Honey-Lime Grilled Shrimp Salad with Avocado and Jalapeño Vinaigrette

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

Bright grilled shrimp glazed with honey and lime, served atop a bed of mixed greens with creamy avocado and a zesty jalapeño vinaigrette. This mexican-inspired salads ready in about 26 minutes pairs peeled and deveined large shrimp, honey, fresh lime juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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: 20 min Cook: 6 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 2 tbsp honey, 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 minced garlic clove, 1 small chopped seeded jalapeño pepper, 1/2 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper to make the vinaigrette.
  2. Step 2: Reserve 3 tbsp of this vinaigrette and toss 1 lb peeled and deveined large shrimp in the remaining dressing. Let marinate for 15 minutes at room temperature.
  3. Step 3: Preheat grill or grill pan to medium-high heat (around 400°F). Thread shrimp onto skewers and grill for 2-3 minutes per side until shrimp are opaque and have grill marks.
  4. Step 4: In a large bowl, toss 5 cups mixed salad greens with the reserved 3 tbsp vinaigrette. Divide greens onto four plates.
  5. Step 5: Top each plate of greens with grilled shrimp and 1/4 of a diced ripe avocado. Serve immediately for a refreshing and balanced salad.

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Frequently asked questions

How long does Honey-Lime Grilled Shrimp Salad with Avocado and Jalapeño Vinaigrette take to make?

Total time is about 26 minutes (20 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Honey-Lime Grilled Shrimp Salad with Avocado and Jalapeño Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep honey from drying out.

Can I substitute ingredients in Honey-Lime Grilled Shrimp Salad with Avocado and Jalapeño Vinaigrette?

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 Honey-Lime Grilled Shrimp Salad with Avocado and Jalapeño Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Honey-Lime Grilled Shrimp Salad with Avocado and Jalapeño Vinaigrette?

Mexican salads 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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