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

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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.