Fresh grilled shrimp paired with mango, avocado, greens, and a tangy chili-lime vinaigrette.
# What You Need:
→ Grilled Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 1 garlic clove, minced
04 - 1 tsp chili powder
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1 tbsp fresh lime juice
→ Salad Base
09 - 5 oz mixed salad greens (arugula, baby spinach, romaine)
10 - 1 large ripe mango, peeled, pitted, and diced
11 - 1 large avocado, peeled, pitted, and diced
12 - 1/2 small red onion, thinly sliced
13 - 1/4 cup fresh cilantro leaves, roughly chopped
→ Chili-Lime Vinaigrette
14 - 3 tbsp fresh lime juice
15 - 2 tbsp extra-virgin olive oil
16 - 1 tbsp honey or agave syrup
17 - 1 tsp chili flakes
18 - 1 small garlic clove, finely minced
19 - 1/2 tsp salt
20 - 1/4 tsp ground cumin
21 - Freshly ground black pepper to taste
# Steps:
01 - In a medium bowl, combine shrimp with olive oil, minced garlic, chili powder, smoked paprika, salt, black pepper, and lime juice. Toss to coat evenly and let marinate for 10 minutes while preparing remaining salad components.
02 - Preheat grill or grill pan to medium-high heat. Grill shrimp 2-3 minutes per side until pink and opaque throughout. Transfer to a clean plate.
03 - In a small bowl, whisk together lime juice, extra-virgin olive oil, honey, chili flakes, minced garlic, salt, and cumin until emulsified. Taste and adjust seasonings as needed.
04 - In a large salad bowl, combine mixed greens, diced mango, diced avocado, sliced red onion, and cilantro. Drizzle with approximately half of the vinaigrette and toss gently to coat all components.
05 - Arrange grilled shrimp evenly over the salad. Drizzle with remaining vinaigrette as desired. Serve immediately while shrimp retains warmth.
