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This easy Grilled Shrimp Salad recipe is the perfect solution to your summer dinner needs! It's healthy, quick and full of grilled chipotle flavor.
For this dish I prepped all of my chopped ingredients and the dressing ahead of time which was a real time saver come dinner time. All I had to do was throw the corn on the grill, marinate the shrimp in some of the dressing and then add them to the grill, too. I tossed my salad and all chopped and grilled ingredients in a large bowl and I was ready to serve!
For this dish I prepped all of my chopped ingredients and the dressing ahead of time which was a real time saver come dinner time. All I had to do was throw the corn on the grill, marinate the shrimp in some of the dressing and then add them to the grill, too. I tossed my salad and all chopped and grilled ingredients in a large bowl and I was ready to serve!
INGREDIENTS
Dressing- ¾ cup light olive oil
- 1 cup packed cilantro leaves
- 2 limes, juiced
- 2 chipotle peppers in adobo sauce
- ½ teaspoons salt
- ⅓ cup apple cider vinegar
- 3 tablespoons honey
- 2 Romaine lettuce hearts, roughly chopped
- 1 (14 oz) can black beans, drained and rinsed
- 1 avocado, diced
- 2 ears of sweet corn, shucked (or 1 (14oz) can corn, drained, rinsed)
- ½ red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 - 1½ lbs large shrimp, deveined
INSTRUCTIONS
- Add all the ingredients to a medium sized glass jar. Using a immersion blender, blend until combined. Alternatively, you can use a stand blender for this step. Set dressing aside.
- Heat a gas or charcoal grill.
- Marinate the shrimp in a bowl with ¼ cup of the dressing for 15 minutes.
- Thread the shrimp onto metal skewers.
- Lay the shrimp and corn cobs on the hot grill and cook until cooked through (the flesh of the shrimp will turn opaque) and grill marks form, about 2 minutes per side. Rotate the corn a few times during this time. Remove both and set aside.
- Cut the corn kernels from the cob.
- To prepare the salad, add the lettuce, black beans, avocado, corn, onion and tomatoes to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter. Top the salad with the shrimp and serve.
