Why You’ll Love This Recipe
Spicy Grilled Shrimp Salad with Jalapeño Lime Vinaigrette is a fresh, zesty dish that packs a punch of heat and citrus. Juicy shrimp are marinated and grilled to perfection, then served over crisp greens and veggies with a vibrant homemade vinaigrette. It’s light yet satisfying, perfect for a quick lunch or a flavorful dinner on a warm day.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large shrimp (peeled and deveined)olive oillime juicegarlic clovesjalapeñocilantrohoneyred onioncherry tomatoescucumbermixed greenssalt and pepper
directions
Combine olive oil, lime juice, minced garlic, chopped jalapeño, honey, and chopped cilantro to make the marinade.
Add the shrimp to the marinade and let it sit for 15-30 minutes in the refrigerator.
Preheat the grill to medium-high heat.
Thread the shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
In a bowl, whisk together more lime juice, olive oil, minced jalapeño, cilantro, honey, salt, and pepper to make the vinaigrette.
Assemble the salad with mixed greens, sliced red onion, cherry tomatoes, and cucumber.
Top with the grilled shrimp and drizzle with the jalapeño lime vinaigrette.
Servings and timing
This recipe serves 4.Preparation time: 15 minutesMarinating time: 15-30 minutesGrilling time: 5-6 minutesTotal time: 35-45 minutes
Variations
Add avocado slices for extra creaminess.
Use mango or pineapple chunks for a tropical twist.
Swap shrimp for grilled chicken or tofu for a different protein.
Sprinkle with crumbled cotija or feta cheese.
storage/reheating
Store leftover shrimp and salad separately in airtight containers in the refrigerator for up to 2 days.Reheat shrimp gently in a skillet or microwave before serving. Dress salad just before eating to keep it fresh.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat dry before marinating.
Is it very spicy?
You can adjust the heat by removing the seeds from the jalapeño or using less.
Can I make the vinaigrette ahead?
Yes, it keeps in the fridge for up to 3 days.
Do I have to grill the shrimp?
No, you can cook them on a stovetop grill pan or sauté in a skillet.
Can I use bottled lime juice?
Fresh lime juice is best for flavor, but bottled works in a pinch.
Conclusion
Spicy Grilled Shrimp Salad with Jalapeño Lime Vinaigrette is a refreshing, bold dish that brings together smoky shrimp, crisp veggies, and a tangy, spicy dressing. Perfect for a quick weeknight meal or an outdoor gathering, this salad is sure to become a go-to favorite for anyone who loves vibrant flavors with a kick.
Print
Spicy Grilled Shrimp Salad with Jalapeño Lime Vinaigrette
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 35-45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Calorie
Description
A fresh, zesty salad featuring spicy grilled shrimp served over crisp greens and vegetables, topped with a tangy homemade jalapeño lime vinaigrette. Perfect for a quick lunch or light dinner with bold flavors.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/4 cup olive oil (plus extra for vinaigrette)
- 1/4 cup fresh lime juice (plus extra for vinaigrette)
- 2 garlic cloves, minced
- 1–2 jalapeños, chopped and minced (divided for marinade and vinaigrette)
- 2 tbsp honey (divided)
- 1/4 cup chopped fresh cilantro (divided)
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 6 cups mixed greens
- Salt and pepper, to taste
Instructions
- In a bowl, whisk together 1/4 cup olive oil, 1/4 cup lime juice, minced garlic, chopped jalapeño, 1 tbsp honey, and 2 tbsp chopped cilantro to make the marinade.
- Add the shrimp to the marinade and refrigerate for 15-30 minutes.
- Preheat the grill to medium-high heat.
- Thread marinated shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
- In a separate bowl, whisk together 1/4 cup lime juice, 1/4 cup olive oil, minced jalapeño, 2 tbsp chopped cilantro, 1 tbsp honey, salt, and pepper to make the vinaigrette.
- Assemble salad with mixed greens, sliced red onion, cherry tomatoes, and cucumber.
- Top salad with grilled shrimp and drizzle with jalapeño lime vinaigrette.
Notes
- Add avocado slices for extra creaminess.
- Use mango or pineapple chunks for a tropical twist.
- Swap shrimp for grilled chicken or tofu for a different protein.
- Store leftover shrimp and salad separately for best freshness.
- Reheat shrimp gently before serving; dress salad just before eating.