Name: Grilled Shrimp Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: For the cilantro vinaigrette 1 lime, juiced2 tablespoons minced cilantro -; 1 teaspoon Dijon mustard1 tablespoon sugar1/3 cup olive oilKosher salt, to taste -; Black pepper, to taste -; For the grilled vegetables -; 1 red bell pepper, seeded and quartered1 green bell pepper, seeded and quartered1/2 red onion, cut into quarters -; 1 jalapeno, halved (remove seeds for less heat) -; 1 tablespoon olive oil -; Kosher salt, to taste -; Black pepper, to taste -; For grilled shrimp -; 1 pound large shrimp (25-30 count), peeled and deveined -; 1 tablespoon olive oil1 teaspoon chili powder -; 1/2 teaspoon garlic powder1/2 teaspoon kosher salt1/2 teaspoon black pepper -; For the salad 2 heads romaine lettuce, chopped1 cup frozen sweet corn, thawed1 cup cherry tomatoes, quartered -; 1 ripe avocado, pitted and chopped4 scallions, thinly sliced4-6 ounces cotija cheese, crumbled -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Shrimp Salad

1. For the cilantro vinaigrette 1 lime, juiced2 tablespoons minced cilantro -

2. 1 teaspoon Dijon mustard1 tablespoon sugar1/3 cup olive oilKosher salt, to taste -

3. Black pepper, to taste -

4. For the grilled vegetables -

5. 1 red bell pepper, seeded and quartered1 green bell pepper, seeded and quartered1/2 red onion, cut into quarters -

6. 1 jalapeno, halved (remove seeds for less heat) -

7. 1 tablespoon olive oil -

8. Kosher salt, to taste -

9. Black pepper, to taste -

10. For grilled shrimp -

11. 1 pound large shrimp (25-30 count), peeled and deveined -

12. 1 tablespoon olive oil1 teaspoon chili powder -

13. 1/2 teaspoon garlic powder1/2 teaspoon kosher salt1/2 teaspoon black pepper -

14. For the salad 2 heads romaine lettuce, chopped1 cup frozen sweet corn, thawed1 cup cherry tomatoes, quartered -

15. 1 ripe avocado, pitted and chopped4 scallions, thinly sliced4-6 ounces cotija cheese, crumbled -

How to cook deliciously - Grilled Shrimp Salad

1. Stage

Preheat grill: Preheat your grill to medium-high heat. If you are using gas, turn your burners on medium-high and allow to preheat. If you are using charcoal, prepare for direct heat grilling.

2. Stage

Make the vinaigrette: In a glass jar with a lid, combine the lime juice, minced cilantro, mustard, sugar, olive oil, and a pinch of salt and black pepper. Add the lid and shake well to combine all of the ingredients. Set aside. The vinaigrette can be made in advance and stored in the fridge. It’s best served at room temperature. If you have leftover dressing, it will keep fine in the fridge for a week.

3. Stage

Grill the vegetables: Drizzle the peppers and onions with olive oil. Season with a pinch of salt and pepper and using tongs add to your preheated grill. Grill the vegetables for 4-5 minutes per side until they are well charred and tender. Using tongs, remove from the grill and let cool. Roughly chop the vegetables for the salad.

4. Stage

Prep and season the shrimp: In a large bowl, add the shrimp. Drizzle with olive oil and season with chili powder, garlic powder, salt, and pepper. Then skewer the shrimp, dividing them between 4 skewers. If you use wooden/bamboo skewers, make sure to soak them well so they don’t burn completely on the grill.

5. Stage

Grill the shrimp: Add shrimp skewers to grill (I recommend lightly oiling grill to prevent sticking) and grill for 2-3 minutes per side. The shrimp are done when they are pink and no longer translucent in the center. Remove shrimp from grill and serve them as soon as possible.

6. Stage

Assemble the salad and serve: Add the romaine lettuce into a large serving plate or bowl and drizzle with a tablespoon or two of the vinaigrette. Top with chopped, grilled vegetables, grilled shrimp, sweet corn, avocado, cherry tomatoes, scallions, and crumbled Cotija cheese. Serve.

7. Stage

Storage: Leftover salad ingredients are best stored separately and without dressing. Shrimp will keep in the fridge for 2-3 days. If you do have salad that is dressed, it will keep okay for 1 day in the fridge, but the texture will change. Did you love this recipe? Give us some stars below!