Grilled Shrimp Salad with Cilantro Verde Dressing

5 from 3 votes
6 Comments

This post may contain affiliate links. See our disclosure policy.

Grilled Shrimp Salad with Cilantro Verde Dressing is light yet filling, piled with plump shrimp and fresh, vibrant ingredients. A perfect summer lunch or supper!

Grilled Shrimp Salad with Cilantro Verde Dressing in a white bowl with a fork on the side.

Grilled Shrimp Salad with Cilantro Verde Dressing

Grilled Shrimp Salad is my go to lunch when I want something simple but really tasty. This recipe has everything I love in a good salad: flavorful, savory shrimp, lots of delicious veggies and flavor but still low in calories. The shrimp is grilled to perfection with simple seasonings, served warm over vitamin packed baby spinach leaves, creamy feta cheese and juicy cherry tomatoes and drizzled with a sweet cilantro verde dressing that blends all the flavors together beautifully. This delicious and light lunch is perfect for summer parties, early suppers on the patio, or just a quick lunch for yourself.

What Kind of Shrimp to Use for this Salad

For grilling, look for larger sized shrimp, like jumbo or colossal. You’ll want to find uncooked shrimp with the tail on, but ones that have been peeled and deveined. Fresh is obviously best; you can ask for peeled and deveined shrimp at your grocery store meat counter. But more often than not I use bags of frozen shrimp found at Costco or any grocery store.

Cilantro Verde Dressing

For the dressing, I used our delicious and healthy cilantro verde sauce  It is the perfect mixture of spicy and savory that gives an extra little extra kick to this already savory and lightly spicy salad. This sauce can be used on everything from burritos to a chip dip to salads. Delicious!

More Scrumptious Shrimp Recipes

Shrimp dishes are always a favorite around here, so try a few of our most treasured shrimp recipes:

How to Make Grilled Shrimp Salad with Cilantro Verde Dressing

Grilled Shrimp Salad with Cilantro Verde Dressing in a white bowl with a fork on the side.

Grilled Shrimp Salad with Cilantro Verde Dressing

5 from 3 votes
Grilled Shrimp Salad with Cilantro Verde Dressing is light yet filling, piled with plump shrimp and fresh, vibrant ingredients. A perfect summer lunch or supper!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Salad
Cuisine American, Grill/BBQ
Servings 4

Video

Equipment

  • Outdoor Barbecue Grill

Ingredients

Instructions

  • Rinse the shrimp in cold water and pat dry with a paper towel. Place shrimp into a large plastic bag and add the cajun seasoning. Toss to coat.
  • Warm a little oil in a small fry pan. Dice the red pepper and sauté in the fry pan until it begins to soften.
  • Grill the shrimp over medium heat, it only needs a few minutes on each side. Shrimp should be pink and cooked through.
  • Place lettuce into individual bowls and top with the roasted red peppers, cheese, tomatoes, grilled shrimp, and drizzle with cilantro verde dressing.

Notes

Nutrition does not include cilantro verde dressing.

Nutrition Information

Calories: 187kcalCarbohydrates: 12gProtein: 31gFat: 3gSaturated Fat: 1gCholesterol: 286mgSodium: 1072mgPotassium: 1558mgFiber: 7gSugar: 3gVitamin A: 24935IUVitamin C: 109.1mgCalcium: 407mgIron: 9.7mg

Did you try this recipe?

Share It on Instagram!

Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!

 

Share This With the World

PinYummly

About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

More about Emily Walker

Similar Recipes

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

  1. 5 stars
    This is me and my husbands new favorite. I also cut the sugar in half and left out the cumin. Added diced avocado to the salad too. It was amazing.

  2. 5 stars
    I made this the other night for dinner and my husband was wild about it. I thought it was great too. I might cut back slightly on the cajun seasoning as it can be quite spicy. Other than that I made it exactly as written. My husband said to make sure I keep the recipe because he wants it again soon. I thought at first there was too much sugar in the dressing, but once the dressing combines with the spicy shrimp, it all evens out. I put a little extra feta on it. You just can’t have too much feta! Thanks girls. I ordered your recipe book too.

    1. I’m glad it was a hit! That’s funny about the dressing, we actually cut the sugar a bunch from the original but I’m sure cutting a little more would still be good.