Grilled Shrimp & Avocado Salad with Lime Cilantro Dressing

Serves: 4 | Prep Time: 20 minutes | Cook Time: 6 minutes | Total Time: 26 minutes

Ingredients

For the Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined

• 2 tbsp extra virgin olive oil

• 2 garlic cloves, minced

• 1 tsp smoked paprika

• ½ tsp chili powder

• ½ tsp garlic powder

• Salt and freshly ground black pepper, to taste

• 1 tbsp fresh lime juice

For the Salad

• 1 large head romaine lettuce, finely chopped

• 2 ripe avocados, sliced

• ½ cup red onion, finely diced

• ¼ cup fresh cilantro leaves

• 1 cup cucumber, diced (optional)

• ½ cup cherry tomatoes, halved (optional)

For the Lime Cilantro Dressing

• ¼ cup extra virgin olive oil

• 3 tbsp fresh lime juice

• 1 tsp lime zest

• 1 tbsp honey

• 1 tsp Dijon mustard

• 1 garlic clove, finely grated

• 2 tbsp chopped fresh cilantro

• ½ tsp ground cumin

• Salt and freshly ground black pepper, to taste

Optional Garnishes

• Crumbled Cotija or feta cheese

• Pumpkin seeds or toasted pepitas

• Fresh cracked black pepper

• Lime wedges

Instructions

Step 1 – Marinate the Shrimp

1. In a bowl, combine:

   • Olive oil

   • Minced garlic

   • Smoked paprika

   • Chili powder

   • Garlic powder

   • Lime juice

   • Salt and black pepper

2. Add the shrimp and toss until evenly coated.

3. Let marinate for 15 minutes.

Step 2 – Cook the Shrimp

1. Heat a grill pan or skillet over medium-high heat.

2. Cook the shrimp for 2–3 minutes per side, until pink, opaque, and lightly charred.

3. Remove from the heat and let cool slightly.

Step 3 – Make the Dressing

1. In a small bowl or jar, whisk together:

   • Olive oil

   • Lime juice

   • Lime zest

   • Honey

   • Dijon mustard

   • Garlic

   • Cilantro

   • Ground cumin

   • Salt and pepper

2. Whisk until smooth and emulsified.

Step 4 – Assemble the Salad

1. Arrange the chopped romaine lettuce in a large serving bowl.

2. Add the avocado slices evenly around the bowl.

3. Scatter the diced red onion, cucumber, and cherry tomatoes over the lettuce.

4. Top with the grilled shrimp.

5. Garnish with fresh cilantro leaves.

Step 5 – Finish and Serve

1. Drizzle the lime cilantro dressing evenly over the salad.

2. Sprinkle with crumbled Cotija or feta cheese if desired.

3. Add toasted pumpkin seeds for extra crunch.

4. Serve immediately with fresh lime wedges on the side.

Chef's Tips

• Use fresh, ripe avocados and slice them just before serving to prevent browning.

• Avoid overcooking the shrimp—they cook quickly and should remain tender and juicy.

• Chill the lettuce before assembling for a crisp, refreshing salad.

• Add a diced jalapeño to the dressing for a spicy kick.

• For a heartier meal, serve over cooked quinoa, brown rice, or mixed grains.

Estimated Nutrition (Per Serving)

• Calories: ~390 kcal

• Protein: 27 g

• Fat: 27 g

• Carbohydrates: 13 g

• Fiber: 7 g

• Sugar: 5 g

• Sodium: 520 mg

Serving Suggestion

This Grilled Shrimp & Avocado Salad with Lime Cilantro Dressing is a light yet satisfying meal packed with vibrant flavors and fresh ingredients. Juicy grilled shrimp, creamy avocado, crisp romaine lettuce, and zesty lime dressing create a refreshing combination that's perfect for lunch, dinner, or entertaining guests. Pair it with warm crusty bread, grilled corn, or tortilla chips, and enjoy with sparkling water, iced tea, Sauvignon Blanc, or a citrus-infused mocktail for a fresh, restaurant-quality dining experience.