Description
This Grilled Shrimp Salad is a light, refreshing, and protein-packed dish that combines juicy grilled shrimp, creamy avocado, sweet grape tomatoes, crispy red onions, and a tangy honey-lime dressing. Perfect for hot summer days or for a healthy and delicious meal any time of the year, this salad delivers bold flavors and vibrant colors in every bite.
Ingredients
Units
Scale
For the Shrimp
- 1 pound shrimp, peeled and deveined (thawed if frozen)
- 1 lime, juiced and divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
For the Dressing
- 1/4 cup olive oil
- 1 tablespoon honey
- Remaining lime juice, garlic powder, onion powder, and kosher salt
For the Salad
- 5 ounces arugula salad mix (1 box)
- 1 avocado, diced
- 1/4 pint grape tomatoes, each cut in half
- 1/4 red onion, sliced
- 1/4 cup canned corn, drained
Instructions
- Prepare the Shrimp Marinade
In a bowl, combine the shrimp, half of the lime juice, half of the garlic powder, onion powder, and kosher salt, along with all the chili powder and black pepper. Mix until the shrimp are well coated. Cover the bowl and refrigerate the shrimp for 30 minutes. - Grill the Shrimp
Heat a skillet with grill lines over medium heat until very hot. Spray the skillet with nonstick cooking spray. Thread the marinated shrimp onto 6-inch skewer sticks. Grill 3-4 skewers at a time in the pan for about 2 minutes on each side, or until the shrimp is pink and curled. - Prepare the Dressing
In a jar, whisk together the olive oil, honey, and the remaining lime juice, garlic powder, onion powder, and salt. Shake well to emulsify the dressing. - Assemble the Salad
In a large serving bowl, add the arugula salad mix. Top it with the diced avocado, halved grape tomatoes, sliced red onion, and drained canned corn. Drizzle some of the prepared salad dressing over the ingredients. - Finish the Dish
Place the grilled shrimp skewers on top of the salad, or remove 8-10 shrimp from the skewer and arrange them over the salad. Serve immediately with the remaining salad dressing on the side. Optionally, garnish with freshly minced cilantro for added zest and aroma.
Notes
- You can use medium or large shrimp. Opt for a 26-30 count per pound size for convenience.
- If using frozen shrimp, let them thaw overnight in the refrigerator to allow proper marination.
- Avoid shrimp with a slimy coating or an ammonia smell as these are signs it has spoiled.
- If shrimp isn’t peeled or deveined, use scissors to cut through the back shell, remove the shell, and rinse off the vein before patting dry.
- Pat shrimp dry before marinating to help the marinade adhere better.
- Not a fan of shrimp? Substitute with boneless, skinless chicken breasts. Grill them for 5-7 minutes per side or until they reach an internal temperature of 165°F. Slice and add to the salad.
- Store grilled shrimp salad in an airtight container and refrigerate for up to 1 day. Grilled shrimp can last up to 4 days in the fridge or 3 months in the freezer. Salad dressing can be stored in the refrigerator for up to 3 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 150mg
