It’s warm and beautiful – the perfect time to grill some shrimp! First I marinate the fresh shrimp in fresh lime juice with a little olive oil, jalapeno peppers, honey, and salt and pepper. Pop it in the refrigerator for at least 2 hours. Then skewer and grill. Add shrimp to a great salad and dinner is ready. Easy Peasy. The jalapeno adds a spicy flavor to delicious shrimp, but if you don’t like the heat, the salad is great without the jalapeno.
The tasty salad dressing is made from avocado, lime, fresh cilantro, and Greek yogurt with a touch of garlic, olive oil, and salt and pepper. Make a salad from romaine and arugula or your favorite salad mix. A tasty, filling salad for a hot weather entrée. Add some crispy tortilla chips and maybe even baked potatoes and your meal is complete.
Spicy Cilantro-Lime Shrimp Salad with Avocado Lime Dressing
Use organic when available, serves 4
Cilantro Lime Grilled Shrimp Salad
Ingredients
For Shrimp
- 1/4 cup fresh lime juice & extra (about 2 limes)
- 1 1/2 tbsp honey
- 2 1/2 tbsp olive oil
- 2 1/2 tbsp jalapeno minced
- Pinch sea salt/pepper
- 1 lb shrimp peeled and de-veined
For Dressing or Dip
- 1/2 medium-large Haas avocado
- 1/4 cup plain, non-fat Greek yogurt
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup cilantro roughly chopped
- 2 tbsp minced garlic
- 3 tbsp extra virgin olive oil
- 1 tbsp water
- salt and pepper to taste
For Salad
- 1 small head romaine lettuce, chopped (or 5 ounces chopped romaine)
- 3 cups packed baby arugula (about 3 ounces)
- 1 cup chopped tomatoes
- 1/3 cup thinly sliced and roughly chopped radishes (3 to 4), or chopped red onion
Instructions
- In large bowl mix shrimp marinade ingredients up to shrimp
- Stir until evenly mixed
- Add in shrimp and toss until evenly coated
- Cover, refrigerate & marinate shrimp for at least 2 hours
- While the shrimp marinate, combine romaine and arugula in large bowl
- Add tomatoes and radishes/onion
- Place salad in refrigerator
- Preheat grill to medium/ high heat
- Lightly spray grill with cooking spray
- Skewer marinated shrimp about 4 to 5 per skewer
- Place skewers on grill and cook about 1 1/2 to 2 minutes
- Flip and repeat until cooked
- Cover to keep warm
- In a food processor or blender, combine the lime juice, olive oil, and water
- Using a spoon, scoop in the avocado
- Add yogurt, lime juice, & olive oil
- Add the cilantro, jalapeño, garlic, salt & pepper
- Process until the dressing is nice and smooth
- If too thick, dilute it with 1 to 2 tablespoons of water and blend again
- Add shrimp to salad
- Squeeze fresh lime juice on shrimp
- Serve with dressing, fresh limes and crispy tortilla chips
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Excellent recipe for the way we eat nowadays! Certainly wonderful with great big beautiful Florida pink shrimp!
This one is a triple threat in all the best ways. I love chili and lime and shrimp and salad so I think I’m hooked in all ways! YUM!
This looks so fresh and summery. Yummy X #mmbc
Nothing better than a refreshing and fresh salad this time of year and the shrimp make this one perfect! I am adding this to my arsenal. TFS
What a perfect summer meal – Pinned this beauty! Thanks for sharing at the What’s for Dinner party. Have a wonderful week!
Thanks so much for linking up at the #WednesdayAIMLinkParty 37! Shared ♥
This is right up my street, Carol! I love all the fresh, healthy ingredients and the bit of spice as well. I’m featuring your Spicy Cilantro-Lime Shrimp Salad at the Hearth and Soul Link Party this week. I’m featuring this post at the party this week. Hope to see you there! Have a lovely week ahead!
thanks so much for the feature April. I’ll be over later.
Oh my goodness! Shrimp, lime, jalapeno, and avocado all in one dish is something this homesteader ahs to share! Great recipe! Thanks for sharing on the Farm Fresh Tuesdays Blog Hop!
I’m so happy you like the recipe. Happy Weekend!