+Grilled Shrimp Salad

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Grilled Shrimp Salad

Course: Salad
Keyword: dairy-free, gluten-free, grain-free, seafood
Calorie: 300-400, Under 350
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4
Calories: 438kcal


  • 1/2 cup Parsley (chopped and packed)
  • 3 Lime (juiced)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 1/2 tsps Chili Powder
  • 2 lbs Shrimp (raw, peeled and de-veined)
  • 4 cups Coleslaw Mix
  • 1 cup Cherry Tomatoes (halved)
  • 1 Avocado (peeled and diced)
  • Sea Salt & Black Pepper (to taste)


  • Create dressing by combining the parsley, lime juice, olive oil and chili powder together in a blender or food processor. Process until smooth. Set aside.
  • Throw shrimp in a large ziplock baggie. Add half of the dressing and shake well to coat. Set the remaining dressing aside.
  • Heat the grill over medium heat. Cook the shrimp for 2 to 3 minutes per side depending on size of shrimp.
  • Divide coleslaw mix between plates and top with avocados, tomatoes and grilled shrimp. Season with sea salt and pepper to taste. Drizzle remaining dressing over top. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days. For best results, store the dressing separate from the salad contents and cut into the avocado just before serving.
  • No Grill

    Cook shrimp in a cast iron skillet over medium heat on the stove top.
  • Vegan & Vegetarian

    Use portobello mushrooms instead of shrimp. Marinate and grill the same way.


Serving: 4g | Calories: 438kcal | Carbohydrates: 15g | Protein: 48g | Fat: 22g | Cholesterol: 365mg | Sodium: 339mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4337IU | Vitamin C: 66mg | Calcium: 213mg | Iron: 3mg

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