This healthy chipotle shrimp salad has tons of savory and sweet flavors plus spice! Spicy chipotle shrimp over a fresh summer salad with the most delicious cilantro dressing! Serve it for lunch or dinner over the summer or for your next BBQ. It’s easy to throw together and paleo friendly with a Whole30 option.
You know my rule about salad dressings right? I don’t stop testing until they’re addicting and drinkable on their own!
Maybe some of you think that sounds a little excessive – for a salad dressing – but it works! Dressings make the salad, so they need to be magical.
I definitely feel confident about this one today.
I mean, the salad is delicious anyway – spicy, flavorful shrimp, juicy sweet nectarines, avocado, shallots and radishes.
But the cilantro honey lime dressing takes it up a couple of notches!
Let’s get into all the details – it’s an easy one and I know you’ll love it!
What You Need to Make this Chipotle Shrimp Salad
Dressing:
- avocado oil, or olive oil
- limes
- raw honey, pure maple syrup or date syrup (date syrup for Whole30)
- fresh jalapeño
- fresh garlic
- cilantro leaves
- sea salt
Salad:
- medium or large shrimp, peeled and deveined
- olive oil or avocado oil
- chipotle chili powder
- garlic powder
- cumin
- sea salt
- romaine lettuce, or your favorite greens
- radishes
- shallot
- large nectarine or peach
- avocado, peeled and thinly sliced
How to Make This Chipotle Shrimp Salad
For the dressing, place all ingredients in a small blender and pulse several times until dressing is the desired consistency.
Set aside or refrigerate for up to one day before using.
Place the shrimp in a large bowl and toss with the oil, spices and salt to coat. You can use skewers to grill the shrimp OR sauté in a large skillet.
Preheat the grill or skillet to medium high heat and once hot, add the shrimp in a single layer in the skillet, or on skewers for the grill.
Cook until pink and opaque, about 2 minutes per side. Remove from heat and set aside while you arrange the salad.
In a large serving bowl, arrange the lettuce, radishes, nectarine and avocado plus the cooked shrimp. Drizzle on the prepared dressing and serve right away.
Ingredient Substitutions for This Chipotle Shrimp Salad
In the dressing, you can use any sweetener you like.
I chose honey for the flavor, but you can easily sub in maple syrup or even date syrup, especially if you want to make the salad Whole30 compliant.
The salad would also be delicious if you subbed in chicken for shrimp!
I personally love boneless skinless chicken thighs, and you can use the same seasonings before grilling or pan frying as you would with shrimp.
You can also experiment with adding a little dairy free cheese if you like, like vegan cheddar shreds or real cheddar, if you have dairy in your diet.
Also feel free to sub in green onion or purple onions for the shallot.
I hope you’re ready for a new favorite salad to add to your dinner rotation this summer!
Grab your ingredients and preheat your grill or skillet because it’s time to cook – let’s go!
Chipotle Shrimp Salad with Cilantro Lime Vinaigrette
Chipotle Lime Shrimp Salad with Cilantro Vinaigrette
This healthy chiptole shrimp salad has tons of savory and sweet flavors plus spice! Spicy chipotle shrimp over a fresh summer salad with the most delicious cilantro dressing! Serve it for lunch or dinner over the summer or for your next BBQ. It’s easy to throw together and paleo friendly with a Whole30 option.
Ingredients
Dressing:
- 1/3 cup avocado oil or olive oil
- Juice of 3 small limes or 2 larger ones about 1/4 cup
- 1 tablespoon raw honey or pure maple syrup, or date syrup (date syrup for Whole30)
- 1 tablespoon minced fresh jalapeño
- 2 cloves garlic minced
- 1/3 cup cilantro leaves
- 1/4 teaspoon sea salt or to taste
Salad:
- 1 lb medium or large shrimp peeled and deveined
- 1 1/2 tablespoons olive oil or avocado oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 6 cups romaine lettuce or your favorite greens
- 3 small radishes thinly sliced
- 1 shallot thinly sliced
- 1 nectarine nectarine or peach, thinly sliced
- 1 avocado peeled and thinly sliced
Instructions
Dressing:
-
Place all ingredients in a small blender and pulse several times until dressing is the desired consistency. Set aside or refrigerate for up to one day before using.
Salad:
-
Place the shrimp in a large bowl and toss with the oil, spices and salt to coat. You can use skewers to grill the shrimp OR sauté in a large skillet.
-
Preheat the grill or skillet to medium high heat and once hot, add the shrimp in a single layer in the skillet, or on skewers for the grill. Cook until pink and opaque, about 2 minutes per side. Remove from heat and set aside while you arrange the salad.
-
In a large serving bowl, arrange the lettuce, radishes, nectarine and avocado plus the cooked shrimp. Drizzle on the prepared dressing and serve right away. Enjoy!
Nutrition
Want More Summer Salad Recipes? Try One of These!
Steak Cobb Salad with Creamy Avocado Dressing
Chicken Cobb Salad with Honey Dijon Dressing
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Hello, Michele This is fantastic looking! How many days in advance can I make the pesto? Thanks! geometry dash lite
Heat a skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove from heat and set aside.
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Chipotle Shrimp Salad with Cilantro Lime Vinaigrette looks so good as a healthy option. I love to find such amazing salad recipes and the best ingredients. There are a lot of people searching for these ideas so they can use them in their diet plans.
The combination of savory, sweet, and spicy flavors promises a delightful taste experience.
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Absolutely delicious! The mixture of flavors and textures was spot on. The dressing was so good!!
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