Smoky grilled shrimp, sweet charred corn, and ripe mango come together on crisp romaine in this Grilled Shrimp Salad with Cilantro Lime Vinaigrette. It’s a complete meal rather than a side, and it can be ready in under 40 minutes. The bright, blended cilantro-lime vinaigrette brings the flavors together and also works wonderfully as a marinade for other grilled proteins.
This is one of those weekday-to-weekend dinners that becomes a staple when the grill is in use. The shrimp is tossed in a quick smoky spice mix, corn is grilled alongside for char and sweetness, and everything is combined with mango, avocado, and a silky cilantro-lime dressing. The result is fresh, filling, and balanced—sweet fruit and corn hitting against smoky shrimp, with cool, crunchy lettuce and creamy avocado to round it out.
Because the salad includes shrimp, corn, avocado, and feta, it serves as a satisfying entree on warm evenings. The mango and charred corn add bright sweetness that complements the spices on the shrimp. The vinaigrette is blended until smooth and vivid green—use fresh lime juice for the best result. If you enjoy grilled seafood, try the dressing as a quick marinade or drizzle it over roasted vegetables and grain bowls.
Why You’ll Love This Grilled Shrimp Salad
• Complete meal: Protein, fruit, vegetables, and cheese make this salad filling enough for dinner.
• Great flavor contrasts: Juicy mango and charred corn balance smoky, lightly spiced shrimp.
• Versatile dressing: The cilantro-lime vinaigrette is blended for a smooth texture and can be used as a marinade or a sauce for other dishes.
Ingredient Notes
These are straightforward pantry and market ingredients. Quantities and complete, printable instructions are in the recipe card below.
- Shrimp. Large or jumbo shrimp (16/20 or 21/25) are easiest to grill on skewers and stay juicy. If using frozen shrimp, thaw completely and pat dry—moisture prevents a good char and can cause steaming.
- Spice rub. Smoked paprika, chili powder, and cumin give warmth and smoke without intense heat. Add cayenne if you want more spice.
- Cilantro lime vinaigrette. This dressing is blended to a smooth, bright green finish. Fresh lime juice is important—bottled juice lacks the same brightness.
- Corn. Grilling shucked corn with oil and salt gives the best char and sweet-smoky flavor. Canned or frozen corn can be used in a pinch but won’t deliver the same grilled notes.
- Mango. Choose mangoes that yield slightly to gentle pressure, similar to a ripe avocado. Underripe mango is more tart and won’t balance the shrimp as well.
Modifications and substitutions:
- No grill: Use a grill pan or a hot cast-iron skillet. For corn, cut kernels from the cob and char them in a dry skillet for a few minutes.
- Alternate protein: Grilled chicken breast or thighs substitute well for shrimp when preferred.
- Fruit substitute: If mango isn’t available, diced pineapple or fresh peaches provide a similar sweet-tart contrast.
- Dairy-free: Omit the feta or use a plant-based alternative.
- Milder onion: Soak thinly sliced red onion in cold water for 10 minutes to soften its bite.
How to Make Grilled Shrimp Salad with Cilantro Lime Vinaigrette
Step 1: Marinate the shrimp. Toss shrimp with olive oil, lime juice, garlic, and the spice mix. Let marinate 15–20 minutes. Don’t marinate much longer—the acid from lime will start to change the texture.
Step 2: Blend the dressing. Combine packed cilantro leaves, olive oil, fresh lime juice, apple cider vinegar, honey, garlic, salt, and pepper in a blender. Blend until smooth and bright green. Make the dressing while the shrimp marinates so everything is ready when the grill is hot.
Step 3: Grill the corn. Shuck the corn, brush with olive oil, season with salt, and grill over medium-high heat, turning occasionally, until charred on all sides, about 12–15 minutes.
Step 4: Grill the shrimp. During the last 4–5 minutes of the corn cooking time, add the skewered shrimp to the grill and cook 2–3 minutes per side. Watch for the shrimp to form a loose “C” shape rather than relying only on a timer.
Step 5: Cut the corn and assemble. When the corn is cool enough to handle, cut the kernels from the cob. In a large bowl, combine chopped romaine, diced mango, cucumber, sliced red onion, diced avocado, crumbled feta, and the grilled corn. Drizzle with about half the dressing and toss gently to combine.
Step 6: Top and serve. Arrange the grilled shrimp over the salad and serve immediately, offering the remaining dressing on the side.
