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 mins
Cook Time4 minutes mins
Passive time1 hour hr
Servings: 4
Author: Francine Lizotte
Course: Main Course, Salad
Keyword 4th of July, Backyard Party, BBQ - Grilling, Fish & Seafood, Gluten Free, Healthy, Low Sodium/No Sodium, Summer Food
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
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.