A simple, yet flavorful Summer salad. Blackened grilled shrimp salad is tossed with a light and fresh tasting cilantro lime dressing. When the weather is hot, who feels like cooking inside?

Blackened shrimp nestled on a bed of lettuce with cherry tomatoes and avocado

This might be one of the best shrimp salads I’ve had. With the weather being so unpredictable ad now we’re left with muggy humid overcast days. Weather like this makes me not want to heat up my kitchen, so I take the cooking outside.

Lettuce, tomatoes, and grilled shrimp on a white plate

The shrimp is seasoned with a blackened season, which can vary depending on which combination of spices are used. My favorite is a mix of smoked paprika (which goes perfectly with the shrimp and gives a lovely smokiness), oregano, thyme, coriander and a touch of cayenne.

What I love most about grilling shrimp is how quickly they cook-up and you’ve got a hearty delicious salad on the table in minutes.

Grilled shrimp and pouring salad dressing over shrimp salad

Even the dressing takes just minutes to mix up in the food processor. Fresh herbs add a lot of flavor to a salad dressing and to the salad. Cilantro is my chosen herb, but you can substitute basil. All of these fresh flavors make for an easy summer dinner.

I kept the salad simple with my favorite salad greens, cherry tomatoes and avocado. You can add any of your favorite ingredients. Blue cheese or goat cheese would be delicious additions.

If you’ve made this Blackened Grilled Shrimp Salad, leave a comment (or question) below. I love to hear from my readers.

A wood bowl full of lettuce topped with grilled shrimp, red and yellow tomatoes with forks and a glass of wine

More salad recipes:

Yield: 4 -6

Blackened Grilled Shrimp Salad

Blackened Grilled Shrimp Salad

Blackened grilled shrimp salad is tossed with a light and fresh tasting cilantro lime dressing.

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes

Ingredients

  • For the dressing:
  • Juice of 4 large limes
  • 1 tablespoon red wine vinegar
  • 1 large bunch of cilantro, 1 handful
  • 1 tablespoon agave nectar or honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup (118 ml) light tasting olive oil
  • For the salad:
  • 2 tablespoons smoked paprika
  • 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon ground coriander
  • 1 pound (453 grams) jumbo shrimp peeled, 21-25 count, deveined and tails removed, rinsed and dried well

Instructions

  1. For the dressing:
  2. Add the lime juice, red wine vinegar, cilantro, agave nectar, salt and pepper to a blender, blend until the cilantro is finely chopped.
  3. With the blender running, drizzle in the olive oil. Taste for seasoning, add to a dressing jar and set aside.
  4. For the salad:
  5. Preheat grill.
  6. To a small bowl add the smoked paprika, salt, onion powder, black pepper, oregano, thyme, cayenne and coriander, mix well.
  7. Brush the shrimp with vegetable oil and sprinkle with the seasoning on both sides.
  8. Thread the shrimp onto skewers. *see note
  9. Grill on both sides for 3 minutes each.
  10. Remove and allow to cool.
  11. When cool enough to handle, remove the shrimp from the skewers.
  12. Serve the shrimp with your favorite salad greens, vegetables and the salad dressing.

Notes

* If using wooden skewers, soak them in water for 30 minutes to prevent burning

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 113Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 3mgSodium 450mgCarbohydrates 25gFiber 4gSugar 16gProtein 2g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.