Mexican Grilled Shrimp Salad
This salad is seriously one of my all-time favorites! It’s a copycat version from a restaurant near my work that I absolutely adore. It’s my go-to spot for lunch, and I literally order this every single time! I was on a mission to figure out how to make it myself, so every time I visited, I would ask the staff a bunch of questions, trying to uncover their secrets. I still feel like I might be missing a few special ingredients, but I think I’ve got it pretty close!
A while back, I made this salad for a Christmas party, and it was such a hit that people are still talking about it years later! It’s not just beautiful with its colorful mix but also super tasty and satisfying. The grilled shrimp on top really takes it up a notch. Plus, the cilantro lime dressing adds a perfect sweet and tangy kick that everyone loves. Seriously, you’ve got to try this—it’ll be a favorite!
I really hope you enjoy this salad as much as I do! You can totally customize your shrimp marinade to your taste—feel free to get creative! Personally, I kept mine simple, but I think the real highlight here is the dressing. It adds the most wonderful tanginess that perfectly complements the salad. Enjoy!
I hope you enjoy this salad as much as I do. Feel free to marinate your shrimp how you like. My marinade was simple. I think the dressing is the star of the show. It gives the perfect tangy-ness to this salad.
Mexican Grilled Shrimp Salad
Ingredients
Salad
- 1 5oz spring mix bag
- 1 red bell pepper
- 1 cucumber
- 1/2 cup black beans
- 1/2 cup queso fresco
- 1 avocado
- 1 roasted corn
- 12 large shrimp
- 1 lime (zest and juice)
Dressing
- 1 bunch of cilantro
- 1/2 cup olive oil
- 5 tbsp honey
- 4 tbsp apple cider vinegar
- salt and fresh cracked pepper
- 1 lime (juiced)
Instructions
Salad
- Start by marinating the shrimp. I only used salt and pepper, olive oil, lime zest and juice. Set that aside in a bowl.
- Next roast the red bell pepper. You can add this to the grill or broil it until the asking in nice and charred.
- Add shrimp to the grill and corn. Grill shrimp until they turn pink about 5 minutes per side. Be careful not to overcook the shrimp. When the born is done about 15/25 min. Take off the grill as slice off the cob in a bowl.
- Add lettuce to the bowl and chop the cucumber in small chunks, add beans, crumble cheese. Peal and dice roasted bell pepper.ann the roasted corn and top with shrimp and avocado.
Dressing
- Add all of the ingredients to a blender and emulsify. Drizzle over salad and enjoy!