Grilled Shrimp Salad

There’s something magical about a vibrant summer evening, and what better way to celebrate than with a delicious Grilled Shrimp Salad? I remember the first time I made this dish; it was a warm weekend, and the sun was just starting to set. The aroma of the shrimp grilling filled my backyard, mixing perfectly with the fresh scents of cilantro and lime. I couldn’t wait to sit down with family and share this refreshing meal that felt both light and filling. This salad is more than a recipe; it’s a tribute to those relaxed moments spent outdoors, the laughter shared, and the sunshine streaming down. It’s perfect for gatherings, but I also love enjoying it solo, savoring every bite as the flavors burst in my mouth.

Main Ingredients for Grilled Shrimp Salad

The ingredients in this Grilled Shrimp Salad are simple yet impactful. Each one plays a vital role in creating the refreshing flavor that makes this dish shine. The combination of lime juice, soy sauce, and cilantro for the dressing sets the stage for a party of flavors. The shrimp, a crucial player, absorbs the marinade beautifully, ensuring that each bite is bursting with taste. The addition of vibrant vegetables like corn, tomatoes, and avocado not only adds color but also provides a range of textures, making every mouthful a delightful experience.

• ½ cup fresh lime juice – This brightens the dressing and adds a zesty flavor that’s refreshing.
• 2 tablespoons soy sauce – Provides a savory depth that enhances the overall taste.
• 1 fresh jalapeño, cored with seeds and ribs removed – Adds a mild heat and a hint of flavor.
• 3 cloves garlic, minced – Offers a robust base flavor that complements the shrimp perfectly.
• Pinch red pepper flakes – For those who enjoy a bit of spice, adjust to taste.
• 1 tablespoon ground cumin – Infuses an earthy flavor that pairs beautifully with the shrimp.
• 1 cup fresh cilantro, chopped – A key herb that ties all the flavors together.
• ¾ cup extra-virgin olive oil – Helps in emulsifying the dressing, adding richness.
• 1 lb shrimp, extra-large, deveined and peeled – The star of the dish, providing protein and a succulent bite.
• 2 ears fresh corn, shucked and silk removed – Adds sweetness and crunch.
• Salt and pepper – Essential for seasoning your dish appropriately.
• 1 medium tomato, cored and diced – Brings in freshness and juiciness.
• 1 15 oz can black beans, drained and rinsed – Adds fiber and heartiness.
• ¼ cup red onion, chopped – For a touch of sharpness.
• ¼ cup green onions, green and white parts, chopped – Offers a mild onion flavor and crunch.
• 1 jalapeño, seeds and ribs removed, finely chopped – Enhances the heat level without overwhelming.
• 1 avocado, skin and pit removed, roughly chopped – Adds creaminess and richness.
• 1 Romaine lettuce, roughly chopped – For a crisp base that holds all the toppings beautifully.

Step by Step Instructions for Grilled Shrimp Salad

Creating the Grilled Shrimp Salad is a straightforward process that results in a brilliant and flavorful dish. Let’s get started with these easy steps that will guide you through making this delicious salad. Follow along, and you’ll be enjoying this delightful meal in no time!

1. Begin by making the dressing. In a medium-sized bowl, combine ½ cup fresh lime juice, 2 tablespoons soy sauce, 1 fresh jalapeño (cored, seeds and ribs removed), 3 cloves garlic (minced), a pinch of red pepper flakes, 1 tablespoon ground cumin, and 1 cup fresh cilantro (chopped). Slowly whisk in ¾ cup extra-virgin olive oil until well blended. This dressing will provide a fantastic flavor to your shrimp and salad.

2. Next, prepare your shrimp. Place 1 lb shrimp (extra-large, deveined and peeled) in a large plastic ziplock bag or a bowl. Pour enough of the dressing into the bag to fully coat the shrimp. Close the bag or cover the bowl with plastic wrap and refrigerate for about 15 minutes to 1 hour to allow the flavors to meld.

3. While the shrimp marinates, heat your grill to medium heat. Take 2 ears fresh corn (shucked and silk removed) and brush them with extra-virgin olive oil. Season with salt and pepper. Place the corn on the grill over direct heat and cook for about 8 minutes, turning occasionally, until the kernels start to brown. Once done, remove from the grill and set aside to cool.

4. Once the corn is cool enough to handle, stand each ear upright on a large platter and carefully use a large knife to cut the kernels from the cob. Repeat this process with the second ear of corn and set the kernels aside.

5. Now, take the marinated shrimp from the fridge and place them on skewers, ensuring not to overcrowd each skewer. Lightly season the shrimp with salt and pepper. Grill for about 10 minutes, turning occasionally until they are opaque and cooked through. You can also cook them in a grill pan, skillet over medium-high heat, or in a cast-iron skillet in a 350° oven.

6. In a medium bowl, combine the grilled corn kernels, 1 15 oz can black beans (drained and rinsed), 1 medium tomato (cored and diced), ¼ cup red onion (chopped), ¼ cup green onions (chopped), 1 jalapeño (finely chopped), and 1 avocado (roughly chopped). Gently stir to combine.

7. Toss the vegetable mixture with about ½ cup of the remaining dressing. Make sure everything is well coated.

8. Finally, prepare to serve. Place the chopped Romaine lettuce on plates, top it with the dressed veggies, and then add the grilled shrimp on top. Drizzle with a little more dressing for extra flavor, and serve immediately to enjoy the freshness.

Expert Tips about Grilled Shrimp Salad

To help you perfect your Grilled Shrimp Salad, here are some expert tips to ensure you achieve the best results:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavor will continue to develop, but the avocado may brown.
• Freezing: While it’s not recommended to freeze the salad once assembled, you can freeze the shrimp and dressing separately. Thaw in the fridge before use.
• Pairing: Consider serving this salad with a side of crusty bread or a refreshing drink like iced tea for a complete meal.
• Customization: Feel free to add seasonal vegetables or swap out ingredients based on personal preference.
• Avocado Addition: Add the avocado just before serving to maintain its freshness and color.

Serving Suggestions

When it comes to serving your Grilled Shrimp Salad, you have a world of options to consider:

• As a Main Course: This salad is hearty enough to stand alone as a main dish, perfect for lunch or dinner.
• Pair with Grains: Serve alongside quinoa, couscous, or brown rice for a more filling meal.
• Perfect for Picnics: Pack the salad in a cooler for a delightful picnic option.
• Seasonal Serving: This salad is especially refreshing in the summer months when fresh produce is at its peak.
• Garnish: Top with additional cilantro or a lime wedge for a fresh finish.
• Chilled Option: Prepare the salad ahead of time and serve chilled for a refreshing bite.
• Meal Prep: The components can be prepped in advance for a quick assembly during the week.

FAQ

Conclusion

The Grilled Shrimp Salad is truly a standout dish, bursting with freshness and flavor. It’s not just a meal; it’s an experience that brings people together, perfect for those sunny days and warm evenings. I encourage you to try making it yourself and enjoy the delightful combination of ingredients that makes this salad special. You won’t regret it!

Grilled Shrimp Salad

The ultimate summer dish, this Grilled Shrimp Salad boasts bright flavors and fresh ingredients. Juicy shrimp, crisp vegetables, and a zesty dressing come together for a refreshing meal that's perfect for any occasion. Enjoy it as a main course or a side - you'll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Dinner, Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup fresh lime juice
• 2 tablespoon soy sauce
• 1 fresh jalapeño, cored with seeds and ribs removed
• 3 cloves garlic, minced
• Pinch red pepper flakes or more, for added spice
• 1 tablespoon ground cumin
• 1 cup fresh cilantro, chopped
• ¾ cup extra-virgin olive oil
• 1 lb shrimp, extra-large, deveined and peeled
• 2 ears fresh corn, shucked and silk removed
• extra-virgin olive oil for brushing the corn
• Salt and pepper
• 1 medium tomato, cored and diced
• 1 15 oz can black beans, drained and rinsed
• ¼ cup red onion, chopped
• ¼ cup green onions, green and white parts, chopped
• 1 jalapeño, seeds and ribs removed, finely chopped
• 1 avocado, skin and pit removed, roughly chopped
• 1 Romaine lettuce, roughly chopped

Equipment

• Grill
• Skewers or grill pan

Method

 

1. Begin by making the dressing. In a medium-sized bowl, combine ½ cup fresh lime juice, 2 tablespoons soy sauce, 1 fresh jalapeño (cored, seeds and ribs removed), 3 cloves garlic (minced), a pinch of red pepper flakes, 1 tablespoon ground cumin, and 1 cup fresh cilantro (chopped). Slowly whisk in ¾ cup extra-virgin olive oil until well blended.
2. Next, prepare your shrimp. Place 1 lb shrimp (extra-large, deveined and peeled) in a large plastic ziplock bag or a bowl. Pour enough of the dressing into the bag to fully coat the shrimp. Close the bag or cover the bowl with plastic wrap and refrigerate for about 15 minutes to 1 hour.
3. While the shrimp marinates, heat your grill to medium heat. Brush 2 ears fresh corn (shucked and silk removed) with extra-virgin olive oil and season with salt and pepper. Place on the grill and cook for about 8 minutes, turning occasionally.
4. Once the corn is cool enough to handle, stand each ear upright on a platter and carefully cut the kernels from the cob.
5. Take the marinated shrimp and place them on skewers, lightly season with salt and pepper, and grill for about 10 minutes.
6. In a bowl, combine the grilled corn kernels, 1 15 oz can black beans, 1 medium tomato (cored and diced), ¼ cup red onion, ¼ cup green onions, and 1 jalapeño (finely chopped). Stir in the 1 avocado (roughly chopped).
7. Toss gently with about ½ cup of the remaining dressing.
8. To serve, place the chopped Romaine lettuce on plates, top with the veggie mix, and add grilled shrimp.

Notes

• Tip 1: Store leftovers in an airtight container for up to 2 days.
• Tip 2: Freeze shrimp and dressing separately, but not the assembled salad.
• Tip 3: Serve with crusty bread or a refreshing drink.
• Tip 4: Feel free to add seasonal vegetables.
• Tip 5: Add avocado just before serving for freshness.

Previous PostCarrot Cake Cookies

Next Post Grilled Vegetable and Halloumi Skewers

Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.