, and juicy mango come together over crisp romaine in this Grilled Shrimp Salad with Cilantro Lime Vinaigrette. It’s a full meal salad, not a side dish, and it’s ready in under 40 minutes. The blended cilantro lime dressing ties every bite together and doubles as a marinade for your next batch of grilled chicken.
There’s a specific kind of dinner that shows up on repeat once the grill comes out for the season, and this grilled shrimp salad is one of mine. The shrimp gets a quick smoky spice rub, the corn chars right alongside it, and everything lands in a bowl with juicy mango, creamy avocado, and a blended cilantro lime dressing that you’ll want to put on everything else in your fridge too.
This isn’t a salad you serve as a side. With shrimp, corn, avocado, and feta in the mix, it’s substantial enough to be dinner on its own, and it still feels light for a warm night. The mango and charred corn play off the smoky shrimp in a way that keeps every bite interesting, and once you taste that dressing, you’ll understand why I make a double batch. If you like shrimp you also might like this Greek Shrimp Marinade, Spicy Shrimp, Lemon Garlic Shrimp Pasta or this Mediterranean Grilled Shrimp Skewers.
Why You’ll Love This Grilled Shrimp Salad
• It’s a full meal, not a side dish. Protein, fruit, vegetables, and cheese mean you’re not searching for something else to round out dinner.
• The mango and corn combo is the whole point. Sweet, charred, and juicy against smoky spiced shrimp is a flavor pairing that just works.
• The dressing doubles as a marinade base. Extra cilantro lime vinaigrette is good on grilled chicken, drizzled over rice, or to drizzle on Mediterranean Roasted Vegetables.
Table of Contents
Ingredient Notes
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Shrimp. Large or jumbo shrimp hold up best on skewers and are easier to time correctly than smaller sizes. If your shrimp are frozen, thaw them fully and pat them very dry before marinating. Extra moisture on the surface keeps the spices from sticking and steams the shrimp instead of letting it char.
- The spice rub. Smoked paprika, chili powder, and cumin give the shrimp a warm, slightly smoky flavor without making the dish spicy. If you want more heat, add a pinch of cayenne.
- Cilantro lime vinaigrette. This dressing is blended, not whisked, which is what gives it that bright green color and smooth texture. Fresh lime juice matters here. Bottled juice tastes flat next to the cilantro.
- Corn. Grilling the corn in the husk-off, oiled and salted, gives you real char in about 12 to 15 minutes. Canned or frozen corn works in a pinch, but you’ll lose the smoky flavor that ties the salad together.
- Mango. Look for mangoes that give slightly when pressed, similar to a ripe avocado. Underripe mango will taste more tart than sweet against the smoky shrimp.
Modifications and substitutions:
- No grill: A grill pan or cast iron skillet on the stove works for both the shrimp and the corn kernels (cut them off the cob first and char them in a dry skillet).
- Swap the protein: Grilled chicken breast or thighs work well in place of shrimp if that’s what you have on hand.
- No mango: Diced pineapple or fresh peach are good substitutes when mango isn’t in season.
- Dairy free: Skip the feta or swap in a plant-based feta alternative.
- Milder onion: Soak the sliced red onion in cold water for 10 minutes before adding it to the salad to take the sharp edge off.
How to Make Grilled Shrimp Salad with Cilantro Lime Vinaigrette
Step 1: Marinate the shrimp. Toss shrimp with olive oil, lime juice, garlic, and spices, then let it sit for 15 to 20 minutes. Tip: don’t marinate shrimp much longer than this. The acid from the lime juice can start to break down the texture if it sits too long.
Step 2: Blend the dressing. Add cilantro, olive oil, lime juice, vinegar, honey, garlic, salt, and pepper to a blender and blend until smooth. Tip: make this while the shrimp marinates so you’re not standing around waiting.
Step 3: Grill the corn. Brush shucked corn with olive oil, season with salt, and grill over medium-high heat, turning occasionally, until lightly charred on all sides, about 12 to 15 minutes.
Step 4: Add the shrimp. During the last 4 to 5 minutes of the corn cooking, add the skewered shrimp to the grill and cook 2 to 3 minutes per side. Tip: this is the step people rush. Watch the shape, not the clock.
Step 5: Cut the corn and assemble. Once the corn is cool enough to handle, cut the kernels off the cob. Add romaine, mango, cucumber, red onion, avocado, feta, and corn to a large bowl, drizzle with about half the dressing, and toss gently.
Step 6: Top and serve. Arrange the grilled shrimp over the salad and serve immediately with the remaining dressing on the side.
