Who wants to cook indoors when the weather is hot? My Grilled Black Shrimp Salad with Zesty Cilantro Lime Dressing is the perfect excuse for an al fresco dinner. Featuring smoky fresh shrimp served with your favorite vegetable salad and a light, refreshing vinaigrette, this dish delivers maximum flavor with minimal effort – making it your new go-to for easy summer night cooking.
What is Black Shrimp?
The prawns are coated with a thick black spice mixture, which varies depending on the combination of spices you use. My personal favorite is a homemade blend of smoked paprika (which pairs well with seafood and provides a deep smoky flavor), oregano, onion powder, coriander, and a little cayenne pepper for a subtle kick.
What I love most about grilling peeled shrimp is how quickly they cook. You get a delicious, delicious, restaurant-quality salad on the table in just minutes.
The Easiest Cilantro Lime Dip
Even salad dressing only takes a moment to put in a blender or food processor. Fresh herbs add intense flavor to homemade vinaigrette.
While cilantro is my favorite choice besides lime, you can easily substitute fresh basil if you’re not a fan of cilantro. Swapping in basil turns it into a pretty, bright, herbal sauce that still contrasts nicely with the smoky heat of the shrimp.
Pro Dressing Tips: Whether you use cilantro or basil, don’t throw away the stems! They have a lot of sweet, intense flavor. Throw a handful – stems and all – into a blender
Expert Tips for Perfect Grilled Shrimp
- Shrimp vs. Shrimp Shrimp: If you’re shopping in the UK, look for king prawns at the fish counter. It works exactly the same for this recipe!
- Don’t overcook: The shrimp cook very quickly (about 2 to 3 minutes per side). They are finished once they turn opaque and form a loose “C” shape. If it rolls tightly into an “O”, it is too cooked.
- Use Skewers: To make BBQ grilling easier, thread your shrimp onto skewers before grilling so you can flip them all at once without losing any of them to the fire.
- Wood Pick Trick: If you use bamboo skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning on the bars.
- Dry Shrimp Well: Before brushing the shrimp with oil and spices, pat them dry with a paper towel. This helps the blackened oil and spices adhere perfectly instead of steaming.
Can I Make It with Chicken?
Very! If you’re not a fan of seafood, this mix of blackened spices and cilantro-lime sauce pairs well with chicken breasts or chicken thighs.
Simply toss thinly sliced or tender chicken pieces in the spice mixture and grill over medium-high heat for about 5 to 6 minutes per side, until the internal temperature reaches 165°F (74°C). Slice it, layer it on top of your greens, and dinner is served.
Customizing Your Salad Bowl
I made the base of this salad very simple with a mix of my favorite salad greens, juicy cherry tomatoes, and creamy avocado. However, this bowl is very customizable! You can add your favorite ingredients to dress it up.
Here are some delicious additions that pair beautifully with smoky black spices:
- Cheese: Crumbled blue cheese, feta, or tangy goat cheese add a rich, creamy contrast.
- Crunch: Roasted corn kernels or black beans turn it into a Tex-Mex-style feast.
- Fruit: Diced mango or pineapple chunks contrast the smoky heat with brilliant summer sweetness.
Mix It Up: Other Dressings to Try
While a cilantro lime vinaigrette is a great match for the spicy flavors of these smoky shrimp, this versatile salad base pairs well with so many different flavor profiles. If you want to change it up, try swapping it for one of these homemade favorites:
- For a rich steakhouse atmosphere: Skip the vinaigrette and drizzle over the creamy Chunky Blue Cheese Dressing. The contrast between the cool, tangy cheese and the blackened spicy seasoning is incredible.
- For a touch of umami: Give a salad a savory and modern upgrade with a quick Miso Dressing. Its deep savory aroma pairs beautifully with grilled seafood.
- For a bright, sunny finish: Keep it ultra-light and citrusy with sweet and tangy Meyer Lemon Dressing. This is the most refreshing option for a hot summer afternoon.
Grilled Black Shrimp Salad
Fire up the grill for the quickest summer dinner! This vibrant salad features delicious dark black shrimp layered with fresh vegetables, all drizzled with homemade lime salad dressing. It’s light, packed with flavor, and on the table in under 15 minutes.
Making the Sauce:
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Add lime juice, vinegar, cilantro, agave nectar, salt, and pepper to a blender. Blend until the coriander leaves are finely chopped.
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With the blender running on low speed, slowly pour in the olive oil until completely emulsified. Taste the seasoning, pour into a dressing jar, set aside.
Making Shrimp:
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Preheat your grill to medium-high heat.
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In a small bowl, combine the smoked paprika, salt, onion powder, black pepper, oregano, cayenne pepper, and coriander. Stir well.
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Sprinkle the spice mixture evenly on both sides of the shrimp.
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Thread the shrimp onto the skewers. Grill for 2 to 3 minutes on each side, until opaque and slightly charred.
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Remove from grill and let cool slightly. Once cool enough to handle, remove the shrimp from the skewers.
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Arrange your favorite green salads and fresh vegetables in bowls. Top with grilled shrimp and drizzle with cilantro-lime sauce.
Portion: 1, Calories: 113kcal, Carbohydrate: 25G, Proteins: 2G, Fat: 2G, Polyunsaturated fats: 2G, Cholesterol: 3mg, Sodium: 450mg, Fiber: 4G, Sugar: 16G
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