Grilled Shrimp Salad Recipe

Course: Dinner, Salad

Cuisine: American

Prep Time: 20

Cook Time: 15

Marinade Time: 30

Total Time: 1 5

Servings: people

Calories: 328kcal

Author: Becky Hardin

Tex-Mex flavored salad topped with the most flavorful grilled shrimp is the healthy lunch or dinner recipe you need.

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Equipment

Grill or Indoor Grill Pan (Click for my favorite)
Wooden Skewers

Ingredients

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
½ teaspoon chili powder
½ teaspoon ground black pepper
¼ cup olive oil
1 tablespoon honey
5 ounces arugula salad mix 1 box
1 avocado diced
¼ pint grape tomatoes each cut in half
¼ red onion sliced
¼ cup canned corn drained

Instructions

Mix the shrimp, half of the lime juice, half of the garlic powder, onion powder, salt and all the chili powder and pepper together in a bowl then cover and refrigerate for 30 minutes.
1 pound shrimp, 1 lime, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon chili powder, ½ teaspoon ground black pepper
Heat a skillet with grill lines over medium heat until very hot and spray it with nonstick cooking spray, then thread the shrimp onto 6-inch skewer sticks.
Grill 3-4 skewers in the pan at a time for 2 minutes on each side or until the shrimp is pink and has curled up.
Whisk the olive oil, honey, remaining lime juice, garlic powder, onion powder and salt together in a jar.
¼ cup olive oil, 1 tablespoon honey
Add the salad mix to a serving bowl, then the avocado, tomatoes, onions, corn and drizzle on some of the salad dressing.
5 ounces arugula salad mix, 1 avocado, ¼ pint grape tomatoes, ¼ red onion, ¼ cup canned corn
Place the shrimp skewers on top or take them off the stick and add 8-10 on top and serve with the remaining dressing and some freshly minced cilantro for garnish and added flavor if desired.

Notes

You can use medium or large shrimp. Look for a 26-30 per pound size, and choose peeled and deveined shrimp to save yourself the hassle.
You can use frozen shrimp, but I recommend letting them thaw overnight in the refrigerator in order to allow the marinade to penetrate the shrimp.
Make sure that any shrimp you are using does not have an ammonia smell or slimy coating on the outside. This means it has gone bad.
If you can't find peeled and deveined shrimp, use scissors to cut through the shell along the back of the prawns, and remove the shells and tails. Rinse to remove the veins and pat dry with a paper towel.
Pat the shrimp dry before marinating to help the marinade stick better.
Not a fan of shrimp? Try using boneless, skinless chicken breasts instead. Cook 5-7 minutes per side, or until 165°F internally. Let rest for a few minutes, then slice and add to the salad.

Storage: Store grilled shrimp salad in an airtight container in the refrigerator for up to 1 day. Store grilled shrimp in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Store prepared salad dressing in an airtight container in the refrigerator for up to 3 weeks.

Nutrition