Grilled Shrimp Salad Recipe
Romaine, avocado, mango pico de gallo, black beans, grilled shrimp, shredded cheddar & creamy house cilantro dressing
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Ingredients
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Salad base
Mango pico de gallo
Grilled shrimp
Creamy house cilantro dressing
Method
Mango pico de gallo
- 1
Prepare pico
In a medium bowl combine the diced mango, diced roma tomato, finely diced red onion, chopped cilantro, and minced jalapeño. Add the lime juice and 1 tsp salt; gently toss to combine. Taste and adjust salt or lime. Set aside to allow flavors to meld while you prepare other components (10–15 minutes).
Creamy house cilantro dressing
- 2
Blend dressing
In a blender or food processor add mayonnaise, Greek yogurt, packed cilantro leaves, 2 tbsp lime juice, 1 tsp honey, 1 tsp olive oil, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until smooth. If the dressing is too thick, add up to 1 tbsp water and pulse again until you reach a pourable, creamy consistency. Taste and adjust seasoning. Chill until ready to serve.
Grilled shrimp
- 3
Marinate shrimp
Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tbsp olive oil, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated. Let rest 5–10 minutes (do not over-marinate).
- 4
Grill shrimp
Preheat a grill or grill pan over medium-high heat until hot. Oil the grill grates or pan lightly. Cook the shrimp 2–3 minutes per side, until opaque and just cooked through (internal temp ~120–125°F / 49–52°C). Remove from heat and keep warm.
Salad assembly
- 5
Prepare greens and avocado
Chop or tear romaine hearts into bite-sized pieces and place in a large bowl. Halve, pit and slice the avocado; toss gently with a squeeze of lime to prevent browning, then add to the romaine.
- 6
Add remaining components
Add 1 cup rinsed and drained black beans, 3 oz shredded cheddar and the reserved mango pico de gallo to the bowl with the greens and avocado. Toss gently to distribute ingredients.
- 7
Top with shrimp and dressing
Arrange the warm grilled shrimp on top of the salad. Drizzle the creamy cilantro dressing over the salad (start with about 3–4 tbsp and add more to taste) or serve dressing on the side. Garnish with lime wedges. Serve immediately.