Grilled Shrimp Salad
If you need a quick and easy light meal for summer, look no further! This Grilled Shrimp Salad recipe is simple, fast, and tastes amazing.
Servings: 4 servings
Ingredients
- 1 lb jumbo raw shrimp peeled and deveined
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 4 cups arugula or baby spinach
- 1 cup cherry tomatoes halved
- 1 mango cubed
- 1 avocado sliced or diced
Salad Dressing:
- 1 lime juiced
- 2 tablespoon olive oil
- 1 tablespoon honey
- 1 garlic clove minced
Instructions
- Place the shrimp in a mixing bowl together with the taco seasoning and oil. Stir well to evenly coat.
- Preheat a large grill pan over medium heat. Grill the shrimp until nicely charred and opaque, around 1-2 minutes per side.
- In a small jar, add all the dressing ingredients and shake to emulsify.
- In a large salad bowl, add the arugula or spinach, tomatoes, mango, and avocado.
- Top with the grilled shrimp and drizzle with the dressing.
- Toss to combine and serve straight away!
Notes
- Season the shrimp with fajita, blackened, creole, or cajun seasoning if you don’t have taco seasoning on hand.
- Like a little spice? Add 1/2 teaspoon of chili powder or cayenne powder to the seasoning.
- Store any leftover grilled shrimp salad in the fridge for up to 3 days.
- Do not reheat the shrimp. It’s best to eat any leftovers cold so the shrimp doesn’t become rubbery.
Nutrition
Calories: 320kcal | Carbohydrates: 22g | Protein: 18g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 707mg | Potassium: 637mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1561IU | Vitamin C: 41mg | Calcium: 116mg | Iron: 1mg