Description
This grilled shrimp salad with sweet mango and creamy avocado is served on a bed of romaine and topped with a cilantro lime dressing.
Ingredients
Cilantro Lime Dressing
- 3/4 cup fresh cilantro, firmly packed (about 1 bunch)
- 1/3 cup olive oil
- 1/4 cup fresh lime juice
- 1 Tablespoon coconut sugar, honey or pure maple syrup
- 1 clove garlic
- 1/2 small jalapeno, seeded
- 1/4 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
Shrimp
- 1 pound shrimp peeled and deveined, tails left on
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (more or less to taste)
- 1/2 teaspoon sea salt
- 1 Tablespoon olive oil
Salad
- 1 mango, cut into cubes
- 1 avocado, cut into cubes
- 2–3 radishes, thinly sliced or 1 watermelon radish, if available
- 1 cup grape tomatoes, cut in half or a medium tomato cut into chunks
- 8 cups chopped romaine, about 1 head
Instructions
Prepare the Cilantro Lime Dressing
- Add all the sauce ingredients to a blender or food processor. Blend until smooth. Set aside in the refrigerator.
Marinate the Shrimp
- Pat your shrimp dry with a towel and place into a small bowl.
- Toss with the chili powder, cumin, onion powder, garlic powder, cayenne, sea salt and olive.
- Let marinate in the refrigerator for 10 minutes or up to 1 hour while you prepare the rest of the ingredients.
Prepare the Salad
- Cut the mango into 1/2 inch cubes. You can find directions in this post. Set aside.
- Shred romaine and place into a bowl.
- Cut cherry tomatoes in half and slice radishes, add to the bowl with the romaine.
- Cut avocado into cubes, set aside.
Grilling the Shrimp*
- Heat a gas or charcoal grill to medium/high.
- Oil the grill.
- Place shrimp in the grill for 1 to 2 minutes per side, until bright pink and cooked through.
- Set aside on a plate.
Assemble the Salad
- Toss the lettuce, and tomato with enough dressing to coat well, then transfer to 2 -4 plates or a platter.
- Top the salad with the avocado, mango and shrimp.
- Drizzle with remaining dressing and serve immediately.
- Store shrimp. prepared salad ingredients and dressing separately if you’re not going to serve immediately. It will keep for 1 day.
Notes
The shrimp can be threaded onto metal skewers to grill if you prefer I don’t usually but some people find it easier.
If you don’t have a grill cook the shrimp in a pan. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 2-4 minutes, flipping occasionally, until the shrimp are cooked through.
The recipe makes 2 main dishes or 4 appetizers.
- Prep Time: 30
- Category: Main Dish, Side Dish
- Method: Grill
- Cuisine: Paleo, Grain Free, Gluten Free, Dairy Free