Description
A fresh and flavorful Grilled Shrimp Salad featuring juicy marinated shrimp grilled to perfection and tossed with arugula, avocado, grape tomatoes, red onion, and corn. This quick and healthy dish is enhanced with a zesty honey-lime dressing, making it perfect for a light lunch or dinner.
Ingredients
Scale
Shrimp Marinade
- 1 lb. shrimp (peeled and deveined, thawed if frozen, patted dry; medium or large shrimp)
- 1/2 lime (juiced)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp chili powder
- 1/2 tsp ground black pepper
Dressing
- 1/4 cup olive oil
- 1 tbsp honey
- 1/2 lime (juiced)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
Salad
- 5 oz arugula salad mix (1 box)
- 1 avocado (diced)
- 1/4 pint grape tomatoes (each cut in half)
- 1/4 red onion (sliced)
- 1/4 cup canned corn (drained, fresh also works)
Instructions
- Marinate Shrimp: In a bowl, combine the shrimp with half of the lime juice, half of the garlic powder, half of the onion powder, half of the kosher salt, all of the chili powder, and all of the black pepper. Stir well to coat, cover the bowl, and refrigerate for 30 minutes to allow the flavors to meld.
- Prepare Grill Pan: Heat a grill pan with ridges over medium heat until very hot. Spray the pan with nonstick cooking spray to prevent sticking.
- Thread Shrimp: Thread the marinated shrimp onto 6-inch skewers, preparing enough skewers for the shrimp to be cooked in batches.
- Grill Shrimp: Place 3-4 skewers on the hot grill pan and cook for about 2 minutes on each side, or until the shrimp turn pink, are opaque, and have curled up. Remove from heat and set aside.
- Make Dressing: In a jar or small bowl, whisk together the olive oil, honey, remaining lime juice, remaining garlic powder, remaining onion powder, and remaining kosher salt until emulsified.
- Assemble Salad: In a large bowl, combine the arugula mix, diced avocado, halved grape tomatoes, sliced red onion, and drained corn.
- Toss Dressing and Shrimp: Pour the dressing over the salad and gently toss to coat evenly. Arrange the grilled shrimp skewers on top or remove shrimp from skewers and mix them into the salad as preferred.
- Serve: Serve immediately while shrimp are warm for best flavor and texture.
Notes
- To avoid shrimp sticking to the grill pan, make sure the pan is well-heated and use nonstick spray before cooking.
- You can substitute fresh corn for canned for a sweeter, fresher taste.
- For an extra kick, sprinkle some red pepper flakes into the marinade or dressing.
- Use wooden skewers soaked in water for 30 minutes before threading to prevent burning.
- Leftover shrimp salad can be stored covered in the refrigerator for up to 2 days, but avoid tossing with dressing until ready to serve to maintain freshness.
