Menu Enter a recipe name, ingredient, keyword...


Grilled Shrimp Salad


Serves 2
Prep 30 min
cook 20 minutes

Rate this recipe 0/5 (0 Votes)


  • 1 lime
  • 2 TBL Mayonnaise
  • 2 TBL sour cream
  • 3 TBL Vegetable oil
  • 2 TBL (packed light brown sugar)
  • 2 tsp chili powder
  • 12 large shrimp (about 3/4 lb) - peeled and deveined, with tails left on
  • 1 small red onion, cute into 1/3 inch wedges with core attached
  • 1 ear of corn, husked
  • 2 zucchini, cut into 1/3 inch thick planks
  • 1 head butter lettuce, leaves coarsely torn
  • 1 avocado, cut into 1/2 inch cubes
  • 2 TBL toasted pepitas



Step 1

1. Grate 1/2 tsp. zest from the lime, then halve and squeeze enough juice to measure 4 TBL in a small bowl, whisk the zest, 1 tsp. juice, mayonnaise, sour cream and 2 tsp water; Season with salt & pepper. Cover and chill.
2. In a medium bowl, whisk remaining 3tsp. lime juice, 1 TBL oil, sugar and chili powder. Add the shrimp; toss to coat. Let Marinate, stirring occasionally, 30 minutes.
3.Heat a grill or grill pan over medium-high heat. On a baking sheet, coat the onion, corn and zucchini with the remaining 2 TBL oil; season. Grill turning occasionally, until tender and charred in spots, 6-8 minutes for the onion and zucchini and about 13 minutes for corn . Cut the zucchini into 1 inch pieces. Cut kernels off the cob. Grill the shrimp turning once, until just opaque in the center, 4 to 5 minutes.
4. In a large bowl, combine the lettuce, avocado, vegetables and shrimp. When you sit down plate and top with dressing and pepitas.

You'll also love

Review this recipe

SHRIMP DIP Shrimp in Lemon Sauce