Southwest Grilled Shrimp Salad

To complement the Southwest flavor orientation of this refreshing grilled shrimp salad, Margaret Pache suggests a garnish of chopped pecans. This may not sound regional, but in fact, pecan production flourishes in Arizona.

Yield: Makes 4 main-dish servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 436
  • Calories from fat: 56%
  • Protein: 26g
  • Fat: 27g
  • Saturated fat: 3.9g
  • Carbohydrate: 24g
  • Fiber: 3.9g
  • Sodium: 641mg
  • Cholesterol: 173mg


  • 1 pound (16 to 20 per lb.) shelled, deveined shrimp, rinsed
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup tequila
  • 2 tablespoons orange-flavor liqueur or orange juice
  • 3 tablespoons salad oil
  • 1 tablespoon minced fresh jalapeño chili
  • 1 clove garlic, peeled and minced or pressed
  • 1/4 cup minced green onions (including tops)
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 1 orange (3/4 lb.)
  • 2 firm-ripe avocados (about 1/2 lb. each)
  • 2 quarts salad mix (1/2 lb.), rinsed and crisped
  • Chili-orange dressing
  • Salt


  1. 1. In a bowl, mix shrimp, vinegar, tequila, liqueur, oil, jalapeño, garlic, green onions, cumin, and cayenne. Cover and chill 30 minutes or up to 1 day, mixing occasionally.
  2. 2. Meanwhile, cut peel and white membrane from orange. Working over a bowl to catch juice, cut between fruit and inner membranes to release segments into bowl. Squeeze juice from membranes into bowl; discard membranes and peel.
  3. 3. Pit, peel, and slice avocados; add to oranges and mix gently.
  4. 4. Drain shrimp, reserving marinade. Thread shrimp onto flat metal skewers. Lay skewered shrimp on a barbecue grill over very hot coals or very high heat on a gas grill (you can hold your hand at grill level only 1 to 2 seconds); close lid on gas grill. Cook shrimp, turning once and brushing frequently with marinade for the first 2 to 3 minutes, until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 4 to 5 minutes total.
  5. 5. Mound salad mix equally on dinner plates. Push hot shrimp from skewers. Arrange shrimp, orange segments, and avocados equally on salad mix; moisten equally with chili-orange dressing, and add salt to taste.
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