This chipotle grilled romaine salad with shrimp is the perfect salad for summer. All of the ingredients nestle into grooves of the grilled romaine, which makes each bite bursting with flavor.
Just because I posted a recipe with pumpkin doesn’t mean the summer is over yet! Grill up this chipotle romaine salad for a fresh spin on a summer salad.
How To Grill Romaine Lettuce
The first step in grilling romaine lettuce is to make sure the romaine is clean and dry. I rinsed mine under water to remove any dirt and then placed it on a paper towel to dry. If your romaine lettuce has any droopy or old looking leaves around the outside, just break them off.
Once your romaine is dry, cut it lengthwise into two halves. Brush each half with a small amount of extra virgin olive oil (or you can lightly spray it with cooking spray) and some cracked pepper.
You will want your grill to be on medium-high heat so it’s nice and hot when the romaine hits it. Place your romaine on the preheated grill with the sprayed side down. Close the grill and wait 2 minutes. Open the grill and flip the romaine so that the grilled side faces up and leave the romaine on the grill for another 2 minutes.
- Chipotle peppers: You can buy these jarred next to the enchilada sauce in your grocery store. They’re pretty spicy, so add each pepper with caution! The more peppers you add >>> spicier it gets.
- Avocado mayo: Best deal is to find it at Costco!
- Romaine: Washed and cut lengthwise. Brushed with EVOO and black pepper before grilling.
- Shrimp: I always buy raw and remove the tail myself. Raw shrimp vs. cooked has way more flavor and it’s more fresh.
- Green Onions, Corn, Tomatoes: All summer crops. I trimmed the corn off the cob that we grilled previously. Great way to use it up!
- Avocado: Because you shouldn’t have a salad without it!
- Cojita Cheese & Cilantro: Like in my chicken corn chowder post, it works well with it, but isn’t a necessity in the recipe! Still good even if you omit it!
This chipotle sauce is super easy to make. I talk about it on my instagram all the time and put it on so many foods!
The thing that I like most about this grilled romaine salad is that it has shrimp in it! You all know my love for shrimp, like these spicy shrimp tacos or this asian pasta salad that you can add shrimp to in order to make it a full meal. Another great thing about it is that there is no need to turn on the oven. Since we moved into a house with a gas oven, it really heats up the kitchen. It’s nice not to have to turn it on!
I hope you enjoy this chipotle grilled romaine salad with shrimp as much as I do! Let me know if you make it by tagging me @mealswithmaggie!Print
This chipotle grilled romaine salad with shrimp is the perfect salad for summer. All of the ingredients nestle into the grooves of the grilled romaine, which makes each bite bursting with flavor.
- 2 bundles of romaine, cut lengthwise into 2 halves
- 2 tbsp EVOO
- Cracked black pepper
- 1 lb raw shrimp, tails removed
- 1 tbsp chili powder
- ½ cup of scallions, chopped
- 1 cup of corn
- 1 cup of tomatoes, quartered
- 1 avocado, diced
- ½ cup avocado mayo
- 1-2 jarred chipotle peppers in adobe sauce
- Water to thin if desired
Additional toppings: Cojita cheese, cilantro and lime
- Prepare the romaine by washing and cutting it lengthwise into two halves. Pat dry and spray with cooking oil or brush with EVOO. Sprinkle with cracked black pepper and set aside.
- Preheat grill to medium/high heat and place lettuce (cut side down) on grilling grates. Cook for 2 minutes, flip and cook for another 2 minutes. Remove from grill and turn heat down to medium.
- In a small bowl, sprinkle chili powder over shrimp. If you are grilling shrimp, make sure your grill top is lightly greased or you have shrimp on skewers to prevent sticking to the grill. If you are making the shrimp on the stovetop, lightly oil your pan with EVOO and turn to medium heat. Cook shrimp until the ends start to curl and the shrimp turns orange and white.
- To make chipotle sauce, place all ingredients in a blender and blend until smooth.
- Place grilled romaine half on a plate, top with shrimp, scallions, tomatoes, corn, avocado and cooked shrimp. Drizzle with sauce and serve.
If you want a skinny drizzle (like shown in the pictures above) for the chipotle sauce- place sauce in a zip block bag and cut a small hole in the corner. Squeeze the bag to release the sauce.
- Category: Salad, Grilling
- Method: Grill/Chop
- Cuisine: Mexican
Keywords: romaine salad recipes, grilled romaine salad, chipotle shrimp