Grilled Spicy Shrimp Salad With Pineapple Jalapeño Lime Vinaigrette

What You’ll Need:

For the Grilled Shrimp:

• 1 lb large wild caught shrimp

• 1 tbsp olive oil

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

• Optional: pinch of cayenne for heat, or old bay seasoning 

For the Salad:

• 3 cups sweet crisp lettuce, chopped

• 2 cups fresh spinach

• 1 red bell pepper, thinly sliced

• ½ small red onion, thinly sliced

• 1 cup fresh pineapple, chopped

• ¼ cup sunflower seeds

Pineapple-Jalapeño Lime Vinaigrette:

• 1 cup fresh pineapple chunks

• 1 jalapeño, seeded & roughly chopped

• Juice of 2 limes

• 2 tbsp honey or agave

• 3 tbsp olive oil

• 1 tbsp rice vinegar (optional for extra tang)

• Pinch of salt & pepper

Let’s Cook:

1. Marinate the Shrimp:

In a bowl, toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Set aside while you make the dressing.

2. Make the Pineapple-Jalapeño Lime Vinaigrette:

Add pineapple chunks, jalapeño, lime juice, honey (or agave), olive oil, rice vinegar (if using), salt and pepper to a blender. Blend until smooth and vibrant. Taste and adjust seasoning, add more honey if tart, more lime if bright, or more jalapeño for heat.

3. Grill the Shrimp:

Preheat a grill or grill pan over medium-high heat.
Grill shrimp 2–3 minutes per side until pink and slightly charred. Remove and set aside.

4. Assemble the Salad:

In a large bowl, combine sweet crisp lettuce, spinach, red bell pepper, red onion, chopped pineapple, and sunflower seeds.

5. Dress & Serve:

Drizzle salad with pineapple-jalapeño lime vinaigrette and gently toss to coat.
Top with grilled shrimp. Serve immediately, extra vinaigrette on the side if desired.