There is nothing better than homemade dressing; this salad is perfect for this sweet and tangy Mango vinaigrette. In under 30 minutes, this Grilled Shrimp Salad with Mango Lime Dressing is a great summer salad for lunch or dinner.
Looking for more delicious salads? Try our Caesar salad, Easy BBQ Chicken Salad, or summer farro salad!
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Easy Summer Recipes
Recipes like this shrimp salad or our Mediterranean Chicken Wrap are perfect for the summer because they're light, easy, and involve zero to minimal indoor cooking. When it's hot out, the last thing I'm trying to do is heat up my cast iron pan.
I try not to overcomplicate cooking in the summer. I want to spend most of my time outside and this recipe takes less than 30 minutes to make from start to finish.
Ingredient Notes and Substitutions
- Mango Lime Dressing. This mango cilantro vinaigrette is delicious. You could substitute it with your favorite dressing but it goes perfectly with this salad.
- Grilled Shrimp. If shrimp isn't your jam, Grilled lemon pepper chicken thighs could be a great replacement for this. You could also skip the shrimp altogether and double up on the black beans.
- Corn. Corn is great but you can substitute roasted corn or corn salsa!
*Please see the recipe card below for more information on the ingredients.
How to make Grilled Shrimp Salad
Step 1: Defrost shrimp and pat dry with a paper towel. Combine shrimp, olive oil, paprika, chili powder, garlic powder, and salt. Cover and marinate for 1 hour.
Step 2: Combine all mango dressing ingredients except olive oil in the food processor and process. Then slowly drizzle the olive oil into the food processor, while processing, until completely combined.
Step 3: Preheat grill to medium. Grill shrimp for 1-2 minutes on each side until charred and opaque.
Step 4: Combine all salad ingredients with the desired amount of dressing. Add shrimp to the salad and serve.
Shrimp is always great to keep on hand! A frozen bag of shrimp is easy to thaw and get dinner on the table, whether it be a simple salad like this or Shrimp Tacos with Mango Lime Salsa.
Pro-Tips
- Pat shrimp dry before marinating. This will prevent any extra liquid from causing steaming during the grilling.
- Marinating the shrimp for an hour is great for the flavor, but if you're in a time crunch, go ahead and season and grill to move things along.
- It is important to slowly drizzle in the oil to create a dressing that won't separate. This is called emulsification and it helps the oil particles to become suspended within the other ingredients.
Recipe FAQs
Shrimp cook really fast, especially on a hot grill. Don't close the grill. Place the shrimp on the grill wait two minutes, then flip them. Keeping your eye on the shrimp the whole time will prevent them from shriveling up.
Wild-caught Jumbo shrimp are best! If you use anything too small you have to worry about it shriveling up or falling in between the grates. Jumbo shrimp will be less likely to overcook.
How to Store Shrimp Salad
Storing: I store most of the ingredients separately so the lettuce doesn't become mushy, unless I'm meal-prepping for the following day. Store the shrimp, corn, beans, and dressing all in separate containers in the refrigerator for up to 4 days (3 days for the shrimp). Then when you're ready to eat your salad, combine the ingredients.
Shrimp: I don't reheat the shrimp at all. I eat the shrimp cold in this salad if I'm eating it the following day.
Dressing: The dressing stays perfect for about 4 days, but after that, it starts to deteriorate. You can still eat it, but the flavor is best in the first few days. Try our Lemon Basil Vinaigrette if you're looking to mix it up!
More Delicious Veggie Dishes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Grilled Shrimp Salad with Mango Lime Dressing
Equipment
- 1 grill or cast iron
- 1 medium bowl
- 1 food processor
Ingredients
- 1 lb shrimp, peeled and deveined, tails removed
- 2 heads romaine lettuce, chopped
- ¼ red onion, sliced thin
- ½ cup corn
- 1 red pepper, chopped
- 1 cup black beans
- 1 avocado, sliced
- 1 tbsp paprika
- ½ tablespoon chili powder
- ½ tablespoon garlic powder
- 1 tsp salt
- 2 tablespoon extra virgin olive oil
Mango Dressing
- 3 tbsp extra virgin olive oil
- ½ mango
- 1 teaspoon honey
- 2 tablespoon lime juice
- 1 tablespoon apple cider vinegar
- 2 tablespoon chopped cilantro
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
Instructions
- Defrost shrimp and pat dry with a paper towel. Combine shrimp, olive oil, paprika, chili powder, garlic powder, and salt. Cover and marinate for 1 hour.
- Combine all mango dressing ingredients except olive oil in the food processor and process. Then slowly drizzle the olive oil into the food processor, while processing, until completely combined.
- Preheat grill to medium. Grill shrimp for 1-2 minutes on each side until charred and opaque.
- Combine all salad ingredients with desired amount of dressing. Add shrimp to the salad and serve.
Notes
- Pat shrimp dry before marinating. This will prevent any extra liquid causing steaming during the grilling.
- Marinating the shrimp for an hour is great for the flavor, but if you're in a time crunch, go ahead and season and grill to move things along.
Marti Young
Nice and light summer dinner. The dressing was great!
Vinny
This is such a bright and delicious Spring salad. The flavor of the dressing and the shrimp makes it perfect! Enjoy!