Grilled Shrimp Avocado Salad
A refreshing and protein-packed summer salad featuring smoky grilled shrimp, creamy avocado, sweet corn, juicy tomatoes, and a zesty lime vinaigrette.
Equipment
- Grill or grill pan
- Mixing bowls
- Knife
Ingredients
For the Shrimp:
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- Juice of 1 lime
- 2 cloves garlic minced
- ½ tsp cumin
- ½ tsp chili powder
- Salt and pepper to taste
For the Salad:
- 2 ripe avocados diced
- 1½ cups cherry tomatoes halved
- 1 cup fresh or grilled corn kernels about two ears
- ¼ cup red onion thinly sliced
- ⅓ cup fresh cilantro chopped
- 5 –6 cups mixed greens optional
- For the Lime Vinaigrette:
- 3 tbsp olive oil
- Juice and zest of 1 lime
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Toss shrimp with olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper in a medium bowl. Let marinate for 10–15 minutes.
- Heat a grill or grill pan over medium-high heat. Grill the shrimp 2–3 minutes per side, until they are pink and lightly charred. Remove and set aside.
- Whisk together olive oil, lime juice, zest, honey, Dijon mustard, garlic, salt, and pepper in a small bowl. Taste and adjust seasoning.
- In a large salad bowl, combine mixed greens (if using), tomatoes, corn, red onion, avocado, and cilantro. Drizzle with dressing and toss gently to coat.
- Arrange grilled shrimp on top. Serve immediately with extra lime wedges, if desired.
Notes
- Make Ahead: Shrimp can be grilled and refrigerated up to 24 hours in advance. Assemble salad just before serving.
- Add-ons: Add black beans, crumbled cotija cheese, or tortilla strips for extra texture and flavor.
- Serving Suggestion: pairs well with watermelon wedges, a side of rice, or a chilled white wine, such as Sauvignon Blanc.
- Storage: Best eaten fresh. Leftovers can be stored in the fridge for up to 1 day without the avocado.