Grilled Shrimp Summer Salad
Living here in British Columbia, we can pretty much barbecue all year round but obviously more so during the warm weather! I love the smell of food grilling on the “barbie”. Just that alone triggers my appetite plus the last thing I want is to warm up my kitchen in the middle of the summer.
Another thing in our house that goes on annually, are salads… I love making them! It’s a healthy way to add some good nutrients & vitamins into our diet. Many people think that salads are boring… I’m the opposite. I have such a delicious selection of recipes to choose from like Jicama Mango Pepper, Crab Louie, Spring Pea, Julienne, Caesar, Salade Lyonnaise, Waldorf, Bacon Wedge, and so on.
During the summer time, I have a few that are always on my list like Moroccan Potato or Creamy Bacon Potato, my Greek Tuna Pasta or the Classic Pasta, Cran-Apricot California Salad, Creamy Coleslaw, Mixed Tomato, Tabbouleh, etc. Another recipe perfect for this season is my Grilled Shrimp Summer Salad!
This salad is so flavorful! There’s cucumber, red pepper, onion, mango, avocado and of course, prawns! I also make a lovely dressing for it using my Sweet Chili Sauce recipe. Before the shrimp go on the BBQ, I brush on a flavorful basting sauce made with butter, my homemade Fish Rub and hot sauce which I’m particular about it – I like to use Frank’s Chili Lime which gives a beautiful taste.
Many of the ingredients listed for the Grilled Shrimp Summer Salad can be substituted. The lettuce can be green leaf, Romaine, iceberg or even Boston. For the dressing, when it comes to the grapeseed oil any other flavorless one can replace it like Canola, Safflower, etc. I use honey but agave nectar is another delicious alternative. I add dry roasted peanuts to my salad but if there is someone in your family who’s allergic, just omit them, it’s not a big deal!
One ingredient that needs special attention is avocado. After prepping it and cutting it into cubes, it’s important to toss them with ½ tablespoon of freshly squeezed lime juice to prevent them from browning. I’m so used to doing it that I forgot to film it but please don’t forget otherwise the presentation won’t be as appealing.
This mouthwatering Grilled Shrimp Summer Salad is so colorful, vibrant and very healthy. I serve it as a meal and believe me, it’s plenty! If I have to describe this dish, I would say “it’s summer on a plate!”
Bon Appétit!
Here are more healthy & delicious salad recipes for you to try…
– Chickpea Corn Salad
– Asian Chicken Salad
– Strawberry Salad
– Moroccan Couscous Salad
– Winter Citrus Salad
– Greek Salad
and for even more salad recipes, click on this link… Recipe Category • Salads & Dressings
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Grilled Shrimp Summer Salad
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Ingredients
DRESSING
- 1/4 cup sweet chili sauce see Recipe
- 2 tbsp. freshly squeezed orange juice
- 1 tbsp. freshly squeezed lime juice tips & tricks
- 1 tbsp. grapeseed oil or any other flavorless oils
- 1 tbsp. honey (substitute agave nectar) tips & tricks
- 1/2 tbsp. sesame oil tips & tricks
- 1 large clove garlic, pressed
- 1 tsp. ginger, minced
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
BASTING SAUCE
- 3 tbsp. clarified butter
- 1 tsp. fish rub see Recipe
- 1 tsp. hot sauce like Frank's Chili Lime®
SALAD
- 12 to 15 large shrimp, deveined
- 4 cups lettuce (green leaf or Romaine)
- 1/2 cup English cucumber, peeled and quartered
- 1/2 cup red peppers, diced
- 1/4 cup red onions, thinly sliced (Lyonnaise cut) tips & tricks
- 1 large mango, peeled and cubed tips & tricks
- 1 large ripe avocado, pitted, peeled and cubed tips & tricks
- 1/2 tbsp. freshly squeezed lime juice
- 2 tbsp. unsalted dry roasted peanuts, coarsely chopped *optional
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
- 4 lime wedges, for garnish
Directions
DRESSING
- In a small bowl, add all the dressing ingredients. Whisk until combined; taste and adjust if necessary.
- Cover and transfer to the fridge for at least 1 hour.
BASTING SAUCE
- Later on, in another small bowl, add clarified butter, fish rub and hot sauce. Whisk the ingredients until well blended and set aside.
SALAD
- Skewer the shrimp one end at a time, leaving some space in between so they grill evenly.
- Brush the basting sauce on both sides of the shrimp making sure they’re well coated; set aside.
- Prep the avocado and place the cubes in a bowl. Sprinkle on ½ tbsp. lime juice and toss to coat to prevent from browning.
- Preheat grill to 500ºF/260ºC.
- Before barbecuing, assemble the salad. Place lettuce on serving plates then cucumber, red pepper, red onions, mango and avocado.
- Place the skewers on the preheated barbecue, close the lid and grill for 2 minutes per side.
- When they’re done, place them on top of the salad, drizzle on some dressing and add peanuts. Sprinkle on fresh chopped parsley and garnish with a lime wedge per plate.
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