Description

If you need a quick and easy light meal for summer, look no further! This Grilled Shrimp Salad recipe is simple, fast, and tastes amazing.

Ingredients

Scale

1 pound jumbo raw shrimp, peeled and deveined
1 tablespoon taco seasoning
1 tablespoon olive oil
4 cups arugula or baby spinach
1 cup cherry tomatoes, halved
1 mango, cubed
1 avocado, sliced or diced
1 lime, juiced
2 tablespoon olive oil
1 tablespoon honey
1 garlic clove, minced

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Instructions

Step: Place the shrimp in a mixing bowl together with the taco seasoning and oil. Stir well to evenly coat.
Step: Preheat a large grill pan over medium heat. Grill the shrimp until nicely charred and opaque, around 1-2 minutes per side.
Step: In a small jar, add all the dressing ingredients and shake to emulsify.
Step: In a large salad bowl, add the arugula or spinach, tomatoes, mango, and avocado.
Step: Top with the grilled shrimp and drizzle with the dressing.
Step: Toss to combine and serve straight away!

Notes

Season the shrimp with fajita, blackened, creole, or Cajun seasoning if you don’t have taco seasoning on hand. Like a little spice? Add 1/2 teaspoon of chili powder or cayenne powder to the seasoning. Store any leftover grilled shrimp salad in the fridge for up to 3 days. Do not reheat the shrimp.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Main Course, Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 13 g
Sodium: 707 mg
Fat: 19 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0.01 g
Carbohydrates: 22 g
Fiber: 5 g
Protein: 18 g
Cholesterol: 143 mg