Summertime means grilling and there is nothing I love more than grilled shrimp salad recipes. Quick and easy; shrimp is such a perfect food to cook at the last minute. I always keep some in my freezer for those moments when I have forgotten about dinner. Shrimp to the rescue! I know you will love this Southwest style grilled shrimp salad recipe with all of summer's bounty! This perfect summer salad makes a great light dinner on a hot night!
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Shrimp salad, in all its forms, is one of my favorite summer dishes.
And grilled shrimp salad recipes are easy to make and taste so summery!
But like any salad it always begins with the dressing. After all, it is the dressing that ties everything together.
I kind of had in mind a Caesar dressing when I began my thoughts, but this quickly morphed into something else that still had big flavors!
Whatever! This Southwest salad dressing was good and everyone ate all their veggies! Plus the marinated shrimp!
Why I Love this Grilled Shrimp Salad Recipe
Besides being easy to make, this Southwest dressing is easily used as a shrimp marinade.
Two birds with one stone, right? (I just realized, I don't really like that saying!)
The shrimp marinates in the time it takes to get the veggies together, so then you are ready to grill.
And those shrimp cook fast, so dinner is on the table fast, too!
This grilled shrimp salad recipe is easily adaptable to what you have on hand so when reading the ingredients think about what you have or what makes a great substitute.
And if you don't have shrimp, salmon or chicken would be great, too!
How To Make This Shrimp Salad Recipe
Southwest Dressing Ingredients
Ancho chili powder
Smoked Paprika
Ground Cumin
Garlic Clove or about ¼ t garlic powder
Worcestershire Sauce
Fresh Lime Juice/Lemon juice works, too!
Pickled Jalapeno brine (Think of this as adding white wine vinegar, only in this case it is flavored.)
Mayonnaise
Olive oil
Pinch of Sugar
Salt and Black Pepper to taste
Grilled Shrimp Salad Recipe Ingredients
Shrimp
Salad Greens: Romaine Lettuce or Little Gems (I prefer a crunchier lettuce rather than a spring mix.)
Fresh Pineapple Grilled and cut into rings but mango is a great substitute
Onions-Red Onion, White Onion or Green Onions
Chopped Fresh Cilantro
Cherry Tomatoes or chopped tomatoes
Shredded Cheese: I use a chili lime gouda but feta cheese or Parmesan would work
Pickled Jalapenos
Fresh Corn Roasted
Creamy Avocado
Croutons or crispy Tortilla Chips
Black Beans: Optional, but many like them in combination with corn
How To Make This Colorful Salad
Make the croutons or use tortilla chips. I had leftover pretzel bread that I made into croutons.
Next step is making this good dressing/marinade for this grilled shrimp salad recipe.
Combine seasonings in a 2-cup mixing cup or a small bowl.
Add the lime juice, Worcestershire, and jalapeno pickle brine.
Whisk in mayonnaise and then while whisking slowly add in the olive oil.
Add 1 T to the shrimp and set aside to marinate while getting the salad ingredients ready.
Before grilling sprinkle with additional seasonings used in the dressing to up the flavor.
Thread shrimp onto metal skewers or place on a grill pan, which has been brushed with olive oil or sprayed with cooking spray.
If you are grilling the pineapple, which adds so much flavor, be sure to brush it with oil or cooking spray also.
In a large bowl, combine the grilled shrimp salad recipe ingredients or make individual grilled shrimp salad plates for each person with their chosen ingredients.
Grilling time varies depending on how hot your grill is. I use medium-high heat and figure no more than 2-3 minutes per side.
Hopefully your shrimp are at room temperature which does affect how fast they cook.
Try to get nice grill marks and do not overcook your shrimp or they will be dry!
FAQ's
What size shrimp is used in this recipe?
What other ways can I use this tangy dressing/marinade be used?
What other ways can grilled shrimp be used?
Leftover cooked shrimp can easily be added at the last minute to gumbo. Or just dunk them into cocktail or remoulade sauce and you have a great quick lunch!
Perfect for quick weeknight meals, shrimp is great lean protein.
I am lucky to find high quality shrimp at the grocery store and usually the prices are pretty good, too.
To think I never ate shrimp as a kid. I'm guessing it was hard to find, and of course, it wasn't kosher.
We never kept kosher, but when you aren't exposed to certain foods, one tends to stay away from them.
My guess is that the first time I ate shrimp it was probably fried, and who doesn't like fried shrimp?
In any case, I do like shrimp and not just because it is so easy to prepare.
I love how it adapts to most recipes!
Check out some of my favorite shrimp recipes and let me know your fave.
And be sure to make this easy and great grilled shrimp salad recipe.
More Great Shrimp Recipes
Mexican Garlic Lime Shrimp (My Fave)
Shrimp and Grits (The grits alone are worth the price of admission!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe Card
PrintRecipe
Grilled Shrimp Salad Recipe with Chili Lime Dressing
- Prep Time: 20 Minutes
- Cook Time: 6 Minutes
- Total Time: 26 minutes
- Yield: 3 Servings 1x
- Category: Main Course/Salads
- Cuisine: American
Description
This simple grilled shrimp salad with a Southwest pedigree is a great Summer meal. Make with whatever you have on hand and remember this could also be made with grilled fish or chicken.
Ingredients
½ t ancho chile powder
½ t salt
½ t black pepper
1 minced garlic clove
½ t Worcestershire sauce
Juice of ½ a lime
2.5 T pickled jalapeno brine
⅓ c mayonnaise
2.5 T olive oil
¼ t sugar
Salad
½ head of Little Gem's lettuce per person or use Romaine
18 XL shrimp (6 per person)
¼ of a fresh pineapple cut into rings and brushed with oil.
⅓ c chopped Cilantro
½ sliced white or red onions
1 c grated or shredded cheese (I used a chili lime Gouda but pepper jack, cheddar or just use your favorite cheese)
½ ear per person of cooked or grilled corn sliced off the cob
Tomatoes (Use as many as you like but I slice 5 cherub tomatoes per person)
1 avocado sliced
Other ideas: Pickled jalapeno slices, drained black beans
⅓ c Pinyon nuts
Croutons (2 slices of leftover artisan bread plus 1 T of butter and 1 T of olive oil)
Instructions
In a small skillet heat 1 T of butter and 1 T of olive oil over medium heat. Add torn bread and toast while occasionally stirring for about 10 minutes until bread is golden and crispy. If you wish to brown the pinyon nuts add them in the last 5 minutes, but watch carefully so they don't burn.
Make vinaigrette by combining chile powder, salt, pepper, miced garlic clove, Worcestershire sauce and lime juice, jalapeno pickle brine and mayonnaise in a small 2 cup measuring cup. Slowly whisk in the olive oil until an emulsion forms. This makes a thin vinaigrette. Stir in the sugar to taste.
Combine 1 T of the vinaigrette with the shrimp. Sprinkle the shrimp with more chile powder, garlic powder, and black pepper. Thread on skewers if using and set aside until ready to grill.
Assemble your salad ingredients in a large bowl or let everyone assemble their own.
Drizzle with vinaigrette and toss.
Top with croutons and pinyon nuts.
Notes
May be made with grilled fish or chicken.
Mimi Rippee says
This is a fabulous salad! I love all of the ingredients!!!
http://www.chefmimiblog.co,
Abbe says
Thanks Mimi. One of our faves, too!