Grilled Shrimp and Plantain Salad with Citrus Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Zesty grilled shrimp and charred plantains tossed in a bright lime-cilantro vinaigrette over fresh mixed greens for a light, refreshing meal. This puerto rican-inspired mexican ready in about 25 minutes blends peeled and deveined shrimp, medium, sliced plantains, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 10 min Serves 2 Puerto Rican cuisine 400 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Grilled Shrimp and Plantain Salad with Citrus Dressing take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Shrimp and Plantain Salad with Citrus Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Shrimp and Plantain Salad with Citrus Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Shrimp and Plantain Salad with Citrus Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Shrimp and Plantain Salad with Citrus Dressing?

Puerto Rican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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