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.
Serves:
Ingredients
For Dressing:
- ⅓cupolive oil
- 3tbsplime juice
- 1bunchfresh cilantro,stems chopped off
- 2tspchipotle pepper in adobo sauce
For Salad:
- ¼tspsalt
- 1tbspolive oil
- 2tbsphoney
- 1tspMccormick® ground cumin
- 1tspMcCormick® Paprika
- 1tspgarlic powder
- 1lime,zested
- ¾tspsalt
- ½tsppepper
- 1lbshrimp,peeled and deveined
- 1corn,cob
- 5ozbaby greens,mixed
- 1cupgrape tomato
- ½cupradish,quatered
- avocado,half, cubed
- 1scallion,thinly sliced
Instructions
Dressing:
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Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
Shrimp:
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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.
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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.
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Pull the shrimp off the skewers. Slice corn off the cob.
Assemble:
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On a platter, arrange the mixed baby greens. Scatter the tomatoes, radishes, and avocado on top.
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Add the shrimp and corn. Scatter sliced scallion over the salad. Drizzle with the dressing. Serve and enjoy!
Nutrition
- 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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