Grilled Blackened Shrimp Salad
Who feels like cooking inside when the weather is hot? My Grilled Blackened Shrimp Salad with a Zesty Cilantro Lime Dressing is the perfect excuse to take dinner outdoors. Featuring smoky, fresh shrimp tossed with your favorite salad greens and a light, refreshing vinaigrette, it delivers maximum flavor with minimal effort – making it your new go-to for effortless summer evening cooking.
Table of Contents
What is Blackened Shrimp?
The shrimp is coated in a bold blackened seasoning blend, which can vary depending on the combination of spices you use. My personal favorite is a homemade mix of smoked paprika (which goes perfectly with seafood and gives a lovely, deep smokiness), oregano, onion powder, ground coriander, and a touch of cayenne pepper for a gentle kick.
What I love most about grilling deveined shrimp is how quickly they cook up. You get a hearty, delicious, restaurant-quality salad on the table in just minutes.
The Easiest Cilantro Lime Dressing
Even the salad dressing takes just moments to whiz up in a blender or food processor. Fresh herbs add a massive punch of vibrant flavor to a homemade vinaigrette.
While cilantro is my absolute favorite choice here to match the lime, you can easily substitute fresh basil if you aren’t a cilantro fan. Swapping in basil turns this into a gorgeous, bright, herbal dressing that still contrasts beautifully with the smoky heat of the prawns.
Pro Dressing Tip: Whether you use cilantro or basil, don’t throw away those stems! They hold a ton of sweet, concentrated flavor. Toss the whole handful – stems and all – right into the blender
Expert Tips for Perfect Grilled Shrimp
- Shrimp vs. Prawns: If you are shopping in the UK, look for king prawns at the fish counter. They work exactly the same way for this recipe!
- Don’t Overcook: Shrimp cook incredibly fast (about 2 to 3 minutes per side). They are done the second they turn opaque and form a loose “C” shape. If they tightly curl into an “O”, they are overcooked.
- Use Skewers: To make things even easier on the BBQ grates, thread your shrimp onto skewers before grilling so you can flip them all at once without losing a single one to the fire.
- Wooden Skewer Trick: If you are using wooden bamboo skewers, make sure to soak them in water for at least 30 minutes before grilling so they don’t catch fire on the grates.
- Dry the Shrimp Well: Before brushing the shrimp with oil and spices, pat them thoroughly dry with a paper towel. This helps the oil and blackened seasoning stick perfectly instead of steaming.
Can I Make this with Chicken?
Absolutely! If you aren’t a fan of seafood, this blackened spice blend and cilantro-lime dressing pair beautifully with chicken breast or chicken thighs.
Simply toss thin chicken cutlets or tenders in the spice mix and grill them over medium-high heat for about 5 to 6 minutes per side, until the internal temperature reaches 165°F (74°C). Slice it up, layer it over your greens, and dinner is served.
Customizing Your Salad Bowls
I kept the base of this salad beautifully simple with my favorite mixed salad greens, juicy cherry tomatoes, and creamy avocado. However, this bowl is highly customizable! You can add any of your favorite ingredients to dress it up.
Here are a few delicious additions that pair beautifully with the smoky blackened spice:
- Cheese: Crumbled blue cheese, feta or tangy goat cheese adds a rich, creamy contrast.
- Crunch: Grilled corn kernels or black beans turn this into a Tex-Mex style feast.
- Fruit: Diced mango or pineapple chunks contrast the smoky heat with brilliant summer sweetness.
Mix It Up: Other Dressings to Try
While the cilantro lime vinaigrette is the perfect zesty match for these smoky prawns, this versatile salad base plays well with so many different flavor profiles. If you want to switch things up, try swapping it out for one of these favorite homemade options:
- For a rich, steakhouse vibe: Skip the vinaigrette and drizzle on a creamy, Chunky Blue Cheese Dressing. The contrast between the cool, tangy cheese and the spicy blackened seasoning is incredible.
- For an umami twist: Give the salad a savory, modern upgrade with a quick Miso Dressing. The deep savory notes pair beautifully with grilled seafood.
