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Grilled Shrimp Summer Salad
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5 from 1 vote

Grilled Shrimp Summer Salad

Packed with fresh ingredients, this colorful Grilled Shrimp Summer Salad is absolutely delicious. It’s summer on a plate!
Prep Time30 minutes
Cook Time4 minutes
Passive time1 hour
Servings: 4
Author: Francine Lizotte
Course: Main Course, Salad
Keyword 4th of July, Backyard Party, BBQ - Grilling, Fish & Seafood, Gluten Free, Healthy, Low Sodium, Summer Food

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.