How To Make Honey Lime Grilled Shrimp Salad
For a fresh, filling, and seafood infused dish, try our recipe for grilled shrimp salad. The dish is served with a lime, chipotle, and cilantro dressing.
Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
In a large bowl, mix together olive oil, honey, McCormick® ground cumin, paprika, garlic powder, lime zest, salt, and pepper. Add shrimp and toss to coat. Thread shrimp onto soaked bamboo skewers.
Heat grill or grill pan to medium-high heat. Place shrimp skewers and the corn on the grill and close the lid. Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.) Take the corn off the grill.
Pull the shrimp off the skewers. Slice corn off the cob.
On a platter, arrange the mixed baby greens. Scatter the tomatoes, radishes, and avocado on top.
Add the shrimp and corn. Scatter sliced scallion over the salad. Drizzle with the dressing. Serve and enjoy!
- Calories: 238.40kcal
- Fat: 15.55g
- Saturated Fat: 2.26g
- Trans Fat: 0.01g
- Monounsaturated Fat: 10.70g
- Polyunsaturated Fat: 1.91g
- Carbohydrates: 14.97g
- Fiber: 2.05g
- Sugar: 8.47g
- Protein: 12.04g
- Cholesterol: 95.25mg
- Sodium: 480.85mg
- Calcium: 72.29mg
- Potassium: 360.77mg
- Iron: 1.27mg
- Vitamin A: 181.46µg
- Vitamin C: 17.30mg
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