How to Tell When Shrimp Is Done
Shrimp are cooked when they turn uniformly pink and opaque and curl into a loose “C.” If they curl tightly into an “O,” they’re overcooked and will be rubbery. On a medium-high grill, shrimp typically need 2–3 minutes per side. Remove them as soon as you see the loose “C” shape — residual heat will finish them without overcooking.
Make Ahead and Storage
- A day ahead: The vinaigrette can be made up to 2 days in advance and kept in the refrigerator. You can also marinate the shrimp and chop the vegetables (hold the avocado) up to a day ahead, storing components separately.
- Same day: For peak texture and flavor, grill shrimp and corn just before serving. Shrimp loses its fresh-grilled quality if it sits too long.
- Leftovers: Store leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate and add avocado right before serving to prevent browning.
What to Serve With Grilled Shrimp Salad
This salad stands on its own, but these options complement it nicely:
- Warm pita or flatbread for scooping extra dressing.
- A light pasta or grain salad if you need to feed a crowd.
- Grilled steak or a simple roasted vegetable side for a surf-and-turf style meal.
Recipe FAQ
Can I use frozen shrimp? Yes—thaw completely and pat very dry before marinating so the spices adhere and the shrimp char instead of steam.
What can I use instead of shrimp? Grilled chicken breasts or thighs are an easy swap and take the same spices well.
Why is my grilled shrimp rubbery? Overcooking. Remove shrimp when they curl into a loose “C”; they will finish cooking from residual heat.
Can I prepare this salad for a party? Most components can be prepped ahead. Marinate the shrimp and make the dressing, then grill and assemble right before guests arrive.
More Shrimp Recipes
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Easy Shrimp Scampi Recipe
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One Pot Mediterranean Shrimp Pasta
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Mediterranean
Lemon Shrimp and Orzo
Grilled Shrimp Salad with Cilantro Lime Vinaigrette
Ingredients
For the shrimp:
- 1 1/2 pounds jumbo shrimp
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons lime juice
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon black pepper
For the cilantro lime vinaigrette:
- 1 cup packed cilantro leaves
- 1/3 cup olive oil
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 large garlic clove, minced
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
For the salad:
- 3 ears sweet corn (about 2 1/2 cups kernels)
- 2 small heads romaine lettuce, chopped
- 2 large ripe mangoes, diced
- 1 1/2 cups English cucumber, diced
- 3/4 cup red onion, thinly sliced
- 2 large avocados, diced
- 1/2 cup crumbled feta cheese
Instructions
Marinade Shrimp:
- In a medium bowl, combine shrimp, olive oil, lime juice, garlic, smoked paprika, chili powder, cumin, salt, and pepper. Toss to coat and marinate 15–20 minutes.
Create Dressing:
- Add cilantro, olive oil, lime juice, apple cider vinegar, honey, garlic, salt, and pepper to a blender and blend until smooth.
Grill Shrimp and Corn:
- Thread shrimp onto skewers. Preheat a grill or grill pan to medium-high. Shuck the corn, brush with olive oil, and season with salt.
- Grill corn, turning occasionally, until lightly charred, about 12–15 minutes. Add shrimp during the last 4–5 minutes and grill 2–3 minutes per side until pink and opaque.
- Transfer shrimp and corn to a plate. Once the corn is cool enough to handle, cut the kernels off the cob.
Create Salad:
- In a large bowl, combine romaine, mango, cucumber, red onion, avocado, feta, and grilled corn. Drizzle with about half the dressing and toss gently to combine.
- Arrange the grilled shrimp on top and serve immediately with the remaining dressing on the side.
Notes
- Jumbo (16/20) or extra-large (21/25) shrimp work best and hold up on skewers.
- The dressing keeps for up to 2 days in the fridge.
- Soak wooden skewers at least 30 minutes before grilling to prevent burning.
- Pat thawed shrimp very dry before marinating to help them char properly.
- Shrimp cook quickly—watch for a loose “C” shape to avoid overcooking.
- Soak sliced red onion in cold water for 10 minutes to reduce sharpness if desired.
- Store leftover salad in an airtight container up to 2 days; keep dressing and avocado separate for best texture.
Nutrition
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Carbohydrates: 34 g
•
Protein: 21 g
•
Fat: 30 g
Nutrition information is an approximation and should be used as a guide.