Grilled Shrimp Salad Recipe

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

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time15

Marinade Time30

Total Time1 5

Course: Dinner, Salad

Cuisine: American

Servings: people

Author: Becky Hardin

Equipment

Grill or Indoor Grill Pan
Wooden Skewers

Ingredients

1 lb. shrimp peeled and deveined (thawed if frozen), patted dry; use medium or large shrimp.
1 lime juiced and divided
1 tsp garlic powder divided
1 tsp onion powder divided
1 tsp kosher salt divided
½ tsp chili powder
½ tsp ground black pepper
¼ cup olive oil
1 tbsp honey
5 oz. 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, fresh also works

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 lb. shrimp, 1 lime, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, ½ tsp chili powder, ½ tsp 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 tbsp honey
Add the salad mix to a serving bowl, then the avocado, tomatoes, onions, corn and drizzle on some of the salad dressing.
5 oz. 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

*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. You can use frozen shrimp, but I recommend thawing them overnight in the refrigerator to allow the marinade to penetrate.

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