How to Tell When Shrimp Is Done
This is the step that trips people up most, so here’s the direct answer: shrimp is done when it turns pink and opaque and curls into a loose “C” shape. If it curls into a tight “O,” it’s overcooked and will taste rubbery. On the grill, this usually takes 2 to 3 minutes per side over medium-high heat. Pull it the moment you see that loose C, even if it looks slightly underdone. It will finish cooking in the residual heat off the grill.
If you like easy shrimp recipes try this Shrimp Kale Pasta, Shrimp Pesto Pasta or this Shrimp Creole Recipe.
Make Ahead and Storage
- A day ahead: The cilantro lime vinaigrette can be made up to 2 days in advance and stored in the fridge. You can also marinate the shrimp and prep the vegetables (except avocado) up to a day ahead and store them separately.
- Same day: Grill the shrimp and corn just before serving for the best texture and flavor. Shrimp especially loses its just-grilled quality if it sits too long before serving.
- Leftovers: Store leftover salad in an airtight container in the fridge for up to 2 days. For the best texture, keep the dressing separate and add the avocado just before serving so it doesn’t brown or turn mushy.
What to Serve With Grilled Shrimp Salad
This salad is filling enough to stand on its own, but a few pairings round out the meal nicely:
- Warm pita or flatbread for scooping up extra dressing. Try making this Easy Homemade Naan.
- A light side like this Summer Orzo Pasta Salad if you’re feeding a crowd
- Pair it with these Mediterranean Steak Bites, Balsamic Marinated Skirt Steak or this Asian Marinated Flank Steak. This would make a great surf and turf option!
Recipe FAQ
Yes. Thaw it completely and pat it very dry before marinating so the spices stick and the shrimp chars instead of steams.
Grilled chicken is the easiest swap and takes on the same spice rub well.
It’s overcooked. Watch for the loose “C” shape instead of timing by the clock, and pull the shrimp off the grill as soon as you see it.
You can prep almost everything ahead. Marinate the shrimp, make the dressing, and chop the vegetables up to a day in advance, then grill the shrimp and corn and assemble right before serving.
More Shrimp Recipes
Mediterranean
Easy Shrimp Scampi Recipe
Mediterranean
One Pot Mediterranean Shrimp Pasta
Seafood
Easy Shrimp Curry
Mediterranean
Lemon Shrimp and Orzo
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Grilled Shrimp Salad with Cilantro Lime Vinaigrette
Ingredients
For the shrimp:
- 1 1/2 pounds jumbo shrimp
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons lime juice
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the cilantro lime vinaigrette:
- 1 cup
packed cilantro leaves
- 1/3 cup
olive oil
- 3 tablespoons
fresh lime juice
- 1 1/2 tablespoons
apple cider vinegar
- 1 tablespoon honey
- 1 large garlic clove, minced
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
For the salad:
- 3 ears sweet corn, about 2 1/2 cups, removed from cob
- 2 small heads romaine lettuce, chopped
- 2 large ripe mangoes, diced
- 1 1/2 cups English cucumber, diced
- 3/4 cup red onion, thinly sliced
- 2 large avocados, diced
- 1/2 cup crumbled feta cheese
Instructions
Marinade Shrimp:
- In a medium bowl, combine shrimp, olive oil, lime juice, garlic, smoked paprika, chili powder, cumin, salt, and pepper. Toss until the shrimp are evenly coated and set aside to marinate for 15-20 minutes.
Create Dressing:
- Meanwhile, make the dressing. Add cilantro, olive oil, lime juice, vinegar, honey, garlic, salt, and pepper to a blender and blend until smooth.
Grill Shrimp:
- Thread the shrimp onto skewers. Preheat a grill or grill pan to medium-high heat. Shuck the corn and remove all of the husks and silk. Lightly brush with olive oil and season with a pinch of salt.
- Place the corn on the grill and cook, turning occasionally, until lightly charred on all sides, about 12-15 minutes. During the last 4-5 minutes of cooking, add the shrimp skewers to the grill and cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
- Transfer the shrimp and corn to a plate. Once the corn is cool enough to handle, cut the kernels from the cob.
Create Salad:
- Add romaine, mango, cucumber, red onion, avocado, feta, and grilled corn to a large serving bowl. Drizzle with about half of the dressing and toss gently to combine.
- Arrange the grilled shrimp skewers over the salad and serve immediately with the remaining dressing on the side.
Notes
- Jumbo (16/20) or extra-large (21/25) shrimp work best in this recipe. Their larger size holds up better on skewers.
- The dressing can be made up to 2 days ahead and stored in the refrigerator.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- If your shrimp are frozen, thaw them completely and pat them dry before marinating to help them grill properly.
- Shrimp cook very quickly, so keep a close eye on them while grilling. They’re done when they turn pink and opaque and curl into a loose “C” shape.
- For a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding it to the salad.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. For the best results, store the dressing separately and add the avocado just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a simple, flavorful full meal with shrimp and a cilantro dressing.