Grilled Chipotle Shrimp Salad Recipe

Prepare marinade

In a medium bowl, whisk together chopped chipotle peppers, adobo sauce, fresh lime juice, 2 tablespoons olive oil, ground cumin, smoked paprika, minced garlic, 3 tsp salt, and 1/2 tsp black pepper until smooth.

Marinate shrimp

Add the cleaned shrimp to the bowl and toss until evenly coated. Cover and refrigerate for 20–30 minutes (no longer than 1 hour) to let flavors meld.

Preheat grill

Preheat a gas or mesquite charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using skewers, soak wooden skewers in water 30 minutes prior to grilling to prevent burning.

Grill shrimp

Thread shrimp onto skewers (or place on a grill basket). Brush grill grates with oil. Grill shrimp over direct heat for 2–3 minutes per side, until opaque and slightly charred. Remove from grill and let rest 2 minutes.

In a small jar or bowl, combine 3 tablespoons fresh lemon juice, 4 tablespoons extra-virgin olive oil, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or sweetness as needed. Keep chilled until ready to toss with salad.

Prepare citrus and produce

Segment the orange and grapefruit over a bowl to catch juices. Thinly slice the red onion. Slice the avocado just before assembly to avoid browning.

Assemble salad

In a large bowl, combine arugula, citrus segments, sliced red onion, and toasted pepitas or almonds (if using). Add the reserved citrus juices to the lemon vinaigrette and gently toss to coat the salad evenly.

Plate and top

Divide the dressed arugula salad among 4 plates (or two large plates). Arrange grilled shrimp on top of each salad and add avocado slices. Drizzle any remaining vinaigrette over the shrimp and salad.

Finish

Optionally garnish with an extra squeeze of lime, a light sprinkle of smoked paprika, and freshly cracked black pepper. Serve immediately while shrimp are warm.