- For a bright, sunny finish: Keep it ultra-light and citrusy with a sweet and tangy Meyer Lemon Dressing. It’s the ultimate refreshing option for a blazing hot summer afternoon.
Grilled Blackened Shrimp Salad
Video
Ingredients
For the dressing:
- 1 tablespoon (15 ml) fresh lime juice
- 1 tablespoon (15 ml) clear or red wine vinegar
- 1 large bunch of fresh cilantro/coriander, about a generous handful
- 1 tablespoon (15 ml) agave nectar or honey
- ¼ teaspoon (1.5 grams) salt
- ⅛ teaspoon (0.3 grams) ground black pepper
- ½ cup (120 ml) light tasting olive oil
For the shrimp:
- 1 tablespoon (7 grams) smoked paprika
- ½ teaspoon (3 grams) salt
- 1 teaspoon (3 grams) onion powder
- ½ teaspoon (1 gram) ground black pepper
- ½ teaspoon (1 gram) dried oregano
- ¼ teaspoon (0.5 grams) cayenne pepper
- ½ teaspoon (1 gram) ground coriander
- 1 pound (450 grams) jumbo shrimp (prawns), peeled, deveined, and tails removed , about 6 per person
- Your favorite salad greens, and optional extra salad vegetables
Instructions
Make the Dressing:
- Add the lime juice, vinegar, cilantro, agave nectar, salt, and pepper to a blender. Blend until the cilantro is finely chopped.
- With the blender running on low speed, slowly drizzle in the olive oil until completely emulsified. Taste for seasoning, pour into a dressing jar, and set aside.
Make the Shrimp:
- Preheat your grill to medium-high heat.
- In a small bowl, combine the smoked paprika, salt, onion powder, black pepper, oregano, cayenne, and coriander. Mix well.
- Sprinkle the seasoning blend evenly onto both sides of the shrimp.
- Thread the shrimp onto skewers. Grill for 2 to 3 minutes on each side, just until opaque and slightly charred.
- Remove from the grill and allow to cool slightly. Once cool enough to handle, slide the shrimp off the skewers.
- Arrange your favorite salad greens and fresh vegetables in bowls. Top with the grilled shrimp and drizzle generously with the cilantro-lime dressing.
This was delicious . The flavor of grilled shrimp is amazing.
Janette!! This salad looks so beautiful! I’ve been thinking of making recipes with shrimp but haven’t really decided what to make and now I think I’m making this soon! Thanks so much for the inspiration!
Thank you so much Felicia 🙂
What a perfect summer salad! I love the dressing.
What a gorgeous healthy salad Janette! Pinned and shared!
Wow! What a gorgeous salad! I think I may have told you this already, but I eat at least one salad every day. I just love them! But when you eat them that much, you need to mix it up – this recipe is PERFECT for new spin on my salad repertoire!
I made this over the weekend and the shrimp seasoning is so good! I’m not a cilantro fan so I used basil in the dressing and was also really good. Will be making again.
I am loving all of the spices and how vibrant and colorful this dish is.
The kids and I just LOVE shrimp. What a wonderful warm weather recipe!!
What a beautiful and delicious looking shrimp dish!
I am the only one who will eat shrimp in this house so I think pretty soon we’ll have a night where they are ordering pizza so I can be eating this. Looks great and I love the sound of the dressing too!
Looks perfect! Will be making it for lunch tomorrow! Pinning!
You are so right that I have no desire to heat up the kitchen during these hot humid days! I think our a/c has been on non-stop lately! But, these shrimp look and sound divine! I need to buy some shrimp at the store, and then, I’m gonna make these. Pinned for hopefully next week!
This looks so vibrant and colorful perfect summer dish!
This grilled shrimp salad looks delicious and healthy. I used smoked paprika for tofu recipes and agree that it is a great spice for blackened seasonings.
Your Blackened Shrimp salad was so delicious. My husband isn’t crazy about shrimp, but I gave it a try and he loved it.