Grilled Shrimp Salad with Cilantro Lime Vinaigrette

Name: Grilled Shrimp Salad with Cilantro Lime Vinaigrette
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 1/2 pounds jumbo shrimp; 1 1/2 tablespoons olive oil; 1 1/2 tablespoons lime juice; 3 cloves garlic (minced); 1 teaspoon smoked paprika; 1 teaspoon chili powder; 3/4 teaspoon ground cumin; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 cup packed cilantro leaves; 1/3 cup olive oil; 3 tablespoons fresh lime juice; 1 1/2 tablespoons apple cider vinegar; 1 tablespoon honey; 1 large garlic clove (minced); 3/4 teaspoon Kosher salt; 1/4 teaspoon black pepper; 3 ears sweet corn (about 2 1/2 cups, removed from cob); 2 small heads romaine lettuce (chopped); 2 large ripe mangoes (diced); 1 1/2 cups English cucumber (diced); 3/4 cup red onion (thinly sliced); 2 large avocados (diced); 1/2 cup crumbled feta cheese

Smoky grilled shrimp, sweet charred corn, and juicy mango come together over crisp romaine in this Grilled Shrimp Salad with Cilantro Lime Vinaigrette. It's a full meal salad, not a side dish, and it's ready in under 40 minutes. The blended cilantro lime dressing ties every bite together and doubles as a marinade for your next batch of grilled chicken.

Prep25 min
Cook15 min
Total40 min
Makes6 servings
Calories473

Ingredients

6 servings

For the shrimp:

1 1/2 pounds jumbo shrimp
1 1/2 tablespoons olive oil
1 1/2 tablespoons lime juice
3 cloves garlic (minced)
1 teaspoon smoked paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

For the cilantro lime vinaigrette:

1 cup packed cilantro leaves
1/3 cup olive oil
3 tablespoons fresh lime juice
1 1/2 tablespoons apple cider vinegar
1 tablespoon honey
1 large garlic clove (minced)
3/4 teaspoon Kosher salt
1/4 teaspoon black pepper

For the salad:

3 ears sweet corn (about 2 1/2 cups, removed from cob)
2 small heads romaine lettuce (chopped)
2 large ripe mangoes (diced)
1 1/2 cups English cucumber (diced)
3/4 cup red onion (thinly sliced)
2 large avocados (diced)
1/2 cup crumbled feta cheese

Method

1
In a medium bowl, combine shrimp, olive oil, lime juice, garlic, smoked paprika, chili powder, cumin, salt, and pepper. Toss until the shrimp are evenly coated and set aside to marinate for 15-20 minutes.
2
Meanwhile, make the dressing. Add cilantro, olive oil, lime juice, vinegar, honey, garlic, salt, and pepper to a blender and blend until smooth.
3
Thread the shrimp onto skewers. Preheat a grill or grill pan to medium-high heat. Shuck the corn and remove all of the husks and silk. Lightly brush with olive oil and season with a pinch of salt.
4
Place the corn on the grill and cook, turning occasionally, until lightly charred on all sides, about 12-15 minutes. During the last 4-5 minutes of cooking, add the shrimp skewers to the grill and cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
5
Transfer the shrimp and corn to a plate. Once the corn is cool enough to handle, cut the kernels from the cob.
6
Add romaine, mango, cucumber, red onion, avocado, feta, and grilled corn to a large serving bowl. Drizzle with about half of the dressing and toss gently to combine.
7
Arrange the grilled shrimp skewers over the salad and serve immediately with the remaining dressing on the side.

Notes

Jumbo (16/20) or extra-large (21/25) shrimp work best in this recipe. Their larger size holds up better on skewers. The dressing can be made up to 2 days ahead and stored in the refrigerator. If using wooden skewers, soak them in water for at least 30 minutes before grilling. If your shrimp are frozen, thaw them completely and pat them dry before marinating to help them grill properly. Shrimp cook very quickly, so keep a close eye on them while grilling. They're done when they turn pink and opaque and curl into a loose "C" shape. For a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding it to the salad. Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. For the best results, store the dressing separately and add the avocado just before serving.