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A white salad plate filled with a serving of grilled shrimp salad with cilantro-lime dressing with a stemless glass of rosé wine nearby.

Grilled Shrimp Salad with Cilantro-Lime Dressing

Course: Entree / Seafood, Salad
Cuisine: American Southern, Tex-Mex
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 people
Calories: 219kcal
Author: Kris Longwell
This salad has been an all-time favorite for many, many years. All components (except cutting the avocado) can be made ahead of time. Simply assemble the salad, placing the cooked shrimp on top, just before serving. Amazingly delicious!
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Equipment

  • Grill (or can use skillet on stove or in pan in oven)
  • Skewers or grill pan

Ingredients

For the Marinade / Dressing

  • 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

For the Salad

  • 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

Instructions

  • Make the dressing/marinade in a medium-sized bowl by mixing together the lime juice, soy sauce, jalapeno, garlic, red pepper flakes, cumin, and cilantro. Slowly whisk in the extra-virgin olive oil.
    ½ cup fresh lime juice, 2 tablespoon soy sauce, 1 fresh jalapeño, 3 cloves garlic, Pinch red pepper flakes, 1 tablespoon ground cumin, 1 cup fresh cilantro, ¾ cup extra-virgin olive oil
  • Add the shrimp to a large plastic ziplock bag, or a bowl, and pour enough of the marinade into the bag to fully coat the shrimp. Close the baggie (or cover the bowl with plastic wrap) and place it in the refrigerator for 15 minutes to 1 hour. Save the remaining marinade for the dressing (there should be approximately ½ to ¾ cup left).
    1 lb shrimp
  • Heat your grill to medium heat. Brush the oil over the corn and then sprinkle all over with salt. Add the corn to the grill, over direct heat, and cook until the kernels are starting to brown. About 8 minutes, turning the corn over a time or two while cooking. Remove and set aside to cool.
    2 ears fresh corn, extra-virgin olive oil, Salt and pepper
  • Once the corn is cool enough to handle, set one corn upright on a large platter or a shallow bowl, and then with the other hand, carefully use a large knife to cut the kernels from the cob. Repeat with the other ear of corn. Set aside.
  • Take the shrimp from the marinade and place them on skewers, careful not to overcrowd each skewer with the shrimp (don't squeeze too many shrimp on a skewer: otherwise, they won't cook evenly). Lightly salt and pepper the shrimp before grilling. Alternatively, cook on the grill on a grill pan, or sear in a skillet over medium-high heat on the stove, or in a cast-iron skillet in a 350° oven for about 10 minutes. Discard the marinade.
  • Meanwhile, in a medium bowl, mix together the corn, beans, tomatoes, red and green onions, and pepper. Gently stir in the avocado. Gently toss with about ½ cup of the dressing. Save the rest for serving on the side.
    1 medium tomato, 1 15 oz can black beans, ¼ cup red onion, ¼ cup green onions, 1 jalapeño, 1 avocado
  • Place the chopped romaine on a plate and top with the veggies. Place the shrimp over the top of the salad, drizzle on a little more dressing, and serve at once.
    1 Romaine lettuce

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
All components (except the avocado) of this salad can be prepared ahead of time and kept chilled in the refrigerator until 2 hours before serving. Let everything come to room temperature, and then assemble the salad as indicated in the recipe.  Peel and chop the avocado soon before serving. Add as you are assembling the salad. 
Sometimes we add the lettuce with the vegetables and then toss it all with the dressing. We usually place the romaine on the platter as the foundation, and then place the dressed veggies over the lettuce, and then top with the shrimp. Either way works great. We think the bed of lettuce version makes a prettier presentation, but that's up to you. 

Nutrition

Calories: 219kcal | Carbohydrates: 9g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 701mg | Potassium: 317mg | Fiber: 3g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 12mg | Calcium: 97mg | Iron: 2mg