Grilled Shrimp Salad

June 28, 2026

I love salads in the summer, and this grilled shrimp salad is such a good one. It’s fresh, colorful, and filling without feeling heavy. And the dressing? Oh my gosh. The chipotle-lime flavor is so good, you’ll want to pour it on everything.

Why This Salad is ‘Shrimply’ the Best

Big grilled flavor: The shrimp cook quickly on the grill, giving them that smoky, charred flavor while keeping them juicy and tender.
That Dressing! The chipotle-lime dressing works as both the shrimp marinade and the salad dressing, so every bite has bold, fresh flavor.
It’s hearty enough for dinner: With shrimp, black beans, avocado, grilled corn, and crisp romaine, this salad is light and fresh but still filling.

A Reader’s Review

The dressing is awesome and can be used on many other dishes! Great flavor and made for a very satisfy dinner!!

Jeff

Ingredients For Grilled Shrimp Salad

Overhead shot of labeled dressing ingredients.

Overhead shot of labeled grilled shrimp salad ingredients.

Corn Tip: Use canned corn to make this salad faster and easier.
Shrimp Size: Any size shrimp works. Smaller shrimp cook faster, and larger shrimp may need 1–2 extra minutes.
Don’t Overcook: Shrimp is done when it turns opaque and feels firm with a little spring.
Frozen Shrimp: Thaw frozen shrimp before cooking. Let it sit overnight in the fridge or run the sealed bag under cold water.

How to Make Grilled Shrimp Salad

Eating salad in the summer is my go-to, and this grilled shrimp salad is always on repeat! It has so much flavor, and I just love shrimp. Make it on its own for lunch, or add garlic bread, watermelon salad, and Brazilian lemonade for a complete dinner.

Dressing

Chipotle Lime Dressing: Add olive oil, cilantro, apple cider vinegar, lime juice, honey, chipotle peppers in adobo sauce, and salt to a blender and blend until smooth and combined. Taste and adjust the salt as needed.
Marinate: Add ¼ cup of the dressing to a bowl with the peeled shrimp to marinate for 15 minutes. Set the remaining dressing aside.

Grilled Shrimp Salad

Cook Corn: Heat the outdoor grill to medium heat. While the shrimp marinates, place the corn onto the grill and cook for 10-12 minutes, rotating a few times.
Cook Shrimp: Thread the marinated shrimp onto metal skewers, then grill for 2 minutes per side. Remove the shrimp skewers and corn from the grill.
Cut Corn: Carefully cut the kernels off the cob.
Assemble Salad: Toss romaine lettuce hearts, black beans, avocado, red onion, cherry tomatoes, and corn kernels. Then drizzle it with the dressing. Top with the shrimp and serve immediately.

Dressing ingredients blended together in a blender.

Raw shrimp in a bowl covered in the dressing as a marinade.

Must Have Tools For This Recipe

Blender or Immersion Blender: Blends the dressing until smooth and creamy.
Stainless Steel Skewers: Hold the shrimp together so they’re easy to grill and flip. Note: If you use wooden skewers, soak them in water for 20 min prior to cooking.