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Fire up the grill for this delicious chipotle shrimp salad recipe – a go-to salad for summer weeknights when it’s too hot to turn on the oven. We love the combination of marinated grilled shrimp with the smoky homemade chipotle dressing served over top of a bed of lettuce on a hot summer day.
After a long winter, we look forward to heating up the grill again. This chipotle shrimp salad is often on repeat in the summer-time since it comes together so quickly in just 30 minutes!
Perfect for an easy lunch or quick weeknight dinner. Loaded with southwest flavors from the taco seasoning, lime, corn, salsa, and homemade chipotle dressing – this shrimp avocado salad is anything but boring.
In fact, we’re all about flavorful and delicious salads made with fresh ingredients around here.
If you’re looking for some more healthy salad recipes, be sure to check out our healthy cobb salad, teriyaki salmon salad, and our no mayo broccoli salad. The fresh flavors of any of these salads made with crisp veggies is the perfect thing for a hot day.
My guide to getting started with grilling has some great tips for beginners!
Southwestern Grilled Shrimp Salad Ingredients
Use these simple and fresh ingredients packed with nutritional value to make your new favorite salad.
- Shrimp: for easier prep, look for frozen or fresh shrimp that is already deveined and peeled. We like to keep some frozen shrimp on hand so we can make these salads anytime throughout the summer. If using frozen shrimp, remember to thaw overnight in the fridge before grilling or defrost under cold running water for 5-10 minutes.
- Taco Seasoning: for a quick and easy shrimp marinade, we whisk together taco seasoning, lime juice, and olive oil. If you want something a little different, we also used Cajun seasoning on the shrimp sometimes since it also pairs well with the smoky depth flavor from the chipotle peppers in the dressing.
- Corn: grilled corn is the perfect addition to summery salads like this easy recipe. Since you’re already grilling the shrimp, it’s easy to pop a couple ears of corn on the grill too. In a pinch, you can use frozen corn that’s been reheated in the microwave.
- Black Beans: for extra protein and fiber, we also add some black beans to this salad. If you don’t have black beans, you can omit them or use canned kidney beans instead.
- Salsa: adds a bit of spice to this easy salad recipe.
- Avocado: creamy avocado complements the spice in the marinade and dressing and is also loaded with health benefits.
- Tomatoes: a handful of halved cherry tomatoes or grape tomatoes add a pop of color to the top of this salad.
- Romaine: we like the mild flavor and crunch of romaine lettuce best for these salads but you could also use butter lettuce leaves
Creamy Chipotle Dressing Ingredients
This easy homemade dressing has tons of flavor thanks to the canned chipotle peppers but is surprisingly light for a creamy dressing thanks to a few swaps.
- Light Sour Cream: for a lower calorie and fat dressing, we opt for light sour cream.
- Greek Yogurt: our favorite healthier option for creamy dressing and tips – you’ll use some plain Greek yogurt for this simple shrimp salad dressing.
- Lime Juice: balances out the spiciness of the chipotle. Use fresh squeezed lime juice for the best flavor.
- Chipotles in Adobo Sauce: the secret to the smoky and spicy flavor in this dressing for shrimp salad is the chipotles in adobo sauce. These can be quite spicy so adjust the amount you add to the dressing as needed. You can use just the sauce or add the whole pepper to the dressing. Although it will change the flavor profile, you can substitute the chipotle with a couple tablespoons of your favorite hot sauce in a pinch.
- Honey (Optional): if you feel like the dressing is a little too spicy or you want to add a little sweetness, a little bit of honey tastes great with the smoky chipotle.
Variations
Make it vegetarian: skip the shrimp – the black beans add protein to this salad too!
Add different veggies: you can make this salad your own by adding other veggies like red onion, green onion, sweet peppers, or bell peppers.
Swap the protein: although we think the grilled shrimp is the star of the dish, you can swap with another protein if you don’t like shrimp. Make it a grilled chicken salad or add grilled salmon – either one is a great choice.
How to Make Grilled Shrimp Salad
Prepare the Grill & Skewers: preheat your gas grill to medium high heat or prepare a charcoal grill for cooking. Soak your wooden skewers in water so the ends don’t catch fire in the cooking process.
Prep the Shrimp: thread the shrimp onto the skewers and arrange on a tray. Mix lime juice, extra virgin olive oil, and taco seasoning in a small bowl and brush evenly over the raw shrimp.
Grill: Add corn to one side of the grill and cook approximately 5 minutes per side until corn is cooked and has nice grill marks. Cook shrimp on the other side of the grill approximately 3 minutes per side until pink and firm. Once cool enough to handle, cut the kernels off the corn and set aside.
Make the Dressing: In a small food processor or small blender, combine the dressing ingredients and blend until creamy smooth. Taste and add more lime juice or some sweetener (if needed).
Assemble Salads: Assemble the salads by adding everything to a large bowl or dividing the romaine lettuce, salsa, avocado, tomatoes, fresh herbs like cilantro, cooked shrimp, grilled corn, and dressing between 4 bowls. Enjoy the best shrimp salad! (In our opinion.)
Recommended Tools for this Recipe
- Gas grill
- Cutting board
- Chef’s knife
- Small blender
Storage
Once assembled, it’s best to enjoy this easy shrimp salad right away – but here are some tips for meal prep or storing if needed.
Make Ahead: the dressing and shrimp can be made 2-3 days in advance and stored in the fridge until you are ready to use them.
Fridge: store any leftover salad in an airtight container for up to 1-2 days. Store the cold salad and the dressing separately and it can be stored for 3-4 days.
Chipotle Shrimp Salad
Equipment
- Gas grill
- Cutting board
- Chef's knife
- Small blender
Ingredients
For The Grill
- 20 peeled and deveined shrimp
- 1 tablespoon lime juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon taco seasoning, or Cajun seasoning
- 2 ears of corn, husk removed
For Dressing
- ¼ cup light sour cream
- ¼ plain Greek yogurt
- 1 tablespoon lime juice
- 1-2 tablespoons adobo sauce from a small can of Chipotle peppers, Adjust to taste
- 1 tablespoon honey, optional
For Salad
- 1 can of black beans, rinsed and drained
- ¼ cup Pico De Gallo salsa
- 1 large avocado, chopped
- ½ pint cherry tomatoes, diced
- 4 tablespoons fresh cilantro
- 1 large head of Romaine lettuce, washed and chopped
Instructions
- Warm up your grill on medium heat. Soak wooden skewers in water.
- Add the shrimp to the skewers and arrange on a tray. Mix lime juice, extra virgin olive oil, and taco seasoning in a small bowl and brush over the raw shrimp.
- Add corn to one side of the grill and cook approximately 5 minutes per side until corn is cooked and has nice grill marks. Cook shrimp on the other side of the grill approximately 3 minutes per side until pink and firm. Once cool enough to handle, cut the kernels off the corn.
- In a food processor or blender, combine the dressing ingredients and blend until creamy smooth.
- Assemble the salads by dividing the romaine lettuce, salsa, avocado, tomatoes, cilantro, grilled shrimp, grilled corn, and dressing between 4 bowls.
