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Grilled Shrimp Salad

Grilled Shrimp Salad with Southwestern flavours and a honey lime dressing is a delicious and easy main meal salad.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 357 kcal
Course: Main Course
Cuisine: American

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

Instructions

Grilling
    Cup of Yum
  1. In a bowl, toss the shrimp with lime juice and the chilli powder making sure they are coated.
  2. Thread the shrimp onto 12 skewers
  3. Brush the corn and bell pepper all over with olive oil
  4. Heat grill to medium high and spray or brush the grates with oil
  5. 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.
  6. Remove everything from the grill as they cook.
  7. Remove the shrimp from the skewers.
  8. Remove the corn kernels from the cob. (See note)
  9. Slice the bell pepper.
Salad Dressing
  1. Put all the dressing ingredients in a jar with a tight fitting lid and shake until everything is blended.
Salad
  1. Put salad greens, cucumber, tomatoes, onion, avocado, corn, and bell pepper slices into a large salad bowl.
  2. Top the salad with the shrimp and drizzle everything with the honey lime dressing.
  3. 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.
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Nutrition Information

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

% 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.