Shrimp-topped Mexican Salad Recipe

5 from 1 vote

Inspired the the bold flavors of Mexican cuisine, a spicy and crunchy salad topped with shrimp and guacamole.

Course Salad

Cuisine Mexican

Keyword mexican, salad, shrimp

Prep Time 12

Cook Time 6

Servings people

Calories 518kcal

Cost 12

Preheat your grill to medium-high heat.
In a bowl, combine all the ingredients for the vinaigrette and mix well.
3 tbsp. extra-virgin olive oil, ¼ cup lime juice, 2 tsp. garlic, 1 tsp. ground cumin, 2 tsp. of your favorite hot sauce, Sea salt and freshly ground black pepper to taste
Coat all the shrimp with 1 tablespoon of the vinaigrette and place on the grill. If you skewer the shrimp before grilling them, they’ll be easier to handle, but it’s not required that you do so. Cook for 6 to 8 minutes, turning them once. Remove from the grill and set aside.
1 lb. shrimp
In a salad bowl, add all the ingredients except for the cooked shrimp. Add the remaining vinaigrette and toss gently.
½ cup green onions, 1 cup romaine lettuce, ¼ cup avocado, 1 big tomato, ¼ cup fresh cilantro
Serve the shrimp on top of the salad with some fresh homemade guacamole if desired.