Ginger Lime Shrimp Salad is a bright, fresh meal with a healthy homemade salad dressing.
Spring is almost here, friends, and this salad is the perfect way to welcome all the new colors and warmer weather.
Goodbye pasta and soups (at least until fall 😉 ) …hello fresh, heathy salads and grilling on the patio 🙂
How to Make Ginger Lime Shrimp Salad
For the dressing, we will add a few ingredients to a mason jar or a container with a lid.
A half cup olive oil, 1/4 cup lime juice, and a Tablespoon each honey, grated ginger, and dijon mustard.
I used a microplane grater for the ginger, but you could also use ginger paste if you prefer.
Season with kosher salt and pepper, then shake it all up until combined.
Here I have a pound of jumbo shrimp that I peeled and deveined.
Add a few spoonfuls of the ginger lime dressing to the shrimp in a bowl.
Add some Old Bay seasoning, which is perfect for any seafood.
Then mix it up and you can let this marinate for a few minutes before making the shrimp kabobs if you’d like.
Just be aware that marinating seafood for too long tends to make it tough.
Put the shrimp onto four kabob skewers.
And brush with some of the leftover marinade in the bowl.
Next stop is the grill 🙂
Preheat it to medium high and these will grill for 5 minutes total.
Flip them halfway through and brush with any of the leftover marinade.
While the shrimp cools, prepare the salads.
Divide some spring mix or field green salad mix between four bowls.
Then slice and dice your toppings.
I am using sliced grape tomatoes, an avocado, and walnuts.
Serve Ginger Lime Shrimp Salad with the homemade ginger lime dressing and enjoy 🙂
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Ginger Lime Shrimp Salad
Ginger Lime Shrimp Salad is marinated and grilled shrimp served over a salad with a healthy homemade ginger lime salad dressing
- 1/2 cup olive oil
- 1/4 cup lime juice
- 1 Tbsp grated ginger or ginger paste
- 1 Tbsp honey
- 1 Tbsp dijon mustard
- kosher salt, pepper
- 1 pound jumbo shrimp peeled and deveined
- 1 Tbsp Old Bay seasoning
- 6 cups spring mix or field green salad mix
- 1 large avocado sliced
- 1 pint grape tomatoes cut in half
- 3/4 cup walnuts
Put the olive oil, lime juice, ginger, honey, dijon mustard, kosher salt, and pepper in a mason jar or container with lid. Shake until combined.
Put the shrimp in a bowl, add a few spoonfuls of the ginger lime dressing and the Old Bay seasoning. Toss until mixed.
Put the shrimp on 4 kabob skewers and brush with any leftover marinade in the bowl.
Preheat the grill to medium high. Grill the shrimp 5 minutes total flipping halfway through and brushing with any leftover marinade.
Divide the lettuce mix between 4 bowls or containers. Top each with a shrimp skewer, avocado, tomatoes, and walnuts. Serve with the ginger lime dressing.