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Mexican Grilled Shrimp Salad

A delicious salad with a tangy cilantro line dressing
Prep Time1 hour
Course: Main Course, Salad
Cuisine: Mexican
Servings: 4 People

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!