Smoky grilled shrimp, sweet charred corn, and juicy mango come together over crisp romaine in this Grilled Shrimp Salad with Cilantro Lime Vinaigrette. It’s a satisfying main-course salad that’s ready in under 40 minutes. The blended cilantro-lime dressing brightens every bite and doubles as a versatile marinade for other grilled proteins.
This grilled shrimp salad is one of those repeat dinners once the grill is out. The shrimp are coated in a quick spice rub, the corn chars alongside them, and everything is tossed with mango, avocado, cucumber, and a silky cilantro-lime vinaigrette. The salad is hearty enough for dinner but still light and fresh for warm evenings.
With shrimp, corn, avocado, and feta, this is a complete meal rather than a side. The interplay of sweet mango and charred corn against the smoky shrimp keeps each bite interesting. Make a double batch of the dressing—you’ll find it useful on salads, grilled chicken, or roasted vegetables.
Why You’ll Love This Grilled Shrimp Salad
• Complete meal: Protein, fruit, vegetables, and cheese mean you won’t need anything else for dinner.
• Flavor balance: Sweet mango and charred corn play beautifully against smoky, spiced shrimp.
• Multiuse dressing: The blended cilantro lime vinaigrette is great as a dressing or a marinade for other proteins.
Ingredient Notes
These straightforward pantry staples are all you need. Exact amounts and printable instructions appear in the recipe section below.
- Shrimp. Large or jumbo shrimp work best on skewers and are easier to time properly. If frozen, thaw completely and pat very dry so spices stick and shrimp char instead of steam.
- Spice rub. Smoked paprika, chili powder, and cumin add warm, smoky flavor without too much heat. Add cayenne if you want more spice.
- Cilantro lime vinaigrette. This dressing is blended for a bright green color and smooth texture. Fresh lime juice is important for lively flavor.
- Corn. Grilling shucked corn after brushing it with oil produces good char in 12–15 minutes. Canned or frozen corn can be used, but you’ll miss the smoky note.
- Mango. Choose mangoes that yield slightly to gentle pressure. Underripe mango will be more tart than sweet and won’t balance the shrimp as well.
Modifications and Substitutions
- No grill: Use a grill pan or cast-iron skillet. For corn, cut kernels from the cob and char them in a dry, hot skillet.
- Swap the protein: Grilled chicken breast or thighs take the same rub well if you prefer no seafood.
- No mango: Diced pineapple or fresh peaches are good seasonal alternatives.
- Dairy-free: Omit the feta or use a plant-based alternative.
- Milder onion: Soak sliced red onion in cold water for 10 minutes to mellow the bite before adding it to the salad.
How to Make Grilled Shrimp Salad with Cilantro Lime Vinaigrette
Step 1: Marinate the shrimp. Toss shrimp with olive oil, lime juice, garlic, and spices. Let rest 15–20 minutes. Avoid marinating much longer—the acid in lime juice can begin to change the shrimp’s texture.
Step 2: Blend the dressing. Combine cilantro, olive oil, lime juice, vinegar, honey, garlic, salt, and pepper in a blender and blend until smooth. Make this while the shrimp is marinating.
Step 3: Grill the corn. Brush shucked corn with olive oil, season with salt, and grill over medium-high heat, turning occasionally, until lightly charred on all sides, about 12–15 minutes.
Step 4: Add the shrimp. During the last 4–5 minutes of the corn cooking, grill skewered shrimp 2–3 minutes per side. Watch the shrimp’s shape rather than the clock to avoid overcooking.
Step 5: Cut the corn and assemble. When the corn is cool enough, cut kernels from the cob. Toss romaine, mango, cucumber, red onion, avocado, feta, and corn in a large bowl with about half the dressing.
Step 6: Top and serve. Arrange the grilled shrimp over the salad and serve immediately, offering the remaining dressing on the side.
How to Tell When Shrimp Is Done
Shrimp are cooked when they turn pink, become opaque, and curl into a loose “C” shape. A tight “O” indicates overcooking and a rubbery texture. On the grill this usually takes about 2–3 minutes per side over medium-high heat. Remove shrimp as soon as you see the loose “C”; residual heat will finish cooking them.
