Name: Southwestern Grilled Shrimp Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 200 to 225 grams peeled and deveined shrimp; 1 tsp olive oil; 1 tsp honey; 1 tsp lime zest; 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1 clove small garlic, minced; Salt and pepper to taste; 6 tbsp extra virgin olive oil; 3 tbsp fresh lime juice; 2 tbsp finely chopped red onion; 1/2 small jalapeño, finely chopped; 1 clove small garlic, minced; 1 tbsp finely chopped cilantro; 2 tsp honey; 1/4 tsp ground cumin; 1/8 tsp chili powder; 1/8 tsp ground coriander; Salt and freshly ground pepper to taste; 6 cups mixed spring lettuce; 3/4 cup canned black beans, rinsed; 2/3 cup corn kernels; 1/2 medium avocado, sliced or cubed; 1 ripe tomato, sliced; 1 tbsp finely diced red onion; 4 tbsp crumbled goat cheese (optional); Cilantro leaves for garnish (optional)

Description

A vibrant salad featuring grilled shrimp, crisp greens, and a zesty vinaigrette, perfect for warm days.

Ingredients

Scale

200 to 225 grams peeled and deveined shrimp
1 tsp olive oil
1 tsp honey
1 tsp lime zest
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1 clove small garlic, minced
Salt and pepper to taste
6 tbsp extra virgin olive oil
3 tbsp fresh lime juice
2 tbsp finely chopped red onion
1/2 small jalapeño, finely chopped
1 clove small garlic, minced
1 tbsp finely chopped cilantro
2 tsp honey
1/4 tsp ground cumin
1/8 tsp chili powder
1/8 tsp ground coriander
Salt and freshly ground pepper to taste
6 cups mixed spring lettuce
3/4 cup canned black beans, rinsed
2/3 cup corn kernels
1/2 medium avocado, sliced or cubed
1 ripe tomato, sliced
1 tbsp finely diced red onion
4 tbsp crumbled goat cheese (optional)
Cilantro leaves for garnish (optional)

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Instructions

For the Shrimp Marinade: In a small bowl, combine all marinade ingredients. Add the shrimp, mixing well to coat them in the aromatic blend. Set aside to allow flavors to infuse.
For the Southwestern Salad Vinaigrette: In a jar with a tight-fitting lid, combine all vinaigrette ingredients. Secure the lid and shake vigorously until well combined. Set aside.
For the Salad: Layer mixed greens into a large serving bowl. Add black beans, sweet corn, creamy avocado, diced red onion, and juicy tomatoes. Top with fresh cilantro leaves and optional crumbled goat cheese.
To Grill the Shrimp: Preheat grill to medium-high heat. Thread the marinated shrimp onto skewers, grilling each side for 2-3 minutes until they turn pink and opaque.
Assembly: Add grilled shrimp to your salad and drizzle the vinaigrette generously over the salad and shrimp. Mix gently before serving.

Notes

For maximum freshness, keep the dressing separate until you’re ready to eat. Leftovers can be stored in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 20g
Cholesterol: 100mg