Grilled Southwestern Shrimp Salad with Lime-Cumin Dressing

Grilled Southwestern Shrimp Salad with Lime-Cumin Dressing

We tested this recipe with peeled and deveined shrimp. Whether you have your fishmonger peel and devein them or if you do it yourself, you'll need to start with 1 pound of unpeeled shrimp.

Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes


  • 3/4 pound peeled and deveined large shrimp 
  • 1 teaspoon chili powder 
  • 2 ears corn 
  • Cooking spray 
  • 6 cups chopped romaine lettuce 
  • 2 large tomatoes, cut into 8 wedges
  • Lime-Cumin Dressing
  • 1 cup diced peeled avocado (1 small)


Step 1
Prepare grill.

Step 2
Sprinkle shrimp evenly with chili powder. Remove husks from corn; scrub silks from corn. Place corn on a grill rack coated with cooking spray. Grill 12 minutes, turning occasionally. Add shrimp to grill rack after 6 minutes; grill 3 minutes on each side. Cut kernels from ears of corn. Discard cobs.

Step 3
Combine shrimp, corn, lettuce, and tomato in a large bowl; drizzle with Lime-Cumin Dressing, and toss well. Add avocado; toss gently. Serve immediately.

Nutrition Information



Serving Size


Amount Per Serving Calories 266Total Fat 11.2gSaturated Fat 1.5gCholesterol 129mgSodium 404mgCarbohydrates 24gFiber 5.9gProtein 21.4g



Global Site Search


Our Deal For Today!

Your details will never be shared with any third party. Unsubscribe at any time with a single click.

The posts on this site sometimes contain an affiliate link or links to Amazon or other marketplaces. An affiliate link means that this business may earn advertising or referral fees if you make a purchase through those links.

Skip to Recipe