A spicy grilled shrimp salad to bring some fun, fiery flavor to your kitchen this summer! Juicy, spiced shrimp grilled until charred and tender, mixed with sweet grilled pineapple, arugula, creamy avocado, shaved radishes, cherry tomatoes, and fresh basil. Everything is drizzled with a charred jalapeño lime vinaigrette. It’s summer in a bowl with a little kick and lots of fresh ingredients.
Spicy Grilled Shrimp Salad with Jalapeño Lime Vinaigrette
a fresh, spicy grilled shrimp salad with arugula, grilled pineapple, avocado, cherry tomatoes, and jalapeño lime vinaigrette
servings: 4
Ingredients
Scale
- 1 lb peeled + deveined shrimp
- 2 tsp chipotle powder
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 jalapeño
- ½ pineapple, peeled + cut into ¼” planks
- 2 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 2 garlic cloves, minced
- ¼ cup olive oil
- 3–4 oz baby arugula
- 6 oz cherry tomatoes, halved
- 2 large radishes, shaved thin
- ½ cup basil leaves, torn
- 1 large avocado, peeled + sliced
- neutral oil (such as safflower or avocado)
- flaky sea salt
Instructions
- Pat the shrimp dry and place them in a mixing bowl. Add the chipotle powder, garlic powder, salt, coriander, and cumin, plus 2 tablespoons of neutral oil. Toss well to coat the shrimp. Cover and let marinate in the fridge for 30 minutes. Transfer the bowl to room temperature and let sit for 10 minutes before grilling.
- Meanwhile, heat the grill over high heat. Coat the jalapeño and pineapple slices with a drizzle of oil and a pinch of salt. Grill both for a few minutes until charred on all sides and tender. Remove from the grill. Peel the jalapeño and remove the stem/seeds. Chop it finely. Dice the pineapple, removing any hard core sections.
- In a large mixing bowl, whisk together the lime juice, lime zest, red wine vinegar, honey, and garlic. Drizzle in the olive oil, whisking continuously. Stir in the jalapeño. Season with a pinch of salt to taste. Set aside.
- When the shrimp is ready, place it onto the grill and cook for a couple of minutes on each side until charred and pink. Allow the shrimp to cool for a few minutes before assembling the salad.
- Add the arugula, cherry tomatoes, radishes, basil, pineapple, and shrimp to the bowl of vinaigrette. Toss well. Taste and season with more salt if needed.
- Plate the salads and arrange the avocado over top. Season with a pinch of flaky sea salt.
