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If you have never had a grilled salad, let this Grilled Shrimp Salad with Chili Lime Dressing be the thing that changes that!
If you are new to grilling lettuce, it may seem odd but it is such a fun way to eat your greens and bring on the fun summer grilling vibes. Grilling lettuce creates a wonderfully caramelized, smoky flavor that makes eating salad for dinner actually enjoyable. It really adds great texture — the cool, crispy leaves on the inside contrasts beautifully with the caramelized and smoky outer leaves. Plus, it’s just plain easy to do!
This salad is packed with chopped grilled veggies like zucchini, bell pepper and onion, which add color and, of course, delicious flavor. But the best part? The tangy and spicy notes in the chili lime dressing! It’s definitely a fork-and-knife salad, but one you won’t want to stop eating!
ingredients:
- Extra Virgin Olive Oil
- Freshly Squeezed Lime Juice
- Garlic Cloves
- Anchovy Paste
- Chili Powder
- Crushed Red Pepper Flakes
- Paprika
- Dried Oregano
- Ground Cayenne Pepper
- Kosher Salt
- Freshly Ground Black Pepper
- 16/20 Count Shrimp
- Ground Cumin
- Red Bell Pepper
- Zucchini
- Red Onion
- Romaine Lettuce
- Avocado Oil
- Fresh Cilantro
- Cotija Cheese
Step-by-Step:
step one: make the dressing
In a high-powered blender, or in a jar with an immersion blender, add the olive oil, lime juice, garlic, anchovy paste, chili pepper, red pepper flakes, paprika, oregano, cayenne pepper, salt, and pepper and blend until smooth. Set aside.
step two: season the shrimp
Pat the shrimp dry with a paper towel, then place in a large bowl. Add the salt, pepper, cumin, and oregano and toss until well coated. Set aside.
step three: prep the veggies
In a separate large bowl, add the bell peppers, zucchini, onions, 2 tablespoons olive oil, salt, pepper, and dried oregano. Gently toss to coat. On a separate platter, drizzle the romaine with the remaining 1 tablespoon olive oil. Set aside.
step four: heat the grill
Heat the grill over medium-high heat (about 400℉). Dip a wadded paper towel in avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil to avoid flare-ups—a little goes a long way here.
step five: grill the veggies and shrimp
Place the bell peppers, zucchini, and onion on the grill. Cook, covered, for 4 minutes, then flip the veggies. Add the shrimp and romaine lettuce, cut side down. Cook, covered, for 2 to 3 minutes or until grill marks appear on the first side of the shrimp. Flip the shrimp and continue to cook until they are no longer transparent, about 2 more minutes. Remove the veggies and shrimp and set aside.
step six: slice the veggies
Dice the grilled peppers and onions, then cut the zucchini into half moons.
step seven: assemble the salads and serve
Place each half of the romaine on its own plate. Divide the vegetables and shrimp between each plate. Drizzle with the dressing, as desired, then top with the cilantro and Cotija cheese.
recipe faqs:
Yes! You can make the dressing up to seven days in advance and store it in the refrigerator in an airtight container.
Yes! You may just need to add a little more salt to make up for their absence so just taste and adjust accordingly.
This Grilled Shrimp Salad with Chili Lime Dressing proves that salad for dinner doesn’t need to be boring! Tag me on social @thedefineddish so I can see your final dish!
looking for more grilled seafood recipes? try these!
Grilled Fish Tacos with Citrus Slaw and Green Sauce
Spicy Curried Shrimp Skewers and Grilled Veggie Couscous
Grilled Shrimp Salad with Chili Lime Dressing
Ingredients
For the Chili Lime Dressing:
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly squeezed lime juice
- 3 garlic cloves
- 1 teaspoon anchovy paste
- 1 teaspoon chili powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- kosher salt, to taste
- freshly ground black pepper, to taste
For the Shrimp:
- 1½ pound (16/20 count) peeled and deveined shrimp
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
For the Veggies:
- 1 red bell pepper, halved lengthwise, seeds and core removed
- 1 zucchini, sliced in half lengthwise
- 1/2 red onion, cut into 1/2-inch rounds
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 2 romaine lettuce heads, cut in half lengthwise
- avocado oil, for grilling
For Serving:
- chopped fresh cilantro
- Cotija cheese
Instructions
Make the Dressing:
- In a high-powered blender, or in a jar with an immersion blender, add the olive oil, lime juice, garlic, anchovy paste, chili pepper, red pepper flakes, paprika, oregano, cayenne pepper, salt, and pepper and blend until smooth. Set aside.
Prepare the Shrimp:
- Pat the shrimp dry with a paper towel, then place in a large bowl. Add the salt, pepper, cumin, and oregano and toss until well coated. Set aside.
Prepare the Veggies:
- In a separate large bowl, add the bell peppers, zucchini, onions, 2 tablespoons olive oil, salt, pepper, and dried oregano. Gently toss to coat. On a separate platter, drizzle the romaine with the remaining 1 tablespoon olive oil. Set aside.
Grill the Veggies and Shrimp:
- Heat the grill over medium-high heat (about 400℉). Dip a wadded paper towel in the avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil to avoid flare-ups—a little goes a long way here.
- Place the bell peppers, zucchini, and onion on the grill. Cook, covered, for 4 minutes, then flip the veggies. Add the shrimp and romaine lettuce, cut side down. Cook, covered, for 2 to 3 minutes or until grill marks appear on the first side of the shrimp. Flip the shrimp and continue to cook until they are no longer transparent, about 2 more minutes. Remove the veggies and shrimp and set aside.
Assemble the Salad:
- Dice the grilled peppers and onions, then cut the zucchini into half moons.
- Place each half of the romaine on its own plate. Divide the vegetables and shrimp between each plate. Drizzle with the dressing, as desired, then top with the cilantro and Cotija cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Can you eat it cold?? Does it keep well for leftovers?
This one is best served immediately- the dressing saves wonderfully- but the grilled lettuce might get soggy and not stay as crisp
This was outstanding! So delicious! Will be on our summer grilling rotation!
Soooooo delicious! I made it without a grill and still so yummy! (Cast iron pan for the win!)
We made this last night and we give it a 10++!! It was that good! I could eat that dressing by the spoonful!
What could I sub for anchovies?
You can omit it, you may just need more salt. It just adds another level of great flavor
It calls for 1sp anchovy paste, if I were to use anchovies in a jar how do I use? 1 or 1/2?
i would use 3!