ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Honey Lime Grilled Shrimp Salad

Savor the zesty flavors of this Honey Lime Grilled Shrimp Salad, perfect for a light and refreshing summer meal. With succulent grilled shrimp, crisp greens, and a tangy honey-lime dressing, your taste buds will be dancing in delight!

Tasty Team
97% would make again

Under 30 minutes

Honey Lime Grilled Shrimp Salad

Under 30 minutes

Ingredients

for 6 servings

Dressing

  • ⅓ cup olive oil (80 mL)
  • 3 tablespoons lime juice
  • 1 bunch fresh cilantro, stems chopped off
  • 2 teaspoons chipotle pepper in adobo sauce
  • ¼ teaspoon salt

Salad

  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 1 teaspoon Mccormick® ground cumin
  • 1 teaspoon McCormick® Paprika
  • 1 teaspoon garlic powder
  • 1 lime, zested
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 lb shrimp (455 g), peeled and deveined
  • 1 corn, cob
  • 5 oz baby greens (140 g), mixed
  • 1 cup grape tomato (200 g)
  • ½ cup radish (50 g), quatered
  • avocado, half, cubed
  • 1 scallion, thinly sliced

Nutrition Info

  • Calories 286
  • Fat 16g
  • Carbs 20g
  • Fiber 3g
  • Sugar 10g
  • Protein 17g

Estimated values based on one serving size.

Preparation

  1. Dressing: Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
  2. In a large bowl, mix together olive oil, honey, McCormick® ground cumin, paprika, garlic powder, lime zest, salt, and pepper. Add shrimp and toss to coat. Thread shrimp onto soaked bamboo skewers.
  3. Heat grill or grill pan to medium-high heat. Place shrimp skewers and the corn on the grill and close the lid. Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.) Take the corn off the grill.
  4. Pull the shrimp off the skewers. Slice corn off the cob.
  5. Assemble the salad: On a platter, arrange the mixed baby greens. Scatter the tomatoes, radishes, and avocado on top. Add the shrimp and corn. Scatter sliced scallion over the salad. Drizzle with the dressing. Serve!
  6. Enjoy!
  7. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Honey Lime Grilled Shrimp Salad