Shrimp Salad with Cilantro Lime Dressing is the perfect summer dinner recipe.
It has grilled shrimp, is super light and healthy, and brings bright and refreshing flavors.
I used to think making my own salad dressing was a waste of time when there are so many store bought options.
But the more I make my own, the more I am realizing it’s pretty darn simple and SOOOO much healthier and tastier.
How to Make Shrimp Salad with Cilantro Lime Dressing
The dressing is made in a blender or food processor, or in my case I am using my smoothie blender.
A half cup olive oil, quarter cup lime juice, a tablespoon each honey and dijon mustard go in first.
The dijon mustard will bring flavor, but also will emulsify the dressing so the acidic lime juice and oil don’t separate.
Then add a half cup cilantro, kosher salt, and pepper.
Blend this until it becomes one and set aside.
Then peel and devein a pound of jumbo shrimp.
Pat them dry and place them in a bowl.
Add a few spoonfuls of the cilantro lime dressing and a tablespoon Old Bay seasoning.
Toss until evenly coated and put them on four kabob skewers.
The skewers will make them easier to grill.
Preheat the grill to medium high and once it’s nice and hot add the shrimp kabobs.
If you have leftover marinade in the bowl that the shrimp were in, brush it over top as they grill.
Shrimp cook rather quickly, only 5 minutes total.
Just flip them halfway through.
While the shrimp kabobs cool slightly you can assemble the salads.
I divided some Boston lettuce between four bowls and topped with cherry tomatoes, avocado, and walnuts.
You could add a whole shrimp kabob to each salad, or remove the shrimp like I did and serve with the dressing.
I hope you all enjoy Shrimp Salad with Cilantro Lime Dressing as much as we did 🙂
If you like Shrimp Salad with Cilantro Lime Dressing, you might also like these recipes…
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Shrimp Salad with Cilantro Lime Dressing
Shrimp Salad with Cilantro Lime Dressing is a super healthy meal with grilled shrimp, avocado, walnuts, and a homemade cilantro lime dressing
- 1/2 cup olive oil
- 1/4 cup lime juice
- 1/2 cup chopped cilantro
- 1 Tbsp honey
- 1 Tbsp dijon mustard
- kosher salt, pepper
- 1 pound jumbo shrimp peeled and deveined
- 1 Tbsp Old Bay seasoning
- 5 to 6 cups lettuce of choice
- 1 large avocado sliced
- 1 pint cherry tomatoes cut in half
- 3/4 cup walnuts
Put the olive oil, lime juice, cilantro, honey, dijon mustard, kosher salt, and pepper in a blender or food processor. Pulse a few times and set aside.
Put the shrimp in a bowl, add a few spoonfuls of the cilantro 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 cilantro lime dressing.