Cilantro lime grilled shrimp salad with a creamy avocado dressing. I want this salad every single day for a very long time.
My family might revolt if I did that though. Or at least my husband would. Salad is not a meal in his estimation.
Me, on the other hand? I could happily eat a great big salad for supper every night of the week. I love giant salads with all sorts of stuff in them. Even better if they involve seafood of some sort. But I'm not real particular – as long as it's salad and has lots of different things in it, I'm a happy camper.
This cilantro lime grilled shrimp salad is fantastic. Grilled shrimp skewers, avocado, red pepper, grape tomatoes and mango, and topped with a creamy avocado dressing. It's super quick and easy to throw together, and even with all the chopping necessary for a salad, it's on the table in 30 minutes.
That makes it the perfect meal for July's 30 Minute Thursday. If you're new around here, 30 Minute Thursday is where myself and some of my blogging friends all share a meal that can be made in 30 minutes or less on the first Thursday of the month. It gives you a whole list of 30 minute meals so you can get a fantastic meal on the table without spending hours in the kitchen.
I love these 30 minute meals. Every month there's a whole new list of meals that I can't wait to try out. I don't know about you, but I am always looking for quick and easy meals to make. Especially since I'm the world's worst meal planner and typically decide what to make for supper approximately 30 minutes before supper.
I need to get better at that.
But for now, I will happily keep making these 30 minute meals that we share every month! Including this amazing cilantro lime grilled shrimp salad with creamy avocado dressing.
Because salad is most definitely a meal.
Cilantro Lime Grilled Shrimp Salad
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yield: Serves 4
Ingredients
- For the shrimp:
- 1 pound (454g) raw, peeled shrimp
- 1 lime, juiced
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon salt
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- bamboo skewers, soaked in water
- For the dressing:
- 1 small avocado
- ½ cup sour cream or plain Greek yogurt
- 1 lime, juiced
- ½ teaspoon kosher salt
- 1-2 tablespoons water to thin (if needed)
- For the salad:
- 1 head romaine lettuce, chopped
- 1 avocado, diced
- 1 mango, diced
- 1 large red pepper, diced
- 2 cups grape tomatoes, halved
Directions
- Preheat the BBQ to medium heat. In a medium bowl, whisk together the lime juice, olive oil, cilantro, salt, garlic and chili powder. Add the shrimp and toss to coat them in the marinade. Let sit for 5-10 minutes and then thread the shrimp onto skewers, 4-5 to each skewer. Grill the shrimp for about 3 minutes per side, or until they are completely pink and cooked through.
- Meanwhile, make the dressing. Blend the avocado, sour cream, lime juice and salt until smooth. Add water to thin the dressing if needed. Cover and refrigerate until ready to eat.
- In a large bowl, toss together the lettuce, avocado, mango, red pepper and tomatoes. Serve with the dressing and the grilled shrimp.
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