May Recipes

Spicy Shrimp and Citrus Salad

30 Minutes Or Less Badge
Gluten Free Badge
Bowl of Spicy Shrimp and Citrus Salad
Hands On:
10 minutes
Total Time:
25 minutes


  • 1 (16-oz.) pkg. Fish Market frozen shell-on EZ peel & deveined raw shrimp, (16 to 20 ct.), thawed
  • 5 tbsp fresh lime juice, divided
  • 2 tsp Hy-Vee chili powder
  • ½ tsp Hy-Vee salt
  • ½ cup Hy-Vee mayonnaise
  • 2 tbsp fresh dill, plus additional for garnish
  • ½ tsp Hy-Vee honey
  • 4 cups romaine lettuce, torn
  • 4 cups Full Circle Market organic baby spinach
  • 3 mandarin oranges, peeled and sliced
  • 1 large red grapefruit, peeled and segmented
  • 1 avocado, pitted, peeled, and sliced
  • ½ small red onion, thinly sliced
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Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375°). Peel shrimp, leaving tails on. Pat shrimp dry with paper towels. Thread shrimp onto metal skewers. Brush with 3 tablespoons lime juice; sprinkle with chili powder and salt. Grill shrimp 5 to 8 minutes or until 145°, turning halfway through. Let stand 5 minutes.
For dressing, stir together mayonnaise, remaining 2 tablespoons lime juice, dill, and honey in a small bowl; set aside.
To serve, toss together romaine and spinach in large bowl; transfer to a large serving platter. Top with orange slices, grapefruit segments, avocado, and red onion. Remove shrimp from skewers and place on top. Garnish with additional dill and serve with mayonnaise dressing.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 30g 38%
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 145mg 48%
Sodium: 880mg 38%
Total Carbohydrate: 25g 9%
Dietary Fiber: 7g 25%
Sugars: 13g 26%
Protein: 19g 38%

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