Grilled Shrimp Salad with Chili Lime Dressing

If you’ve never tried a grilled salad, this Grilled Shrimp Salad with Chili Lime Dressing is the perfect place to start. Grilling lettuce and vegetables brings a smoky, caramelized depth to a salad that makes it feel like a true summer meal. The contrast of warm, charred edges with cool, crisp leaves is surprisingly satisfying and elevates a simple weeknight dinner into something special.

This recipe combines quick-grilled shrimp with colorful, charred vegetables and a bright, spicy chili-lime dressing. Zucchini, red bell pepper, and red onion are tossed on the grill until lightly charred; romaine halves are seared just long enough to add smoky flavor while staying crisp inside. The chili lime dressing ties everything together with tang, heat, and garlic-forward richness.

Ingredients

• For the chili lime dressing: 1/2 cup extra virgin olive oil, 1/2 cup freshly squeezed lime juice, 3 garlic cloves, 1 tsp anchovy paste (optional), 1 tsp chili powder, 1/2 tsp crushed red pepper flakes, 1/2 tsp paprika, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper, kosher salt and freshly ground black pepper to taste.
• For the shrimp: 1½ lb peeled and deveined shrimp (16/20 count), 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp ground cumin, 1/2 tsp dried oregano.
• For the veggies and lettuce: 1 red bell pepper (halved lengthwise, seeds removed), 1 zucchini (halved lengthwise), 1/2 red onion (cut into 1/2-inch rounds), 3 tbsp extra virgin olive oil (divided), 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp dried oregano, 2 heads romaine lettuce (halved lengthwise), avocado oil for oiling the grill.
• For serving: chopped fresh cilantro and Cotija cheese.

Step-by-Step Instructions

Step 1 — Make the chili lime dressing

In a blender or a jar with an immersion blender, combine the olive oil, lime juice, garlic, anchovy paste (if using), chili powder, crushed red pepper, paprika, dried oregano, cayenne, salt, and black pepper. Blend until smooth and set aside. Taste and adjust the seasoning—add a little more salt if you omitted anchovy paste.

Step 2 — Season the shrimp

Pat shrimp dry with paper towels and place in a large bowl. Add the kosher salt, black pepper, cumin, and dried oregano. Toss until the shrimp are evenly coated. Let them sit briefly while you prepare the vegetables and heat the grill.

Step 3 — Prep the vegetables and romaine

In a bowl, toss the red bell pepper halves, zucchini halves, and red onion rounds with 2 tablespoons of olive oil, 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp dried oregano. On a separate platter, drizzle the romaine halves with the remaining 1 tablespoon of olive oil so they’re lightly coated.

Step 4 — Heat and oil the grill

Preheat the grill to medium-high, about 400°F (200°C). Dip a folded paper towel in avocado oil and, using tongs, carefully wipe the oil over the grill grate to prevent sticking. Use only a light coating to avoid flare-ups.

Step 5 — Grill the vegetables, shrimp, and romaine

Place the bell peppers, zucchini, and onion on the grill and cook covered for about 4 minutes, then flip to char the other side. Add the seasoned shrimp and the romaine halves (cut side down). Grill covered for 2–3 minutes, until grill marks appear on the first side of the shrimp. Flip the shrimp and grill until opaque and cooked through, about 2 more minutes. Remove shrimp and vegetables from the grill and set aside.

Step 6 — Slice and finish the vegetables

Dice the grilled bell peppers and red onion, and slice the zucchini into half-moons. Keep the grilled romaine halves intact for plating—this creates the appealing contrast of crisp interior and charred exterior.

Step 7 — Assemble and serve

Place one romaine half on each plate. Divide the grilled vegetables and shrimp among the plates. Drizzle with the chili lime dressing to taste, then finish with chopped cilantro and a sprinkle of Cotija cheese. Serve immediately while shrimp are still warm.

Recipe FAQs

Nutrition & Additional Info

Total time: about 45 minutes • Servings: 4

Nutrition (per serving, approximate): Calories: 523 kcal; Carbohydrates: 10 g; Protein: 36 g; Fat: 39 g; Saturated Fat: 6 g; Cholesterol: 275 mg; Sodium: 1152 mg; Fiber: 3 g; Sugar: 4 g. Nutrition information is automatically calculated and should be used as an approximation.

Author & Notes

Author: Alex Snodgrass

Tips: Use medium-high heat so the shrimp cooks quickly without drying out. A light brush of oil on the grill and on vegetables prevents sticking and helps create attractive grill marks. If you prefer milder heat, reduce the crushed red pepper or cayenne in the dressing. For a dairy-free option, omit the Cotija cheese.

Finish: This grilled shrimp salad is a vibrant, easy weeknight meal that highlights summer produce and smoky grill flavor. Tag @thedefineddish on social media if you make it—you’ll see how satisfying a grilled salad can be.