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Large white bowl filled with chopped romaine, cherry tomatoes, cucumber, green onion, red onion, corn, avocado, and crumbled cheese, topped with plump tail-on cooked shrimp and drizzled with cilantro lime vinaigrette.
4.91 from 20 votes

Chopped Salad with Shrimp Recipe

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.
Prep Time30 minutes
Cook Time6 minutes
Total Time36 minutes
Servings: 3
Calories: 501kcal
Chef: Jessica Randhawa

Ingredients

For the Cilantro Lime Vinaigrette

  • ¼ cup olive oil
  • ⅓ cup lime juice
  • 3 cloves garlic - minced
  • 2 tablespoon honey
  • ¼ cup fresh cilantro - finely chopped
  • salt + pepper - to taste

FOR THE SHRIMP

FOR THE SALAD

  • 2 heads Romaine lettuce - finely chopped
  • 10 ounces grape or cherry tomatoes - halved
  • ½ English cucumber - chopped
  • ½ small red onion - diced
  • ½ cup green onions - chopped
  • ½ cup fresh cilantro - chopped
  • 1 cup corn - from a can/ frozen and thawed/ from the cob
  • 1 large avocado - peeled, pitted, diced
  • ¼ cup Casero Cheese - use feta as a substitute
  • tortilla chips or wonton chips - for topping
  • fresh lime juice - for serving

Instructions

  • 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.
  • If the shrimp is still frozen, thaw it quickly. To do so, remove the shrimp from its original packaging and transfer it to a sealable plastic ziplock bag. Submerge the bag in a large bowl filled with cold water and use a plate or small bowl to keep the bag of shrimp fully submerged. If necessary, change the water to maintain a coolish temperature. They are ready to peel and cook when flexible and no longer icy.
  • Chop and/or dice the salad ingredients (romaine lettuce, cherry tomatoes, cucumber, red and green onion, and cilantro) and add them to a large bowl. Add the corn and gently toss to combine.
  • 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.
  • 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).
  • 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.
  • Add the shrimp to the salad and serve immediately.

Notes

  • Storage: 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.
  • Leftover shrimp can be stored in an airtight container in the refrigerator for 2-3 days. Freezing is not recommended.
  • Grilling instructions: 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). 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.
  • Shrimp are fully cooked when they turn pink and opaque, and their flesh should be firm to the touch. During cooking, shrimp shrink as they lose water. Generally, medium-sized shrimp take 2-3 minutes per side on the grill or in a pan to cook through.

Nutrition

Calories: 501kcal | Carbohydrates: 35g | Protein: 35g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 381mg | Sodium: 1218mg | Potassium: 706mg | Fiber: 3g | Sugar: 19g | Vitamin A: 3110IU | Vitamin C: 47.3mg | Calcium: 269mg | Iron: 5.2mg
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