Grilled Shrimp Salad with Honey Lime Vinaigrette

Grilled Shrimp Salad with Honey Lime Vinaigrette is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains approximately 17g of protein, 9g of fat, and a total of 232 calories. This recipe serves 8. For $2.11 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 130 people found this recipe to be tasty and satisfying. Head to the store and pick up red pepper, tomato, spring mix, and a few other things to make it today. It is brought to you by Joyful Healthy Eats. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is amazing. If you like this recipe, take a look at these similar recipes: Grilled Chicken Fajita Salad with Honey Lime Vinaigrette, Summertime Grilled Corn, Chicken + Blueberry Chopped Salad with Honey Lime Vinaigrette, and Grilled Shrimp and Corn with Creamy Lime Vinaigrette.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium sized bowl, mix lime zest, chipotle pepper in adobe sauce, garlic clove, fresh lime juice, salt, pepper and olive oil. Whisk to combine.Add in deveined deshelled raw shrimp. Toss to coat shrimp with marinade.Let shrimp marinade for 30 minutes.Heat grill to medium high heat. Place shrimp in a grill basket and grill for 3-4 minutes or until shrimp is pink. {if you don't have a grill basket, put the shrimp on skewers and grill}Remove from grill, and set aside.In the meantime, make the Honey Lime Vinaigrette Drain sweet corn {no salt or sugar added}, drain and rinse a can of low sodium black beans, cut tomato into 8 wedges, and julienne 1 roasted red peppers. {to roast grill red pepper until all sided are blackened, about 7-8 minutes, remove skin and cut}In a large bowl, place fresh spring mix {a salad mix in the grocery store}, grilled shrimp, and prepared vegetables.Serve with dressing on the side.

 

Step by step:

1. In a medium sized bowl, mix lime zest, chipotle pepper in adobe sauce, garlic clove, fresh lime juice, salt, pepper and olive oil.

2. Whisk to combine.

3. Add in deveined deshelled raw shrimp. Toss to coat shrimp with marinade.

4. Let shrimp marinade for 30 minutes.

5. Heat grill to medium high heat.

6. Place shrimp in a grill basket and grill for 3-4 minutes or until shrimp is pink. {if you don't have a grill basket, put the shrimp on skewers and grill}

7. Remove from grill, and set aside.In the meantime, make the Honey Lime Vinaigrette

8. Drain sweet corn {no salt or sugar added}, drain and rinse a can of low sodium black beans, cut tomato into 8 wedges, and julienne 1 roasted red peppers. {to roast grill red pepper until all sided are blackened, about 7-8 minutes, remove skin and cut}In a large bowl, place fresh spring mix {a salad mix in the grocery store}, grilled shrimp, and prepared vegetables.

9. Serve with dressing on the side.

Nutrition Information:

covered percent of daily need