This grilled shrimp salad with creamy lime dressing is fresh, flavorful, and packed with protein—perfect for a light lunch or a quick weeknight dinner. Juicy, marinated shrimp are pan-seared until golden and served over crisp romaine lettuce with sweet corn salsa, creamy avocado slices, and a tangy yogurt-lime sauce that ties everything together.
What I love most about this recipe is how balanced it is: the shrimp give you lean protein, the avocado adds healthy fats, and the corn and tomatoes bring a burst of sweetness and crunch. It’s hearty enough to keep you full, but still light and refreshing especially during warmer months when you want something nourishing without feeling heavy.
This shrimp salad is easy to prep ahead, customizable with your favorite toppings, and tastes just as good served in a bowl as it does wrapped in a tortilla or tucked into lettuce cups. It’s one of those recipes that feels restaurant-worthy but comes together in under 30 minutes right in your kitchen.
Shrimp Salad
Ingredients
- 1 lb Wild Caught Shrimp
- 1 Avocado
- 1 head Romaine Lettuce
- 1 large Red Onion
- 1 cup Cherry Tomatoes
- 1/4 cup Cilantro
- 1 cup Corn
- 1 Lime
- 1 Jalapeno
- 1 cup Yogurt
- 4 tbsp Chosen Foods Avocado Mayo
- 3 tbsp Lime Juice
- 2 tsp Hot Sauce
- Paprika, Onion Powder, Garlic Powder, Cayenne Papper
Instructions
- In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the shrimp and toss until well coated. Let marinate for at least 15 minutes.
- Prepare the corn salsa by combining 1 cup corn, 1 cup cherry tomatoes, 1 red onion, 1 jalapeño, 1/4 cup cilantro, splash of lime juice, salt, and pepper in a medium bowl. Mix well and set aside.
- To create the dressing: whisk together 1 cup Greek yogurt, 4 tbsp mayo, 3 tbsp lime juice, 2 tsp hot sauce, salt, and pepper in a small bowl until smooth. Adjust seasoning to taste.
- Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2–3 minutes per side, until they turn pink, opaque, and slightly golden. Remove from the pan and serve warm.
- Chop the lettuce and divide it onto plates. Top each serving with grilled shrimp, corn salsa, and fresh avocado slices.
- Drizzle creamy sauce over each bowl. Garnish with lime wedges and fresh cilantro leaves.