Make Ahead and Storage
- A day ahead: The cilantro-lime vinaigrette can be made up to two days in advance and chilled. Shrimp can be marinated and vegetables prepped (except avocado) a day ahead and stored separately.
- Same day: For best texture and flavor, grill shrimp and corn right before serving. Shrimp loses its fresh-grilled quality if it sits too long.
- Leftovers: Store the salad in an airtight container for up to two days. Keep dressing separate and add avocado just before serving to prevent browning.
What to Serve With Grilled Shrimp Salad
The salad works as a standalone meal, but these additions complement it nicely:
- Warm pita or flatbread for scooping extra dressing.
- A light pasta salad or simple grain side if serving a crowd.
- Grilled steak or roasted vegetables to create a surf-and-turf style meal.
Recipe FAQ
Yes. Thaw completely and pat very dry before marinating so the spices stick and the shrimp chars instead of steams.
Grilled chicken is an easy swap and works well with the same spice rub and dressing.
It’s likely overcooked. Watch for the loose “C” shape and pull the shrimp as soon as you see it.
Yes. Marinate the shrimp, make the dressing, and chop vegetables up to a day ahead. Grill shrimp and corn and assemble just before serving for the best results.
More Shrimp Recipes
Mediterranean
Easy Shrimp Scampi Recipe
Mediterranean
One Pot Mediterranean Shrimp Pasta
Seafood
Easy Shrimp Curry
Mediterranean
Lemon Shrimp and Orzo
Grilled Shrimp Salad with Cilantro Lime Vinaigrette
Ingredients
For the shrimp:
- 1 1/2 pounds jumbo shrimp
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons lime juice
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the cilantro lime vinaigrette:
- 1 cup packed cilantro leaves
- 1/3 cup olive oil
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 large garlic clove, minced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the salad:
- 3 ears sweet corn, about 2 1/2 cups removed from the cob
- 2 small heads romaine lettuce, chopped
- 2 large ripe mangoes, diced
- 1 1/2 cups English cucumber, diced
- 3/4 cup red onion, thinly sliced
- 2 large avocados, diced
- 1/2 cup crumbled feta cheese
Instructions
Marinade Shrimp:
- In a medium bowl, combine shrimp, olive oil, lime juice, garlic, smoked paprika, chili powder, cumin, salt, and pepper. Toss until evenly coated and set aside to marinate for 15–20 minutes.
Create Dressing:
- Make the dressing by blending cilantro, olive oil, lime juice, vinegar, honey, garlic, salt, and pepper until smooth.
Grill Shrimp:
- Thread shrimp onto skewers. Preheat a grill or grill pan to medium-high. Remove husks and silk from corn, brush with olive oil, and season lightly with salt.
- Grill corn, turning occasionally, until lightly charred on all sides, about 12–15 minutes. During the last 4–5 minutes, add shrimp skewers and cook 2–3 minutes per side, or until shrimp are pink and opaque.
- Transfer shrimp and corn to a plate. When cool enough, cut kernels from the cob.
Create Salad:
- In a large serving bowl, combine romaine, mango, cucumber, red onion, avocado, feta, and grilled corn. Drizzle with half the dressing and toss gently.
- Arrange grilled shrimp over the salad and serve immediately with the remaining dressing on the side.
Notes
- Jumbo (16/20) or extra-large (21/25) shrimp hold up best on skewers.
- The dressing can be made up to two days ahead and refrigerated.
- If using wooden skewers, soak for at least 30 minutes before grilling.
- Thaw frozen shrimp fully and pat dry before marinating to ensure proper charring.
- Shrimp cook quickly; remove when they form a loose “C” shape to avoid rubberiness.
- Soak sliced red onion in cold water for 10 minutes to mellow strong flavor if desired.
- Store leftover salad in an airtight container for up to two days; keep dressing separate and add avocado just before serving.
Nutrition
Carbohydrates: 34 g
Protein: 21 g
Fat: 30 g
Nutrition information is automatically calculated and should be used as an approximation.
Tried this recipe?Share your results and variations when you make it at home.