Chopped Salad with Shrimp

This Chopped Salad with Shrimp packs bold, fresh flavors and tastes a million times better than anything you’d get from your favorite restaurant. Dressed with a homemade cilantro lime vinaigrette and filled with plump, juicy shrimp, it’s the perfect quick and easy main course salad.

The Best Chopped Salad Recipe

Without question, chopped salads reign supreme for dinner-type bowls of leafy greens. They are my favorite, hands down. And this chopped salad with shrimp is the very best. It may not be as famous as the Beverly Hills La Scala Salad or this Italian Grinder Salad, but it’s certainly no less memorable.

Why You’ll Love This Chopped Salad

• Even flavor distribution. Since everything in a chopped salad is cut into small, bite-sized pieces, you get a little of everything in each mouthful.
• Easy to eat. The small, uniform pieces in chopped salads make them easier to eat. I mean, who needs a table when you can eat in bed? Joking! (no, I’m not)
• Customizable. Honestly, you can add whatever you want to this chopped salad. Make it with steak, chicken, or tofu. Add fruits and nuts. Go wild! Or don’t. It’s up to you!

Key Ingredients

This chopped salad consists of three main parts: the cilantro lime vinaigrette, the shrimp, and the salad ingredients. Below are descriptions of the key ingredients needed to make this chopped salad with shrimp, including possible substitutions. You can find the printable recipe with measurements for each ingredient in the recipe card below.

• Cilantro Lime Vinaigrette: The vinaigrette consists of olive oil, fresh lime juice, minced garlic, honey, fresh cilantro, and salt and pepper.
• Shrimp: The shrimp is seasoned with chili powder, ground cumin, chipotle powder, salt, and black pepper and cooked in oil. This recipe best uses peeled and deveined wild-caught shrimp (20-25 count). Tail on or tail off is up to you. If you’re using frozen shrimp, thaw the shrimp completely and pat dry with paper towels before seasoning.
• Salad Ingredients: This salad allows for a diverse range of ingredients. I’ve included the following, but feel free to leave out or include other ingredients to suit your preferences: Romaine lettuce (or shredded green cabbage), cherry tomatoes, corn, cucumber, red and green onion, cilantro, avocado, casero cheese (or crumbled feta cheese), tortilla chips (or wonton strips), fresh lime juice.

How to Make Chopped Salad with Shrimp

1. Prepare the cilantro lime vinaigrette: In a medium bowl, whisk together the olive oil, fresh lime juice, minced garlic, honey, cilantro, salt, and black pepper until fully combined—season with additional salt and pepper to taste. Set aside until ready to serve.

2. Thaw the shrimp (if frozen): If the shrimp is still frozen, thaw the shrimp quickly (see “How to Thaw Shrimp Quickly” below).

3. Prepare the salad ingredients: Chop and/or dice the salad ingredients (romaine lettuce, cherry tomatoes, cucumber, red and green onion, cilantro) and add them to a large bowl. Add the corn and gently toss to combine.

4. Prepare the shrimp: Peel and devein the shrimp, then pat them dry with paper towels. Transfer them to a large bowl, drizzle with 1-2 teaspoons of olive oil, and season with chili powder, ground cumin, chipotle powder, salt, and black pepper.

5. Assemble the salad: Add the corn, avocado, crumbled cheese, and tortilla strips to the bowl filled with the salad ingredients. Drizzle with fresh lime juice, then gently toss with the prepared cilantro lime vinaigrette (or serve the vinaigrette on the side).

6. Cook the shrimp:

• Sauté: Heat a large, heavy-bottomed skillet over medium-high heat. Add the remaining tablespoon of oil to the skillet and swirl to coat the pan’s surface. When the pan and oil are hot, add the shrimp in a single layer, cooking in batches if needed to prevent overcrowding. After 1-2 minutes (max!), flip the shrimp and cook the other side for an additional 1-2 minutes or until thoroughly cooked.
• Grill: Soak wooden skewers in water for at least 30 minutes. Preheat the grill to medium-high heat, around 350°F to 450°F (177°C to 232°C), then brush the grill grates clean and oil them to prevent sticking. Thread the shrimp onto the skewers, leaving a little space between each shrimp. Grill the shrimp for about 2 minutes per side.

7. Add the shrimp to the salad and serve immediately.

Cooking Tips 

• Prepare the vinaigrette ahead: You can make the cilantro lime vinaigrette up to 4 days in advance and keep it stored in an airtight jar or container in the refrigerator. 
• Use a salad spinner: For ultra-crispy, fresh, clean greens, wash them in several changes of cold water and dry them using a salad spinner.
• Dress the salad just before serving: Or, consider serving the vinaigrette on the side.
• Chop the ingredients into small, uniform pieces: This makes for easier eating and optimal flavor distribution.

Storage

This chopped salad with shrimp should be enjoyed shortly after the vinaigrette and salad ingredients are tossed together. Leftover shrimp can be stored in an airtight container in the refrigerator for 2-3 days. Freezing is not recommended.

Prepare ahead: The individual elements of this salad can be prepared 1-2 days in advance and stored in separate airtight containers in the fridge. The dressing can be stored separately in an airtight container in the fridge for 4-5 days.