Learn how to make this healthy Asian-inspired shrimp salad that combines spicy grilled shrimp with crisp Napa cabbage and a zesty lime dressing. While the total time is about an hour (including marinating), the hands-on cooking is straightforward and well worth the effort. Perfect for summer entertaining or weekend cooking, this colorful salad brings together tender grilled shrimp and crunchy vegetables for a satisfying, nutritious meal that’s impressive enough for guests but simple enough for family dinner.
Why You’ll Love This Grilled Shrimp Salad
- Light and healthy, yet completely satisfying
- Perfect for hot summer days
- Bright, bold flavors that wake up your taste buds
- Make-ahead friendly for easy entertaining
- Great for outdoor gatherings and picnics
- Gluten-free and easily adaptable
- Low-carb and high-protein
- Beautiful presentation with minimal effort
Key Ingredients
For the Chili-Lime Shrimp:
- Fresh shrimp (1 pound), peeled and deveined
- Asian chili paste (like Sambal Oelek)
- Fresh lime juice (2-3 limes)
- Extra virgin olive oil
- Minced garlic (4-5 cloves)
- Fish sauce for umami depth
- Brown sugar to balance heat
- Salt and pepper to taste
For the Salad Base:
- Napa cabbage, thinly sliced
- Fresh watercress, stems trimmed
- Cherry tomatoes, halved
- Fresh cilantro leaves
- Julienned carrots
- Red onion, thinly sliced
- Optional: sliced cucumbers or avocado
For the Lime Vinaigrette:
- Extra virgin olive oil (high quality)
- Fresh lime juice
- Local honey
- Minced garlic
- Red pepper flakes
- Optional: grated ginger
- Sea salt and fresh black pepper
How to Make Grilled Shrimp and Napa Cabbage Salad
- Marinate the Shrimp:
- Combine chili paste, lime juice, extra virgin olive oil, garlic, fish sauce, and brown sugar in a bowl
- Add cleaned shrimp and toss to coat evenly
- Marinate for 15-30 minutes (not longer to prevent lime juice from cooking the shrimp)
- Thread onto pre-soaked bamboo skewers while grill heats
- Prepare the Vinaigrette:
- Whisk together extra virgin olive oil, lime juice, honey, garlic, and red pepper flakes
- Season with salt and ground black pepper to taste
- Let stand at room temperature to develop flavors
- Adjust seasoning before serving
- Grill the Shrimp:
- Preheat grill to medium-high (400-450°F/204-232°C)
- Oil grates to prevent sticking
- Grill shrimp 2-3 minutes per side
- Look for slight char and pink, opaque color
- Remove from skewers when done
- Assemble the Salad:
- Layer Napa cabbage as the base
- Add watercress, tomatoes, cilantro, carrots, and onion
- Arrange grilled shrimp on top
- Drizzle with lime vinaigrette
- Garnish with lime wedges and extra cilantro
Recipe Tips
- Choose large or jumbo shrimp (16-20 count) for best grilling results
- Soak bamboo skewers in water for at least 30 minutes to prevent burning
- Don’t overcook the shrimp – they should be just pink and slightly firm
- Prep all vegetables while shrimp marinates for efficiency
- Adjust chili paste amount to your preferred spice level
- Make extra vinaigrette to keep on hand for other salads
- Cut vegetables into similar sizes for best presentation and eating experience
Make-Ahead Tips
- Prepare vinaigrette up to 3 days ahead and store in refrigerator
- Chop vegetables the morning of and store in sealed containers
- Marinate shrimp up to 30 minutes before grilling
- Store leftover salad and shrimp separately for maximum freshness
- Bring vinaigrette to room temperature before serving
This healthy grilled shrimp salad recipe combines the best of Asian flavors with fresh ingredients for a satisfying meal that’s perfect year-round but especially refreshing in summer. Whether you’re looking for a light dinner option or planning a backyard barbecue, this versatile dish delivers both nutrition and flavor. The combination of spicy grilled shrimp, crunchy vegetables, and zesty dressing makes it a recipe you’ll want to keep in regular rotation. Plus, its impressive presentation makes it perfect for entertaining, while its simple preparation keeps it accessible for weeknight dining.
Grilled Chili-Lime Shrimp and Napa Cabbage Salad
4
servings45
minutes15
minutes1
hourThe Grilled Chili-Lime Shrimp and Napa Cabbage Salad combines spicy, tangy shrimp with a crisp, colorful mix of Napa cabbage, watercress, cherry tomatoes, cilantro, carrot, and red onion. Drizzled with a zesty lime vinaigrette, this dish is refreshing and vibrant.
Ingredients
- For the Grilled Chili-Lime Shrimp
1 pound shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
2 tablespoons chili paste
2 tablespoons lime juice, freshly squeezed
2 cloves of garlic, minced
1 tablespoon fish sauce
1 tablespoon brown sugar
to taste, salt and ground black pepper
for grilling, bamboo skewers
- For the Napa Cabbage Salad
2 cups Napa cabbage, chopped
1 cup watercress, trimmed
1 cup cherry tomatoes, halved
1/2 cup cilantro leaves
1 large carrot, julienned
1 small red onion, thinly sliced
- For the Lime Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup lime juice, freshly squeezed
1 tablespoon honey
2 cloves of garlic, minced
1/2 teaspoon red pepper flakes
- For Serving
lime wedges
Directions
- Marinate the Shrimp:
Combine the extra virgin olive oil, chili paste, lime juice, minced garlic, fish sauce, brown sugar, salt, and ground black pepper in a bowl and mix well. Add the shrimp to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for 30 minutes. - Prepare the Lime Vinaigrette:
Whisk together the extra virgin olive oil, lime juice, honey, minced garlic, and red pepper flakes in a small bowl. Season with salt and ground black pepper to taste. Set aside. - Grill the Shrimp:
Preheat the grill to medium-high heat 400-450°F (204-232°C). Thread the marinated shrimp onto bamboo skewers. Grill the shrimp on each side for 2-3 minutes until they are pink and opaque. Remove from the grill and unthread from the skewers once cool enough to handle. - Assemble the Salad:
Combine the chopped Napa cabbage, watercress, cherry tomatoes, cilantro leaves, julienned carrot, and sliced red onion in a large bowl. Toss until well combined. - Plate and Serve:
Arrange the salad on serving plates. Top with the grilled chili-lime shrimp. Drizzle the lime vinaigrette over both the shrimp and the salad. Serve with lime wedges on the side for an extra burst of flavor.
Notes
- Soak Bamboo Skewers: To prevent burning, soak the bamboo skewers in water for at least 1 hour – up to 4 hours – before threading the shrimp. This helps to keep them from burning or catching fire while grilling.
SUGGESTED RECIPE: Garlic Butter Shrimp and Brussels Sprouts Salad
If you’re into bold, vibrant shrimp dishes, you’ll love this Garlic Butter Shrimp and Brussels Sprouts Salad next. It’s a rich, savory take on shrimp and greens, featuring crispy Brussels sprouts, golden garlic chips, and a luscious garlic butter sauce that coats every bite. Perfect for when you want something hearty yet fresh!
