This Southwestern Grilled Shrimp Salad is a fresh, colorful, and satisfying meal made with simple ingredients and bold seasoning. Juicy grilled shrimp, black beans, corn, avocado, tomatoes, crisp lettuce, and a bright lime vinaigrette come together in a salad that is full of texture and flavor. It can be prepared in about 30 minutes, making it a great choice for weeknight dinners, warm-weather meals, or relaxed entertaining.
If you enjoy the spices, herbs, and fresh ingredients often used in Southwestern-style cooking, this grilled shrimp salad is a delicious way to bring them together in one easy dish. The shrimp are quickly marinated with lime zest, chili powder, cumin, coriander, garlic, olive oil, and a touch of honey before being grilled until tender.
The homemade Southwestern lime vinaigrette adds even more flavor. Made with extra virgin olive oil, fresh lime juice, red onion, jalapeno, garlic, cilantro, honey, and warm spices, it gives the salad a tangy, lightly spicy finish. The dressing can be made ahead of time, which allows the flavors to blend beautifully and makes final assembly even faster.
How to Make it
This Southwestern Grilled Shrimp Salad is hearty enough to serve as a main course. It combines seasoned grilled shrimp with a base of mixed spring lettuce, black beans, corn, avocado, tomatoes, red onion, and optional goat cheese or Feta. Each ingredient adds something different: the beans make it filling, the corn brings sweetness, the avocado adds creaminess, and the tomatoes keep it juicy and fresh.
Start by preparing the shrimp marinade. Mix the olive oil, honey, lime zest, chili powder, cumin, coriander, minced garlic, salt, and pepper in a small bowl. Add the peeled and deveined shrimp, toss well, and let them marinate while you prepare the rest of the salad. A short marinating time is enough because shrimp absorb flavor quickly.
Next, prepare the Southwestern salad vinaigrette. Combine the olive oil, fresh lime juice, red onion, jalapeno, garlic, cilantro, honey, cumin, chili powder, coriander, salt, and pepper in a jar with a tight-fitting lid. Shake well and set it aside. If you have time, make the dressing a little earlier so the flavors have a chance to meld.
Choose your favorite lettuce and arrange it in a large bowl or on individual plates. Add the black beans, corn, avocado, red onion, and tomatoes on top. Sprinkle with fresh cilantro leaves and crumbled goat cheese or Feta, if using.
Grill the shrimp over medium-high heat for 2 to 3 minutes per side, or until cooked through. You can serve the shrimp on skewers for a beautiful presentation, or remove them from the skewers and scatter them directly over the salad. Shake the vinaigrette again, drizzle it over the shrimp and salad, and serve right away.
Variations:
- Use boneless, skinless chicken breast or chicken thighs instead of shrimp. Use about the same amount as the shrimp, or adjust the marinade to match the amount of chicken you are cooking.
- Add a handful of toasted pepitas, also known as pumpkin seeds, for extra crunch.
- Add chopped sweet bell pepper. Red, orange, or yellow pepper works especially well in this salad.
- Use goat cheese or Feta cheese, or leave the cheese out if you prefer a lighter salad.
- Serve the salad with extra lime wedges on the side for a brighter citrus flavor.
This grilled shrimp salad is best served soon after assembling, while the shrimp are warm and the lettuce is crisp. If you want to prepare parts of it ahead, make the vinaigrette, rinse the beans, chop the vegetables, and marinate the shrimp shortly before grilling. Keep the dressing separate until serving so the greens stay fresh.
Enjoy this Southwestern Grilled Shrimp Salad as a complete meal for lunch or dinner. It is fresh, flavorful, and easy to customize with the ingredients you already have on hand.
More Salad Recipes to Enjoy
- Strawberry Spinach Salad
- Greek Salad with Grilled Chicken
- Roasted Beet and Orange Salad with Citrus Vinaigrette
- Lebanese Tabbouleh
- Spinach Apple Cranberry Salad
Southwestern Grilled Shrimp Salad Recipe
Ingredients
For the shrimp:
- 200 to 225 grams peeled and deveined shrimp (Approximately 7 to 8 oz.)
- 1 tsp. olive oil
- 1 tsp. honey
- 1 tsp. lime zest
- 1 tsp. chili powder
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- 1 small clove garlic, minced
- Salt and pepper to taste
For the Southwestern Salad Vinaigrette:
- 6 tbsp. extra virgin olive oil
- 3 tbsp. fresh lime juice
- 2 tbsp. finely chopped red onion
- ½ small jalapeno, finely chopped
- 1 small clove garlic, minced
- 1 tbsp. finely chopped cilantro
- 2 tsp. honey
- ¼ tsp. ground cumin
- ⅛ tsp. chili powder
- ⅛ tsp. ground coriander
- Salt and freshly ground pepper to taste
For the salad:
- 6 cups mixed spring lettuce or lettuce of your choice
- ¾ cup canned black beans, rinsed
- ⅔ cup corn kernels (canned, frozen and thawed, or from grilled corn on the cob)
- ½ medium avocado, sliced or cubed
- 1 ripe tomato, sliced
- 1 tbsp. finely diced red onion
- 4 tbsp. crumbled goat cheese optional
- Cilantro leaves for garnish optional
Instructions
For the Shrimp Marinade:
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In a small bowl, combine the marinade ingredients. Add the shrimp, toss until evenly coated, and set aside while you prepare the salad.
For the Southwestern Salad Vinaigrette:
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Add all vinaigrette ingredients to a jar with a tight-fitting lid. Shake well and set aside so the flavors can blend.
For the Salad:
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Arrange the lettuce in a large bowl or on serving plates. Add the black beans, corn, avocado, red onion, and tomatoes.
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Top with fresh cilantro leaves and crumbled goat cheese or Feta, if using.
To Grill the Shrimp:
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Heat the grill to medium-high heat.
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Thread the shrimp onto wooden or metal skewers.
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Place the shrimp on the grill and cook for 2 to 3 minutes per side, or until cooked through.
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Place the shrimp skewers on top of the salad, or remove the shrimp from the skewers and add them directly to the salad.
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Shake the vinaigrette again, then drizzle it over the salad and shrimp before serving.
Nutrition
Carbohydrates: 22g
Protein: 19g
Fat: 32g
Saturated Fat: 6g
Cholesterol: 148mg
Sodium: 703mg
Potassium: 620mg
Fiber: 6g
Sugar: 6g
Vitamin A: 7175IU
Vitamin C: 23.4mg
Calcium: 160mg
Iron: 4.4mg