Grilled Shrimp Salad with Honey Lime Vinaigrette

This high-protein spicy grilled shrimp salad is like a delicious fiesta in your mouth! Filled with tender shrimp, black beans, red onions, corn, and creamy avocado then drizzled with a lime-honey vinaigrette for a fresh weeknight dinner you’ll love.

This freshly grilled shrimp salad with sweet roasted peppers, lots of garlic, and juicy tomatoes is another of my summer favorites. My tangy vinaigrette with lime and fruity honey is simply heavenly. It also helps balance out the flavors and adds plenty of brightness to every crunchy, fresh bite. For more salad dinner ideas, try my Shrimp Caesar Salad after checking out my guide on How to Grill Shrimp.

Why You’ll Love This Grilled Shrimp Salad

This chipotle-marinated grilled shrimp salad is a hearty dinner that’s ready to go in less than an hour whether it’s summer or not.

• Chilled. Enjoy it straight out of the fridge for an effortless bite that’s perfect for hot summer days.
• Easy for weeknights. Salad recipes are as simple as it gets when it comes to weeknight dinners. You just grill the shrimp, whisk the vinaigrette, and assemble the bowls for this one.
• Great for meal-prep. Grill the shrimp or prepare the vinaigrette in advance for an extra quick dinner.
• Versatile. Use store-bought vinaigrette, add leftover black beans, or use smokey cumin to season the shrimp.

What You’ll Need

The sweet-and-savory vinaigrette goes perfectly with naturally buttery shrimp, cherry tomatoes, and creamy avocado. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

For the Shrimp

• Shrimp – Large shrimp are best for this.
• Limes – You’ll need the zest and juice.
• Chipotles – They need to be canned and in adobo sauce.
• Garlic – Fresh garlic and garlic paste are best for this.
• Salt and pepper – I prefer kosher salt and freshly cracked black pepper.
• Olive oil – You can also use corn, canola, or vegetable oil.

To Make the Vinaigrette

• Limes – You can also use lemon zest and juice.
• Garlic – Avoid garlic powder because it can make the mixture grainy.
• Honey – Go for raw honey or agave nectar.
• Cilantro – Stick to fresh cilantro.
• Red pepper flakes – Cayenne pepper works too.
• Olive oil – Avocado oil is a good swap.
• Salt and pepper – Use whatever kind you used for the shrimp.

For the Salad

• Lettuce – I like crunchy lettuces like Iceberg.
• Roasted red pepper – Use canned (drained) or homemade.
• Corn – You must use fresh corn.
• Black beans – You can use canned or homemade.
• Red onion – Skip it if you don’t like onions or swap it for shallots.
• Avocado – Make sure it’s fully ripened.
• Cherry tomatoes – Feel free to use Roma tomatoes if you scoop out all the seeds.

How to Make Grilled Shrimp Salad

If you get a head start with marinating earlier in the day, this grilled shrimp salad comes together even quicker. Scroll to the bottom of the post for the full recipe card.

• Prep the vinaigrette. Whisk all the vinaigrette ingredients in a medium-sized bowl until completely smooth. The oil shouldn’t be separated from the mixture. You can also use an immersion blender and whisk in the cilantro at the end. Set it aside.
• Marinate the shrimp. Toss all the shrimp ingredients in a medium-sized bowl until completely coated. Cover the bowl with plastic wrap and refrigerate it for 30 minutes.

• Grill it. Set the grill to medium-high heat. Place the marinated shrimp in a grill basket or on wooden skewers. Grill for 3-4 minutes or until pink and slightly curled. Remove from the heat.
• Prep the corn. Add the corn to the grill. Cook for 2-3 minutes per side or until slightly charred. Remove from the heat and set aside. Use a sharp knife to carefully remove the kernels from the cob. Check out my guide on How to Grill Corn on the Cob for more detailed instructions.
• Assemble the salad. Add all the salad ingredients, roasted corn, and grilled shrimp to serving bowls. Serve with dressing on the side. Enjoy!

Tips and Variation Ideas

This crisp lettuce and grilled shrimp salad with homemade vinaigrette is great for meal-prepping and using up leftover beans.

• Marinate it longer. Add all the shrimp ingredients to a large Ziploc bag. Seal and shake well. Refrigerate overnight for maximum smokey chipotle-flavor.
• Use store-bought. Save prep time by using your favorite honey-lime or lime-cilantro store-bought vinaigrette instead of making your own.
• Prep ahead. Grill the shrimp and corn, and prep the vinaigrette up to 2 days in advance so all you have to do is toss the salad together right before dinner.
• Spice it up. Season the shrimp with 2 teaspoons smoked paprika, 1 teaspoon onion powder, 1/4 teaspoon dried oregano, and 1/4 teaspoon ground cumin on all sides before grilling.
• Use leftovers. Mexican Instant Pot Black Beans, Cuban black beans, or any homemade black beans that haven’t been processed are great for this recipe.
• Choose the right ones. Avoid small and medium shrimp for this recipe because the shrimp will dry out and become very rubbery quickly once they hit the grill. For best results, stick to medium-large and large shrimp.

What Goes With Shrimp Salad?

This easy grilled shrimp salad is a hearty dinner on its own. However, it can also be a side dish. I love pairing it with my Beer Battered Fish Tacos, Salmon Tacos, or Grilled Mahi Mahi Tacos. For other main dish ideas, try my Salmon Cakes, Blackened Mahi Mahi Fish Burgers, or Pineapple Chipotle Salmon Tostadas.

Storing Extras for Later

Refrigerate the salad and vinaigrette in separate airtight containers. The salad will keep for up to 3 days and the vinaigrette for up to 7 days. Serve it straight out of the fridge. Discard immediately if the shrimp tastes sour or bitter.

More Shrimp Recipes

• Coconut Shrimp
• Shrimp Pesto Pasta
• Honey Garlic Grilled Shrimp
• Air Fryer Shrimp

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