Grilled Southwestern Shrimp Salad Recipe

Recipe By Slurrp

This Grilled Southwestern Shrimp Salad is a refreshing and flavorful dish that combines grilled shrimp with a variety of colorful vegetables and a zesty southwestern dressing. The shrimp are marinated in a blend of spices and grilled to perfection, adding a smoky and charred flavor to the salad. The vegetables, including corn, bell peppers, and avocado, provide a fresh and crunchy texture, while the dressing adds a tangy and spicy kick. This salad is perfect for a light and healthy meal or as a side dish for a summer barbecue.

3.6
14 Rating -
Rate
25minstotal
25m.total
Grilled Southwestern Shrimp Salad
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Ingredients for Grilled Southwestern Shrimp Salad Recipe

  • 1/4 pound Shrimp, Peeled And Deveined
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Lime Juice
  • 1/4 teaspoon Chili Powder
  • 1/4 teaspoon Cumin
  • 0.13 teaspoon Garlic Powder
  • 1/4 cup Corn Kernels
  • 1/4 Bell Pepper, Diced
  • 1/4 Avocado, Diced
  • 1/4 cup Cherry Tomatoes, Halved
  • 0.06 cup Chopped Cilantro
  • 1/2 tablespoon Lime Juice
  • 1/2 tablespoon Olive Oil
  • 1/4 teaspoon Honey
  • 0.13 teaspoon Cumin
  • 0.13 teaspoon Chili Powder
  • 0.06 teaspoon Salt

Directions: Grilled Southwestern Shrimp Salad Recipe

Cooking Directions

  • STEP 1.In a bowl, combine the shrimp with olive oil, lime juice, chili powder, cumin, and garlic powder. Let it marinate for 15 minutes.
  • STEP 2.Preheat the grill to medium-high heat. Thread the shrimp onto skewers and grill for 2-3 minutes per side, until cooked through.
  • STEP 3.In a large bowl, combine the grilled shrimp, corn, bell peppers, avocado, cherry tomatoes, and cilantro.
  • STEP 4.In a small bowl, whisk together the lime juice, olive oil, honey, cumin, chili powder, and salt to make the dressing.
  • STEP 5.Drizzle the dressing over the salad and toss to combine. Serve the salad chilled and enjoy!

Cooking Tips

  • If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
  • You can add some diced jalapenos or a dash of hot sauce to the dressing for an extra spicy kick.
  • Feel free to customize the salad by adding other vegetables like red onion, cucumber, or black beans.

Storage and Serving

  • This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • To serve, you can add some tortilla chips or crispy tortilla strips for added crunch.
  • Serve the salad as a main dish for a light lunch or dinner, or as a side dish for grilled meats or tacos.
Nutrition
value
453
calories per serving
20 g Fat31 g Protein39 g Carbs8 g FiberOther

Current Totals

  • Fat
    20g
  • Protein
    31g
  • Carbs
    39g
  • Fiber
    8g

MacroNutrients

  • Carbs
    39g
  • Protein
    31g
  • Fiber
    8g

Fats

  • Fat
    20g

Vitamins & Minerals

  • Calcium
    265mg
  • Iron
    11mg
  • Vitamin A
    3634mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    143mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    62mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    179mg
  • Manganese
    1mg
  • Phosphorus
    443mg
  • Selenium
    62mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp