Total Time
30 Mins
4 servings

Shrimp salad is an easy make-ahead meal. For a kid-friendly twist, substitute diced red bell pepper for the chiles.

How to Make It

Step 1

Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.

Step 2

Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


June 15, 2016
Would have preferred a different dressing on this dish.   Yes it was easy to make, but my family wasn't crazy about the dressing.

EICrabb's Review

October 17, 2014
Wonderful! Actually just mixed with aruglua and served as dinner! Very good!

Rebecca42068's Review

July 13, 2012

teafortwo's Review

October 15, 2011
Very good recipe. I added garlic and an cubed avocado to the sauce. I think it would have been even better had the shrimp chilled. I think the leftovers are going to be wonderful. Easy and light recipe for a hot night, I will make this one again.

slosteven's Review

August 19, 2010
The word is out---everyone who comes over loves this. I bar-b-que the shrimp, and I use a smoked salt, but this recipe is a hit. The smokey flavor of the chile is even a hit with my mother-in-law, and she usually doesn't like any seafood.

valthepal6's Review

August 02, 2010
Super easy, super tasty! Will definitely make again. And I am not usually a fan of cooked fruit, but this was delicious!

Laurie18's Review

July 25, 2010
I had to rethink this salad as the boston lettuce was only two leaves and not 1 cup of lettuce. I had this for my weekly lunch so I tore the lettuce and made this into a traditional salad.

foodieforpeace's Review

July 25, 2010
Awesome dish. Prepped the dressing and chopped veggies in advance with an added veggie of chopped red pepper as we had some on hand. Grilled pineapple as a side only. Served with garlic bread. Will for sure do this again!

lizardstew's Review

July 11, 2010
This was really, really good! The shrimp have such a wonderful flavor. I served it with a romaine/butter lettuce blend. I also made it with the avocado, mango and pineapple salad featured with this recipe in the magazine. It was sooooooo good; nice and fresh for summer! I used canned pineapple rings because I didn't want to buy a whole pineapple for just my husband and me.

abc012's Review

July 10, 2010
Truly outstanding!!! I would not hesitate to serve it for a summer dinner party al fresco style. I served it with candied ginger cumin rice and black beans.