Smoky grilled shrimp, sweet charred corn, and ripe mango are combined on crisp romaine in this Grilled Shrimp Salad with Cilantro Lime Vinaigrette. It’s substantial enough to be a full meal—not a side—and comes together in under 40 minutes. The vibrant blended cilantro-lime dressing brightens every bite and works equally well as a marinade for chicken or a drizzle over roasted vegetables.
This salad appears on my table all summer long. The shrimp get a quick smoky spice rub, the corn chars alongside them, and everything is tossed together with juicy mango, creamy avocado, crunchy cucumber, and tangy feta. The cilantro-lime vinaigrette is blended until silky and bright; I usually make extra because it’s great on so many things.
With shrimp, corn, avocado, and feta, this salad stands on its own for an easy weeknight dinner. The contrast of smoky shrimp, sweet mango, and charred corn keeps each bite interesting, while the fresh dressing ties it all together. If you love shrimp, you can use the same spice approach on other dishes or double the dressing to use as a marinade.
Why You’ll Love This Grilled Shrimp Salad
• Complete meal: Protein, fruit, vegetables, and cheese make this a satisfying main course.
• Balanced flavors: Sweet mango and charred corn complement the smoky, spiced shrimp.
• Versatile dressing: Blended cilantro-lime vinaigrette doubles as a marinade or a sauce for grains and vegetables.
Ingredient Notes
The recipe uses simple, fresh ingredients. Exact amounts and a printable recipe are included further down, but here are a few tips to help you get the best results.
- Shrimp: Large or jumbo shrimp work best on skewers and are simpler to time correctly. If frozen, thaw completely and pat dry so the rub sticks and the shrimp chars cleanly.
- Spice rub: Smoked paprika, chili powder, and cumin create warmth and smoke without overwhelming heat. Add cayenne if you want more kick.
- Cilantro lime vinaigrette: Blend the dressing rather than whisking to keep it smooth and vibrantly green. Fresh lime juice is important for bright flavor.
- Corn: Grill shucked ears brushed with oil and salted for 12–15 minutes to get real char. Canned or frozen corn will work, but you’ll miss the smoky notes from grilling.
- Mango: Choose mangoes that give slightly to the touch—ripe fruit is sweet and juicy and offsets the smoky shrimp. Underripe mango will be tart.
Modifications and Substitutions
- No grill: Use a grill pan or a cast-iron skillet. Cut corn from the cob and char the kernels in a dry skillet if needed.
- Swap the protein: Grilled chicken breast or thighs take the same rub well.
- No mango: Diced pineapple or fresh peaches are good seasonal substitutes.
- Dairy free: Omit feta or use a plant-based alternative.
- Milder onion: Soak sliced red onion in cold water for 10 minutes to mellow the bite.
How to Make Grilled Shrimp Salad with Cilantro Lime Vinaigrette
Step 1: Marinate the shrimp. Combine shrimp with olive oil, lime juice, garlic, and the spice blend. Let them sit 15–20 minutes—no longer, as the acid from lime will start to change the shrimp’s texture.
Step 2: Blend the dressing. Add packed cilantro, olive oil, fresh lime juice, apple cider vinegar, honey, garlic, salt, and pepper to a blender and process until smooth. Make this while the shrimp marinates so everything moves quickly.
Step 3: Grill the corn. Brush shucked ears with olive oil, sprinkle with salt, and grill over medium-high heat, turning occasionally until lightly charred, about 12–15 minutes.
Step 4: Grill the shrimp. During the last 4–5 minutes of the corn’s cook time, add skewered shrimp and grill 2–3 minutes per side. Watch the shrimp’s shape: pull them when they form a loose “C” for tender results.
Step 5: Cut the corn and assemble. When the corn is cool enough to handle, cut the kernels off the cob. In a large bowl, combine chopped romaine, mango, cucumber, thinly sliced red onion, diced avocado, crumbled feta, and the grilled corn. Add about half the dressing and toss gently to coat.
Step 6: Top and serve. Arrange the grilled shrimp over the salad and serve immediately with the remaining vinaigrette on the side.
How to Tell When Shrimp Is Done
Shrimp is cooked when it turns pink and opaque and curls into a loose “C.” A tight “O” indicates overcooking and a rubbery texture. On a medium-high grill, shrimp usually need about 2–3 minutes per side. Remove them as soon as they form the loose “C”; residual heat will finish them while you assemble the salad.
Make Ahead and Storage
- A day ahead: The cilantro-lime vinaigrette can be made and refrigerated up to 2 days in advance. Shrimp can be marinated and vegetables prepped (except avocado) the day before and stored separately.
- Same day: For best texture and flavor, grill shrimp and corn right before serving. Shrimp loses its just-grilled quality if it sits too long.
- Leftovers: Store salad in an airtight container in the fridge for up to 2 days. Keep dressing separate and add avocado just before serving to avoid browning.
What to Serve With Grilled Shrimp Salad
This salad is hearty enough to eat on its own, but a few simple sides complement it nicely:
- Warm pita or flatbread for scooping up dressing.
- A light pasta or grain salad if you’re feeding a crowd.
- For a surf-and-turf approach, pair with simply seasoned grilled steak or marinated skirt steak.
Recipe FAQ
Can I use frozen shrimp? Yes. Thaw completely and pat very dry before marinating so the spices adhere and the shrimp char instead of steam.
What can I use instead of shrimp? Grilled chicken is an easy swap and pairs well with the same spice rub and dressing.
Why is my grilled shrimp rubbery? Overcooking. Watch for the loose “C” shape and remove from heat promptly.
Can I prep this salad ahead for a party? Yes. Marinate the shrimp, make the dressing, and chop vegetables up to a day ahead. Grill shrimp and corn and assemble right before serving for best results.
More Shrimp Recipes
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Easy Shrimp Scampi Recipe
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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 cut 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 the shrimp with olive oil, lime juice, garlic, smoked paprika, chili powder, cumin, salt, and pepper. Toss until evenly coated and let marinate for 15–20 minutes.
Create Dressing:
- Add cilantro, olive oil, lime juice, apple cider vinegar, honey, garlic, salt, and pepper to a blender and process until smooth.
Grill Shrimp and Corn:
- Thread the shrimp onto skewers. Preheat a grill or grill pan to medium-high. Shuck the corn and remove silk. Brush corn with oil and season with salt.
- Place corn on the grill and cook, turning occasionally, until lightly charred on all sides, about 12–15 minutes. During the last 4–5 minutes, add shrimp and grill 2–3 minutes per side until pink and opaque.
- Transfer shrimp and corn to a plate. When the corn is cool enough, cut the kernels from the cob.
Create Salad:
- In a large bowl, combine romaine, mango, cucumber, red onion, avocado, feta, and grilled corn. Drizzle with about half the dressing and toss gently.
- Arrange the grilled shrimp on top and serve immediately with remaining dressing on the side.
Notes
- Jumbo or extra-large shrimp hold up best on skewers.
- Make the dressing up to 2 days ahead and keep refrigerated.
- If using wooden skewers, soak them for at least 30 minutes to prevent burning.
- Thaw frozen shrimp completely and pat dry before marinating.
- Shrimp is done when pink and opaque and curled into a loose “C.”
- Soak sliced red onion in cold water for 10 minutes to mellow its flavor.
- Leftover salad keeps for up to 2 days refrigerated; store dressing separately and add avocado just before serving.
Nutrition
Nutrition info is an approximation.