This Grilled Chili Lime Shrimp Salad is fresh and flavorful perfect for a heat wave. Here’s how I made it:
For the shrimp: Add some peeled and deveined shrimp to a bowl. Toss with olive oil, chili lime seasoning, garlic powder and fresh lime juice. Prepare a grill or heat a grill pan. Place shrimp on grill and cook on each side for 3-4 minutes until pink and lightly charred. Or air fry shrimp on 375 F for 10 minutes flipping once half way through.
For the chili lime corn: In a skillet on the stovetop heat 1 tablespoon of olive oil. Add 1 cup cooked corn kernels and season with chili lime seasoning. Cook the corn in the pan stirring occasionally until it becomes golden and toasty.
Build the salad: In a large bowl add some chopped romaine lettuce. Top with charred corn, grilled shrimp, cherry tomatoes, avocado and minced red onion. Drizzle some extra virgin olive oil in top and a squeeze of fresh lime juice. Season with sea salt and garnish with fresh chopped cilantro.