Grilled Shrimp Salad with Lemon Dressing

Lorenza Ávila
Lorenza Ávila
A delicious and healthy salad with shrimp, lettuce, corn, tomato, and avocado.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 300 grams jumbo shrimp, peeled and deveined
  • 1 tablespoon chile piquín 1 tablespoon chile piquín
  • 2 ears corn, grilled 2 ears corn, grilled
  • 6 cups lettuce, chopped 6 cups lettuce, chopped
  • 2 tomatoes, large sliced 2 tomatoes, large sliced
  • 1 avocado, small diced 1 avocado, small diced
  • 1/4 cups lemon juice 1/4 cups lemon juice
  • 1 tablespoon olive oil 1 tablespoon olive oil
  • 1 tablespoon honey 1 tablespoon honey
  • 1/2 tablespoons salt 1/2 tablespoons salt
  • 1/8 tablespoons pepper 1/8 tablespoons pepper
Preparation
20 mins
0 mins
Low
  • Heat a grill or skillet over high heat.
  • Season the shrimp with chili powder and place on the grill. Cook for 6 minutes on one side and 3 minutes on the other side, then remove from the grill.
  • Place the corn on the grill and cook for 12 minutes, turning every couple of minutes. Remove from the grill and use a knife to cut the corn off the cob.
  • In a large bowl, mix the shrimp, lettuce, corn, and tomatoes.
  • In a small bowl, make the dressing by combining lemon juice, oil, honey, salt, and pepper.
  • Pour the dressing over the salad, mix, and serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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