Real Recipes From Real Home Cooks ®

grilled shrimp summer salad

Recipe by
Francine Lizotte
Surrey South, BC

Packed with fresh ingredients, this colorful dish is absolutely delicious. It’s summer on a plate!

yield 4 servings
prep time 30 Min
cook time 4 Min
method Grill

Ingredients For grilled shrimp summer salad

  • 1/4 c
    sweet chili sauce
  • 2 Tbsp
    freshly squeezed orange juice
  • 1 Tbsp
    freshly squeezed lime juice
  • 1 Tbsp
    grapeseed oil or any other flavorless oils
  • 1 Tbsp
    honey (substitute agave nectar)
  • 1/2 Tbsp
    sesame oil
  • 1 lg
    clove garlic, pressed
  • 1 tsp
    ginger, minced
  • ground himalayan sea salt, to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 3 Tbsp
    clarified butter
  • 1 tsp
    fish rub
  • 1 tsp
    hot sauce like frank's chili lime®
  • 12 to 15 lg
    shrimps, deveined
  • 4 c
    lettuce (green leaf or romaine)
  • 1/2 c
    english cucumber, peeled and quartered
  • 1/2 c
    red peppers, diced
  • 1/4 c
    red onions, thinly sliced (lyonnaise cut)
  • 1 lg
    mango, peeled and cubed
  • 1 lg
    ripe avocado, pitted, peeled and cubed
  • 1/2 Tbsp
    freshly squeezed lime juice
  • 2 Tbsp
    unsalted dry roasted peanuts, coarsely chopped
  • 1 Tbsp
    fresh chopped parsley, for garnish
  • 4
    lime wedges, for garnish

How To Make grilled shrimp summer salad

  • 1
  • 2
    In a small bowl, add all the dressing ingredients. Whisk until combined; taste and adjust if necessary.
  • 3
    Cover and transfer to the fridge for at least 1 hour.
  • 4
  • 5
    Later on, in another small bowl, add clarified butter, fish rub and hot sauce. Whisk the ingredients until well blended and set aside.
  • 6
  • 7
    Skewer the shrimp one end at a time, leaving some space in between so they grill evenly.
  • 8
    Brush the basting sauce on both sides of the shrimp making sure they’re well coated; set aside.
  • 9
    Prep the avocado and place the cubes in a bowl. Sprinkle on ½ tbsp. lime juice and toss to coat to prevent from browning.
  • 10
    Preheat grill to 500ºF/260ºC.
  • 11
    Before barbecuing, assemble the salad. Place lettuce on serving plates then cucumber, red pepper, red onions, mango and avocado.
  • 12
    Place the skewers on the preheated barbecue, close the lid and grill for 2 minutes per side.
  • 13
    When they’re done, place them on top of the salad, drizzle on some dressing and add peanuts. Sprinkle on fresh chopped parsley and garnish with a lime wedge per plate.
  • 14
    To view this recipe on YouTube, click on this link >>>>