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Grilled Shrimp Salad with Honey Lime Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 49 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Low Fat

Description

This Grilled Shrimp Salad with Honey Lime Vinaigrette is a vibrant and refreshing dish perfect for a light lunch or dinner. Featuring spicy marinated shrimp grilled to perfection, sweet charred corn, and a zesty honey lime dressing, this salad combines fresh greens, black beans, avocado, and roasted red peppers for a colorful, nutritious meal packed with bold flavors and textures.

Ingredients

For the Shrimp Marinade

  • 1 lb. raw large shrimp, deveined and shells removed
  • 1 teaspoon fresh lime zest
  • 1 chipotle pepper in adobo sauce, minced
  • 1 garlic clove, minced
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons olive oil

For the Honey Lime Vinaigrette

  • 1 1/2 tablespoons lime zest
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons honey
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh lime juice
  • 1/2 cup olive oil
  • Salt and pepper to taste

For the Salad

  • 6 cups chopped green leaf lettuce
  • 1 roasted red pepper, diced
  • 2 ears of corn, shucked
  • 1 (15 oz) can low sodium black beans, drained and rinsed
  • 1/3 cup red onion, sliced
  • 1 avocado, sliced
  • 3/4 cup cherry tomatoes, halved

Instructions

  1. Make Vinaigrette: In a bowl, combine lime zest, minced garlic, honey, chopped cilantro, red pepper flakes, lime juice, olive oil, salt, and pepper. Whisk vigorously until the mixture emulsifies into a smooth dressing. Set aside to let flavors meld.
  2. Make the Marinade: In a medium bowl, whisk together lime zest, minced chipotle pepper in adobo, garlic clove, fresh lime juice, salt, pepper, and olive oil. Add the prepared shrimp and toss well to coat evenly with the marinade.
  3. Marinate Shrimp: Cover the shrimp bowl and refrigerate for 30 minutes to allow the flavors to penetrate the shrimp.
  4. Preheat Grill: Heat your grill to medium-high. Prepare a grill basket or skewer the shrimp for easy grilling.
  5. Grill Shrimp and Corn: Place the shrimp on the grill and cook for 3-4 minutes, flipping once, until the shrimp turn pink and opaque. At the same time, grill the ears of corn for 2-3 minutes per side until slightly charred.
  6. Remove and Prepare: Take shrimp and corn off the grill and set aside. Slice the corn kernels off the cob for the salad.
  7. Assemble the Salad: In a large salad bowl, combine chopped green leaf lettuce, diced roasted red pepper, grilled corn kernels, black beans, sliced red onion, sliced avocado, cherry tomatoes, and grilled shrimp. Drizzle with the prepared honey lime vinaigrette or serve it on the side.

Notes

  • Marinate the shrimp no longer than 30 minutes to avoid breaking down the texture.
  • Use a grill basket or skewers to prevent shrimp from falling through the grill grates.
  • Roasting the red pepper beforehand enhances its sweetness and flavor.
  • For a spicier salad, add extra chipotle pepper or red pepper flakes to the dressing.
  • This salad can also be served with tortilla chips for added crunch.

Find it online: https://yumbara.com/grilled-shrimp-salad-with-honey-lime-vinaigrette-recipe/