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A closeup showing a perfectly charred grilled shrimp in the salad

Blackened Grilled Shrimp Salad

Print Recipe
Blackened grilled shrimp salad is tossed with a light and fresh tasting cilantro lime dressing.
Course Dinner Ideas
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 -6
Calories 113
Author Janette

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
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ cup (118 ml) light tasting olive oil

For the shrimp:

  • 2 tablespoons smoked paprika
  • ½ teaspoon salt
  • 1 teaspoon onion powder
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne
  • ½ teaspoon ground coriander
  • 1 pound 453 grams jumbo shrimp peeled, 21-25 count, deveined and tails removed, rinsed and dried well
  • Your favorite salad greens

Instructions

Make the dressing:

  • Add the lime juice, red wine vinegar, cilantro, agave nectar, salt and pepper to a blender, blend until the cilantro is finely chopped.With the blender running, drizzle in the olive oil. Taste for seasoning, add to a dressing jar and set aside.

Make the shrimp:

  • Preheat grill. To a small bowl add the smoked paprika, salt, onion powder, black pepper, oregano, thyme, cayenne and coriander, mix well. Brush the shrimp with vegetable oil and sprinkle with the seasoning on both sides.Thread the shrimp onto skewers. *see note. Grill on both sides for 3 minutes each.Remove and allow to cool.When cool enough to handle, remove the shrimp from the skewers. Serve the shrimp with your favorite salad greens, vegetables and the salad dressing.

Nutrition

Serving: 1 | Calories: 113kcal | Carbohydrates: 25g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 450mg | Fiber: 4g | Sugar: 16g