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Grilled Shrimp Salad with Cilantro Lime Vinaigrette
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.
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
Serving: 1g, Calories: 473kcal, Carbohydrates: 34g, Protein: 21g, Fat: 30g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 19g, Trans Fat: 0.01g, Cholesterol: 154mg, Sodium: 1388mg, Potassium: 851mg, Fiber: 8g, Sugar: 17g, Vitamin A: 2479IU, Vitamin C: 42mg, Calcium: 164mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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