WEEKDAYS 1e|12c|p

Tropical Grilled Shrimp Salad

Carla Hall
Servings: 4 to 6
30 to 45 min
Part 1 of 2

What's more perfect for summer than a tropical grilled shrimp salad!?

  • Ingredients
  • step-by-step directions
Tropical Grilled Shrimp Salad
  • 1/4 cup olive oil
  • 1 pound shrimp (peeled, tails on, deveined)
  • 2 green bell peppers (1-inch squares)
  • 2 red bell peppers (1-inch squares)
  • 2 small red onions (peeled and cut in wedges)
  • 1 pineapple (cored and sliced in 2-inch pieces)
  • 2 mangos (peeled and cut in 2-inch pieces)
Lime Mint Vinaigrette
  • 1 lime (juice and zest)
  • 2 tablespoons honey
  • 1/3 cup olive oil
  • 3 tablespoons mint (chopped)
  • 1/4 pumpkin seeds (toasted, for garnish)
  • kosher salt and freshly ground black pepper (to taste)
  • Preheat grill or grill pan to medium-high heat. Brush shrimp with olive oil then season with salt and pepper. Place peppers and onions on skewers, and place pineapple and mango on skewers, alternating pieces. Brush skewers with olive oil and season with salt and pepper.
  • Place shrimp and skewers on the grill and allow to cook until tender and charred, about 3 minutes per side. Remove shrimp and skewers from grill. Remove vegetables and fruit from skewers and place into bowl with shrimp.
  • For the Dressing: in a medium bowl add the lime juice, zest, honey, olive oil and mint and whisk to combine. Season with salt and pepper. Drizzle over salad and toss to combine. Garnish with pumpkin seeds.
  • Tip: for even cooking, cut all of the fruit and vegetables the same size.
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