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Ingredients 0/8
Why This Dish Is So Special
This dish combines the fresh, sweet taste of shrimp with bold Italian spices. It’s light yet full of flavor, making it perfect for warm days or a quick, satisfying meal. The grilling adds a smoky touch that elevates the salad beautifully.
Helpful Kitchen Tips
- Make sure the grill is hot before cooking the shrimp to get a nice sear and prevent sticking.
- Marinate the shrimp for at least 15 minutes to let the Italian herbs soak in.
- Don’t overcook the shrimp; they turn rubbery quickly—cook just until they turn pink and opaque.
- Marinate the shrimp for at least 15 minutes to let the Italian herbs soak in.
- Don’t overcook the shrimp; they turn rubbery quickly—cook just until they turn pink and opaque.
Step 1
Gently heat your grill to medium-high and give the grates a quick brush with some oil to keep things from sticking. Grill the shrimp for about 2 minutes on each side until they turn bright pink and are cooked through. Once they’re done, let them cool for about 10 minutes, then transfer them to a bowl that won’t react with the dressing.
Step 2
Pour the Italian dressing and a squeeze of fresh lime juice over the shrimp, then toss everything gently to coat. Add in the chopped red bell peppers, onion, celery, and cilantro, mixing just enough to combine. Cover the bowl and pop it in the fridge for an hour to let all those flavors mingle.
Step 3
When you’re ready to serve, lay out some fresh lettuce on a plate and spoon the shrimp salad on top. Enjoy!
Serving Tips
Serve this salad over a bed of mixed greens or alongside crusty bread. It also pairs well with a light white wine or sparkling water with lemon. Adding some grilled vegetables can make it a more complete meal.
How To Keep It Fresh
Store any leftovers in an airtight container in the refrigerator for up to two days. Keep the dressing separate if possible to maintain freshness. Reheat shrimp gently or enjoy the salad cold for the best texture.
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