~Amanda~
This past weekend we set a record high with temperatures over 100 degrees and days like that definitely call for light, refreshing, and low-effort meals if you ask me. This grilled chili lime shrimp salad with mango, avocado, red pepper, and goat cheese is pretty much the perfect meal for an insanely hot day… or actually, it’s really the perfect meal for any day because it is so so so delicious! The shrimp is combined with chili powder, lime zest, garlic, and olive oil and then grilled (outside of course so your house stays as cool as possible) until it’s nice and juicy and a little crisp on the outside. Then it’s served over lettuce with refreshing mango, avocado, and red pepper chunks and then topped with creamy goat cheese and a zesty lime dressing. It doesn’t get much better than that (AND it’s even good for you too)!
I absolutely love cooking with shrimp and it is one of my favorite ingredients to use, especially in the summer. The flavor goes so well with light, summery flavors and ingredients like citrus (limes, mangoes, oranges – see our recipe for Pasta with Shrimp, Orange, and Arugula), and it’s great on salads, with pasta, by itself, anything! Jackie and I have been making different versions of this salad for many years, and originally I think we just made the shrimp with olive oil and garlic, but I have just recently started adding the chili powder and lime zest and it is amazing. The little spicy kick from the chili powder and the citrus notes from the lime zest just make the shrimp that much more flavorful and enjoyable, definitely a good upgrade!
Fresh produce is also another thing I absolutely love about summertime. We spent the first part of this past weekend up in the mountains and believe it or not, they have the best fresh produce stands up there! We got some pretty amazing palisade peaches, cherries, and nectarines in the afternoon before we went to a wedding and when we got home late that night, we ate ALL of it. It was so good and refreshing after a night of dancing and drinking, no greasy late night food for us (much to Conor’s dismay since all those places were closed haha). This salad was our dinner the following night and it definitely had to have some more delicious fresh produce in it. I added mangoes for some sweetness, avocado for that awesome creamy texture (and for their healthy fats of course), and red bell peppers for texture. Definitely try out this salad soon for a nice refreshing meal on a warm summer night, enjoy!
- 4 tablespoons olive oil
- 2 limes, zested and juiced
- 1 teaspoon chili powder
- salt and pepper, to taste
- ½ pound shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 mango, cubed
- 1 avocado, cubed
- 1 red bell pepper, cubed
- 3 cups lettuce (I used Spring Mix Salad)
- 2 tablespoons goat cheese, crumbled (honey flavored is amazing in this salad)
- Make the dressing by combining 2 tablespoons olive oil, zest of one lime and juice of both, ½ teaspoon chili powder, salt and pepper in a small bowl. Set aside.
- Place the shrimp in a medium bowl with the remaining 2 tablespoons olive oil, zest of one lime, ½ teaspoon chili powder, garlic, salt and pepper. Toss to combine.
- To grill the shrimp, preheat grill to medium-high heat. I like to put the shrimp onto skewers at this point so that they are easy to manage and don’t slip through the cracks. Grill for about 3-4 minutes per side until pink and no longer translucent.
- Assemble the salad by placing the lettuce in the bowl and topping with the mango, avocado, red pepper, goat cheese, shrimp, and dressing. Enjoy!
