Grilled Shrimp Salad with Mango Lime Dressing
A light and delicious summer salad. Grilled shrimp salad filled with corn, black beans, red pepper, red onion, avocado, and cilantro mango dressing!
Servings: 2 salads
Calories: 1012kcal
Cost: $20
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.
Nutrition
Calories: 1012kcal | Carbohydrates: 79g | Protein: 67g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 36g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 2118mg | Potassium: 3434mg | Fiber: 33g | Sugar: 24g | Vitamin A: 59630IU | Vitamin C: 138mg | Calcium: 425mg | Iron: 12mg