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Healthy Calorie Deficit Summer Salad with Grilled Shrimp

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A fresh, vibrant summer salad featuring smoky grilled shrimp and a bright mango salsa, perfect for a healthy calorie deficit meal that is quick and easy to prepare.

Ingredients

Scale
  • 5 cups mixed greens (baby spinach, arugula, romaine blend)
  • 1 medium avocado, diced
  • 1 medium cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/4 cup fresh cilantro leaves, chopped
  • 20 large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Juice of 1 lime (for marinating shrimp)
  • 1 large ripe mango, diced
  • 1/2 cup red bell pepper, finely diced
  • 1/2 small red chili, finely chopped (optional)
  • Juice of 1 lime (for salsa)
  • 2 tablespoons fresh mint leaves, chopped
  • Pinch of salt (for salsa)
  • 1/4 cup Greek yogurt
  • 1 teaspoon honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil (for dressing)
  • Salt and pepper, to taste (for dressing)

Instructions

  1. Marinate the shrimp: In a medium bowl, combine 2 tablespoons olive oil, minced garlic, smoked paprika, salt, pepper, and fresh lime juice from 1 lime. Toss the peeled and deveined shrimp in this mixture until evenly coated. Cover and refrigerate for 15-20 minutes.
  2. Prepare the mango salsa: Dice the ripe mango into small cubes (about 1/2 inch). In a separate bowl, mix the mango with finely diced red bell pepper, chopped red chili (if using), fresh lime juice, chopped mint leaves, and a pinch of salt. Stir gently and set aside.
  3. Make the dressing: Whisk together Greek yogurt, honey, apple cider vinegar, olive oil, salt, and pepper in a small bowl until smooth. Adjust seasoning to taste.
  4. Grill the shrimp: Preheat grill or grill pan over medium-high heat. Place shrimp on the hot surface in a single layer. Grill for 2-3 minutes per side until shrimp turn pink and opaque with grill marks. Remove from heat.
  5. Assemble the salad: In a large bowl, combine mixed greens, diced avocado, cucumber slices, cherry tomatoes, red onion, and chopped cilantro. Drizzle with the yogurt dressing and toss gently.
  6. Plate and serve: Divide salad onto plates or a serving platter. Arrange grilled shrimp on top and spoon mango salsa over everything. Garnish with fresh cilantro or mint.

Notes

Do not over-marinate shrimp to avoid mushy texture; 15-20 minutes is ideal. Pat shrimp dry before grilling to get a nice char. Mango salsa can be made ahead and refrigerated; add fresh herbs just before serving. Dressing can be adjusted for sweetness and tanginess. For dairy-free option, substitute Greek yogurt with coconut yogurt and honey with maple syrup.

Nutrition

Keywords: healthy salad, calorie deficit, summer salad, grilled shrimp, mango salsa, light meal, quick recipe, gluten-free, dairy-free option

Find it online: https://freshforkful.com/healthy-calorie-deficit-summer-salad-with-grilled-shrimp-5-easy-steps-to-make-perfect-mango-salsa/