Grilled Shrimp Salad
User Reviews
5.0
102 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
4
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Calories
357 kcal
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Course
Main Course
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Cuisine
American
Grilled Shrimp Salad
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Grilled Shrimp Salad with Southwestern flavours and a honey lime dressing is a delicious and easy main meal salad.
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Ingredients
Salad
- 1 lb Shrimp peeled, deveined
- 1 lime juice of
- 1 tablespoon chilli powder I used a mild blend.
- 1 ear of corn husk and silk removed
- 1 red bell pepper halved, cored and seeded
- 4 cups mixed salad greens
- 1 cup cucumber (½ long English cucumber) chopped
- 1 cup grape tomatoes (about 5 oz) halved
- ½ small red onion (one cup sliced onion) sliced
- 1 avocado sliced
- 2 tablespoon olive oil extra virgin
Dressing
- 2 tablespoon honey
- 1 lime juice of
- 1 garlic clove minced
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoon fresh cilantro chopped
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Instructions
Grilling
- In a bowl, toss the shrimp with lime juice and the chilli powder making sure they are coated.
- Thread the shrimp onto 12 skewers
- Brush the corn and bell pepper all over with olive oil
- Heat grill to medium high and spray or brush the grates with oil
- Place the shrimp, corn, and bell pepper on the grill and cook, turning the corn often. Cook the shrimp for 3 minutes per side or until they turn pink and opaque. Cook the bell pepper 4-5 minutes per side or until the skin blisters and begins to char. The corn should cook a total of 10-12 minutes until the kernels are fork tender and start to brown.
- Remove everything from the grill as they cook.
- Remove the shrimp from the skewers.
- Remove the corn kernels from the cob. (See note)
- Slice the bell pepper.
Salad Dressing
- Put all the dressing ingredients in a jar with a tight fitting lid and shake until everything is blended.
Salad
- Put salad greens, cucumber, tomatoes, onion, avocado, corn, and bell pepper slices into a large salad bowl.
- Top the salad with the shrimp and drizzle everything with the honey lime dressing.
- Garnish with cilantro and serve
Notes
- Add more or less red pepper flakes to the salad dressing depending on what heat level you prefer.
- To remove corn kernels from the cob, cut the cob in half. Stand one half on a cutting board cut side down and use a sharp knife to cut the kernels off in a downward motion. Repeat with the second half.
- If you're using wood skewers, soak them in water for 10-15 minutes before threading the shrimp on them. This will keep them from burning on the grill.
- Slice the avocado at the end of your prep time to avoid it browning.
- Use a jar with a lid to shake your dressing ingredients together, or use an immersion blender.
Nutrition Information
Show Details
Serving
1g
Calories
357kcal
(18%)
Carbohydrates
29g
(10%)
Protein
27g
(54%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
286mg
(95%)
Sodium
1520mg
(63%)
Potassium
768mg
(22%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
2484IU
(50%)
Vitamin C
76mg
(84%)
Calcium
211mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 357kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 27g | 54% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 286mg | 95% |
| Sodium | 1520mg | 63% |
| Potassium | 768mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 2484IU | 50% |
| Vitamin C | 76mg | 84% |
| Calcium | 211mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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