Grilled Shrimp and Plantain Salad with Citrus Dressing

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Zesty grilled shrimp and charred plantains tossed in a bright lime-cilantro vinaigrette over fresh mixed greens for a light, refreshing meal. This Mexican recipe, ready in about 25 minutes, pairs shrimp, plantains, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, peeled and deveined shrimp
• 2 medium, sliced plantains
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1/4 cup, thinly sliced red onion
• 2 tbsp, chopped cilantro
• 2 cups mixed greens
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Preheat grill or grill pan over medium-high heat. Season 8 oz peeled and deveined shrimp with 1/4 tsp salt and 1/8 tsp black pepper.
2. Step 2: Brush 2 medium sliced plantains with 1 tbsp olive oil and grill for 3 minutes per side until charred and tender.
3. Step 3: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/4 cup thinly sliced red onion, and 2 tbsp chopped cilantro.
4. Step 4: Toss 2 cups mixed greens with the citrus dressing until evenly coated.
5. Step 5: Arrange grilled plantains and shrimp on top of greens and serve immediately.