Grilled Chipotle Shrimp Salad
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August is always so crazy hot and humid here. The sticky weather makes it hard to think about eating anything that requires cooking. I tend to turn to salads all the time because they are cool and refreshing. I always want some protein with my salad too but hate the idea of heating up the kitchen to cook it. This grilled chipotle shrimp salad is the perfect solution because it requires almost no cooking and tastes amazing!
The salad is so easy to make but it is packed full of flavor. It really is one of the best hot weather lunch options!
Chipotle Grilled Shrimp Salad Ingredients:
1 Tbsp oil
1 lb peeled and deveined shrimp
1/2 tsp chili powder
1/4 tsp cumin
romaine lettuce
1/2 cup corn kernels
1/2 cup cherry tomatoes, quartered
1/4 cup shredded cojita cheese
4 tortilla shells
Dressing
1 cup cilantro
3 Tbsp olive oil
2 Tbsp lime juice
1 jalapeno
2 cloves garlic
2 Tbsp Greek yogurt
3/4 tsp honey
1/2 tsp salt
Let’s Make It:
1) In a small bowl, toss shrimp in oil. Sprinkle with chili powder and cumin.
2) Heat a grill pan over medium heat. Add shrimp, working in batches if needed, to pan and cook for 4-5 minutes or until shrimp are opaque and cooked through.
3) Divide romaine between tortilla shells. Top with tomatoes, corn and shrimp.
4) In a blender or food processor, combine all dressing ingredients and pulse to combine. Pour over prepared salads. Top with shredded cheese and enjoy.
Even though this salad requires a little bit of cooking, the stove is only on for a few minutes so I promise you won’t even notice the heat on such a hot day. Your reward will be a delicious salad though so it is totally worth it.
Do you stick to salads and cool food when the weather turns hot?
- 1 Tbsp oil
- 1 lb peeled and deveined shrimp
- 1/2 tsp chili powder
- 1/4 tsp cumin
- romaine lettuce
- 1/2 cup corn kernels
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup shredded cojita cheese
- 4 tortilla shells
- 1 cup cilantro
- 3 Tbsp olive oil
- 2 Tbsp lime juice
- 1 jalapeno
- 2 cloves garlic
- 2 Tbsp Greek yogurt
- 3/4 tsp honey
- 1/2 tsp salt
- In a small bowl, toss shrimp in oil. Sprinkle with chili powder and cumin.
- Heat a grill pan over medium heat. Add shrimp, working in batches if needed, to pan and cook for 4-5 minutes or until shrimp are opaque and cooked through.
- Divide romaine between tortilla shells. Top with tomatoes, corn and shrimp.
- In a blender or food processor, combine all dressing ingredients and pulse to combine. Pour over prepared salads. Top with shredded cheese and enjoy.
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