Serves 4
30 min
Grilled Shrimp Salad
Recipe GLPRf84c047b9ff01a
A vibrant South American-inspired salad featuring succulent grilled shrimp tossed with fresh greens and dressed in a zesty lime and cilantro vinaigrette. This light, protein-rich salad is perfect for a healthy meal or elegant appetizer.
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Ingredients
1 lime, juiced
2 tablespoons fresh cilantro, minced
1 teaspoon Dijon mustard
1 tablespoon sugar
1/3 cup olive oil
Kosher salt, to taste
Black pepper, to taste
1.5 pounds large shrimp, peeled and deveined
6 cups mixed salad greens
Directions
In a small bowl, whisk together the fresh lime juice, minced cilantro, Dijon mustard, and sugar until well combined. While whisking constantly, slowly drizzle in the olive oil to create an emulsified vinaigrette. Season with kosher salt and black pepper to taste.
Preheat your grill to medium-high heat. Pat the peeled and deveined shrimp dry with paper towels to remove excess moisture, which will help them cook evenly and develop a nice char.
Lightly season the shrimp with kosher salt and black pepper on both sides. Arrange them in a single layer on the hot grill grates and cook for 2-3 minutes per side until they turn opaque and reach an internal temperature of 145F, watching carefully to avoid overcooking.
Transfer the cooked shrimp to a cutting board and let rest for a minute. If desired, cut any larger shrimp in half for easier eating.
Place the mixed salad greens in a large bowl and add the warm grilled shrimp. Pour about three-quarters of the prepared vinaigrette over the salad and gently toss to coat everything evenly.
Divide the salad among four plates or bowls and serve immediately. Drizzle any remaining vinaigrette over individual portions at the table if desired.
